Hurricane Dressing (an LSCDL Recipe)

[Guest guest]

Hurricane Dressing (an

LSCDL Recipe)

I usually use homemade ranch dressing, which needs to be

refrigerated. During the hurricane season of 2005, I got to create a new

salad dressing. The power was out for two days after Hurricane Cindy, and

I wasn’t opening my freezer or refrigerator for anything. But I did have

my spices, and oil and vinegar. And so, the following recipe

resulted.

1/2 cup olive oil

3 tablespoons red wine vinegar

1/2 teaspoon homemade onion powder

1/2 teaspoon homemade garlic powder

1/2 teaspoon yellow mustard powder

1/2 teaspoon salt (optional)

1/4 teaspoon white pepper

1/4 teaspoon powdered horseradish

1/8 teaspoon Krivelshire spices

1 small drip liquid lecithin (legal emulsifier, makes oil and vinegar

stay blended on your salad)

Place in bottle. Shake well. Best if it stands for half an hour before

use. Even better the next day.

Krivelshire Spices

1/2 teaspoon dried ground ginger, 1/4 teaspoon ground cloves, 1/4

teaspoon ground coriander seeds, 1/4 teaspoon ground allspice, 1/4

teaspoon cayenne pepper

Blend together and store in tightly closed container.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

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