To get to the post where this recipe can be found, click here
Makes 8 servings (2 tablespoons) But feel free to ladle it on. It's all made with healthy ingredients.
Preparation Time: 10 minutes
1. The milk base: 1 cup of plain unsweetened non-dairy milk. I use Eden Extra Soymilk because it's got a creamy texture, some fat in it, & it's enriched with needed vitamins & mineral.
2. The acid tang: 2 tablespoons of citrus juice, or Asian (I used Dragunara Sweet Chili) or other sauce, or vinegar Note: I used lime juice for the Southwestern dressing; lemon juice for the Greek dressing; and Dragunara Sweet Chili Sauce for the Asian dressing. Experiment with your own versions. I plan to try a peanut version with PB2; a teriyaki version with teriyaki sauce; an Indian version with chutney & curry; and a pesto dressing with fresh basil, garlic, nutritional yeast & a few walnuts. The possibilities are endless. You could probably decrease the milk, & increase the acid tang, if you like--as long as you keep the ratio: 1 cup + 2 tablespoons of liquid + 1 1/2 tablespoons of chia seed
3. The seasoning mix: Here's what I used--experiment!
- For the Greek dressing: 2 teaspoons of Penzey's Greek Seasoning oregano, garlic, lemon peel, Telicherry black pepper, marjoram, & (shh!) salt).
- For the Southwestern dressing. 1 1/2 to 2 teaspoons of Penzey's Arizona Dreaming. Be careful--it's spicy! (ground ancho chili, garlic, paprika, lemon peel, chipotle pepper, red pepper, jalapeno, cocoa, & natural smoke flavoring) There's no salt in this--add some if you like. I did.
- For the Asian Sweet Chili dressing (goes perfectly with Sweet Chili Baked tofu): No other spices needed, because the Dragunara sauce has it all!!
- TIP: Penzey's has lots of pre-mixed blends that make dressing-making easier. Lots of them are salt-free. If you buy them in bags, rather than jars the price is about half. Just saying...
4. The chia seeds: 1 1/2 Tablespoons (this is the secret of the salad dressing's success)
5. The add-ins: More room to experiment!
- I added one large fresh garlic clove cut-up for the Southwestern & the Greek--not for the Sweet Chili. Add-in possibilities could include capers, shallots, some olives, lemon, orange or lime zest, nutritional yeast, miso, mustard, a little maple syrup, whatever. You guys are all experienced cooks.
6. The fresh herbs: 2 tablespoons of fresh chopped herbs mixed into the dressing, after it's been thoroughly blended, gives it a finishing touch--but it's not necessary.
- 2 TBS or more of fresh dill weed for the Greek dressing
- 2 TBS or more of fresh cilantro for the Southwestern dressing
Instructions: Mix the milk, the juices or sauces, the dry seasonings, the garlic, & chia in a VitaMix or blender on high until thoroughly blended. You will not notice the chia seed texture at all in the finished dressing. When done, scrape/pour into a container & mix in the chopped fresh herbs. Let it sit for about 15 minutes to thicken.
Stores well for a week or maybe more--and it's a small enough amount that you will definitely use it up.
Think about using it on pasta, too.