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.


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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