(You had to know there was a “However” coming, right? Why else would I need to create an adaptation?) 😉
…right now, I’m on an elimination/candida combating diet. Part of that involves removing all vinegars and all sweeteners, so the honey and raw Apple Cider Vinegar (ACV) featured in the original recipe are out for me for now.
So…I’ve recreated this amazing dressing with lemon juice and stevia. And dry mustard, because regular mustards have vinegar in them. And…well…because the stevia extract I use still has a quasi-bitter taste to me (no one else in my family seems to pick up on it), I added a dash of cayenne to cover it and add a little of the “bite” that the ACV would have. All in all, it’s a pretty satisfying substitute. 😀
Without further ado, the adaptation:
Sugar-free Sweet Onion Poppyseed Salad Dressing
1/2 onion, quartered (you can use a sweet onion like a Vidalia or, if you’re cheap like me, a regular onion)
1 1/2 tsp. dried mustard powder
1 teaspoon unrefined salt
1/8 -ish tsp. of stevia extract
Dash of cayenne powder
Juice of 3 lemons
3/4 cup of extra virgin olive oil
1 tablespoon of poppyseeds
Put the onion in the food processor and reduce to a pulp. Add everything else and blend until creamy. Enjoy!
And…if you don’t have my limitations, PLEASE make the original. It is SOOOOOO good! And while you’re at it, take a few minutes to check out the rest of Kimi’s site, The Nourishing Gourmet – it’s great!