Tuesday, March 27, 2018

Almond Balsamic Vinaigrette | Dr. Fuhrman

This classic nut-based dressing works with all types of salads. Make a batch and enjoy it for several days. It keeps well in the refrigerator.

3-4 cloves garlic, unpeeled
1/2 cup water
1/3 cup balsamic vinegar
1/4 cup raw almonds
1/4 cup raisins
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon onion powder

  • Preheat oven to 350 degrees. Roast unpeeled garlic in a small baking dish for about 25 minutes or until soft. When cool, remove the skins.

  • Blend the roasted garlic with the remaining ingredients in a food processor or high-powered blender.

Nutritional Content:

Calories 58; Protein 1 g; Carbohydrates 9 g; Sugars 6 g; Total Fat 2 g; Saturated Fat 0.2 g; Cholesterol 0 mg; Sodium 5 mg; Fiber 1 g; Beta-Carotene 4 ug; Vitamin C 1 mg; Calcium 30 mg; Iron 0.6 mg; Folate 4 ug; Magnesium 17 mg; Potassium 106 mg; Zinc 0.2 mg; Selenium 0.5 ug

Recipe obtained at: https://www.drfuhrman.com/

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