A Sweet, creamy pine nut dressing for those on salt-free diets!

Makes 1-1/3 cups

2/3 c. plus 1/4 c. extra virgin olive oil

1/3 c. white vinegar

1/4 c. water

1/4 c. plus 2 t. pine (pignoli) nuts

1 T. sugar

1/2 t. garlic powder

1/4 t. black pepper

fresh lemon juice

freshly ground black pepper

Combine all ingredients in blender container. Blend on low, then medium-high speed till smooth and creamy. Serve at room temperature or slightly chilled

Notes: For a Caesar salad: drizzle over crisped, torn romaine lettuce and croutons. Sprinkle with a few drops of fresh lemon juice and couple twists of the pepper mill. Toss to coat and serve at once.

Purchase dried bread cubes of bread stuffing which are not coated with salt and seasonings to use as croutons. They’re convenient and easy to use.

This dressing also goes well with mixed greens, sliced fresh mushrooms, diced tomato, broccoli buds, sliced cucumber and croutons. Again, sprinkle a little fresh lemon juice over all, drizzle with dressing and toss to coat evenly, then sprinkle with freshly ground black pepper.


© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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