Jeddy’s Salad Dressing
A healthier salad dressing alternative to “health food” store dressings which often times contain canola oil, sugar and/or other undesired ingredients. I formulated this recipe for a Montana Sukkot (2010) to have ORANGE flavor in my salad dressing. I took the idea from a recipe that suggested to use TANG for the orange flavoring in the salad dressing. I like that EOs are powerfully potent but in a small, easy to tote bottle. I also knew the Orange EO would last longer on a week long Sukkot Camping Trip. This is my youngest son’s (Jedidiah) salad dressing. The Bragg’s Amino Acids is his contribution and is optional in this recipe. That Sukkot we also used Orange and Tangerine Essential Oil in our community camping breakfast of French Toast on the fire griddle — the aroma and taste was amazing — especially with the butter and pure maple syrup!
MIX:
4 – 6 oz. Olive Oil or Sesame Oil (Optional: add a dash of Flax Seed Oil, Pumpkin Oil,
Avocado, Grapeseed, etc.)
4 – 6 oz. Apple Cider Vinegar, Rice Vinegar, Coconut Vinegar or Balsamic Vinegar
1 Tbs. – Bragg’s Amino Acids (Optional and can vary to taste)
2 – 4 Garlic Cloves Crushed (or 10—12 Cloves if you LOVE Garlic)
Remnant Remedy’s PURE SHeMeN (Essential Oils)
Basil: 1 – 2 Drops
Fennel Seed: 1 – 2 Drops
Ginger Root: 2 – 4 Drops
Thyme: 1 – 2 Drops
Orange or Tangerine, Lime or other Citrus EOs: 4 – 8 drops
Tarragon: 1 – 2 Drops
Shake Well, Pour and ENJOY on raw vegetable salad or pasta salad.
Essentially, you add the Herb and Citrus oils of your desire and change the ratios to your taste.
Experiment with small amounts and find what you like best.
Adding dried herbs, ginger or mustard powder is optional. Dried herbs such as basil,
tarragon, thyme, oregano, fennel need to soak for a few hours in the dressing to soften
them.
Sweeteners such as raw honey, maple syrup or stevia seem to enhance and bring out the
flavor of the essential oils.
The advantage using EO are that they are small, potent and compact, taking up little
space compared to a cabinet full of spices, have a good 3 or more year’s shelf life and can
also be used for medicinal purposes aside from cooking!
REMEMBER: It is the FAT (edible LIPID carrier OIL) that DILUTES EOs and makes it safer to
Ingest small amounts of distilled essential oils. Generally, the HERB form is the safest for
ingestion and NOT the Essential Oil of a Botanical. READ SAFETY Newsletter!
Note: Pressed/Expressed Citrus essential oils have a shorter shelf life (3+- years) compared to distilled
citrus oil. Keep lid on tight, out of sunlight and in a dark cool place or refrigerator to extend shelf life. Older oils are great in potpourri and to diffuse or to make soap and candles. Once Citrus EOs oxidize, they may cause skin irritation.
Nitza Moshe – Remnant Remedy ©