Dijon Dressing Gluten Free Food
CLASSIC DIJON VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Categories condiment
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.
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DATE DIJON DRESSING (WHOLE30, PALEO, GF) | HOT PAN KITCHEN
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Cuisine AmericanTotal Time 10 minsCategory SaladCalories 58 per serving
From hotpankitchen.com
Cuisine AmericanTotal Time 10 minsCategory SaladCalories 58 per serving
- Cut the pit out of the dates with a sharp knife on a cutting board and chop the dates into small pieces. Put the pieces in a single layer in a microwavable bowl, then pour the water over the date. Place the bowl in the microwave and set it for 3 minutes.
- While it’s heating up, be sure and check it every 30 seconds or so to make sure the water isn’t bubbling up over the bowl. You may want to stop it at the 2 minute mark and see if the water is mostly evaporated. If not, keep heating until there's only a shallow layer of liquid. Once done take the bowl out of the microwave and use a fork to mash up the date with the remaining water into a paste.
- Pour the date paste into a small food processor or a larger bowl you can use an immersion blender with. Measure out the mayo, mustard, and apple cider vinegar with measuring spoons and put them in with the date paste (if you’re doing a Whole30, be sure and use Whole30 compliant ingredients).
- Blend the mixture together until it's well combined. Pour it out into a container with a lid and store it in the fridge until you need it! It will keep for 7-10 days in the refrigerator.
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From hotpankitchen.com
Cuisine AmericanTotal Time 25 minsCategory SaladCalories 143 per serving
From hotpankitchen.com
Cuisine AmericanTotal Time 25 minsCategory SaladCalories 143 per serving
- Measure out the dressing ingredients with measuring spoons and pour them into a small- or medium-sized bowl, beating them together swiftly with a whisk until well combined. Alternatively, you could pour all the ingredients into a small mason jar, seal it, and shake to combine. Once done, set aside.
- If the pistachios aren’t already shelled, do that first as it will take the most time. To do so, simply pry apart the shell with your fingers. Otherwise, move on to cooking the asparagus.
- In a large pot, pour in about an inch of water and place a steamer basket into the pot but above the water. Place the pot over medium heat to bring to a boil. Once boiling, turn down the heat to medium-low to maintain a simmer.
- While you wait for the water to boil, prep the asparagus. Wash the asparagus, then using a large sharp knife and cutting board, cut off between 1.5 to 2 inches of the thicker, woody end of the asparagus. Then cut them into roughly 1 inch pieces.
GLUTEN FREE MUSTARD LIST - THE ULTIMATE GUIDE
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Carbohydrate 11 gFat 17 gEnergy 856 kJ / 206 kcalof which saturates 1.2 g
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DIJONDRESSINGGLUTENFREE
TAHINI DRESSING. I like to serve this tahini dressing over a salad of romaine lettuce, baby red potatoes, asparagus and snap peas. It's a healthy and tasty way to start a meal. Don't miss these other homemade salad dressing recipes-Amy Lyons, Mounds View, Minnesota. Recipe From tasteofhome.com. Provided by Taste of Home. Time 5m. Yield 1-1/4 cups.
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From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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