Low Sodium French Dressing
French dressing was my mom’s favorite. She loved French and all it’s variations. Western Dressing, which is French plus bacon flavor, and Catalina, that is French plus Southwestern spices. She loved it on it’s own, or she liked to mix it with Ranch or Blue Cheese. She made a killer taco salad with Catalina dressing, that I will have to hack the salt out of and post it here. Today though, we are talking low sodium french dressing.
The Sad Truth About Bottled Dressings
If you go to a restaurant or walk down the salad dressing aisle at the store, it is almost impossible to find a low sodium salad dressing at all. Yes, we can go with plain vinegar and oil, but I can only have that so often on a salad before I am burnt out. I quickly determined that if I wanted to keep salad dressings in my low sodium life, I would need to hack the salt and make them at home.
So far I have a rocking Low Sodium Ranch Dressing and a really fun Low Sodium Creamy Dill Pickle Dressing. Now I have a great Low Sodium French Dressing. This is one of the recipes from my new cookbook: The Easy Low Sodium Diet Plan & Cookbook available on Amazon and in stores now.
The Recipe for Low Sodium French Dressing
An easy to make low sodium French Dressing
- 3/4 cup Tomato Juice Campbell's 100% juice - low sodium
- 1/2 cup Apple Cider Vinegar
- 1 Lemon (Juice of)
- 2 tsp Mustard Powder
- 1/4 Onion chopped
- 1/2 tsp Cumin
- 4 packs Artificial sweetener
- 1/2 tsp Paprika
- 1 clove Garlic chopped
- 1/2 cup Extra Virgin Olive Oil
In a blender, add the tomato juice, vinegar, lemon juice, garlic, and onion and blend until pureed.
Add the mustard powder, cumin, paprika, and sweetener, then blend at low speed.
Increase the speed and slowly add the oil, blending to emulsify.
Store in a sealed container in the refrigerator for up to two weeks.