Balsamic Dressing:

Creamy Dill

So Easy and delicious

Miso Citrus

Sounds terrible - but Miso Paste lasts for a long time in the fridge.

Green Avocado Dressing

Green Goddess is usually made with mayo, but we will use an avocado.

Italian Salad Dressing

If you have Italian Seasoning - you're set.
Then mix the wet ingredients as needed.

• Dry Ingredients
  2 tablespoons of Italian Seasoning
  

  OR

  1 tablespoon garlic powder
  1 tablespoon onion powder
  2 tablespoons dried oregano
  1 teaspoon ground black pepper
  1/4 teaspoon dried thyme
  1 teaspoon dried basil
  1 tablespoon dried parsley
  1/4 teaspoon celery seeds
  1/2 tsp crushed red pepper
  

  In a small bowl, mix together the dry ingredients.
  Store in a tightly sealed container.
• Oil and Vinegar will separate in the fridge, so you have to shake each time.
• Wet Ingredients
  1/4 cup white vinegar or Balsamic
  1 tsp lemon juice
  2 tbsp of the dried ingredients
  2/3 cup canola oil or olive oil
  1/2 tsp. Dijon
  1/2 tsp. Sugarless Mayo
  
  Combine all ingredients and shake up the Mason Jar.
  
  

  Take a piece of spinach and dip into the dressing. Taste and see if you need salt or sweetening. I used Balsamic Vinegar so this required no Natural Sweetner. You might need 1 tablespoon Natural Sweetner like Monk Fruit or 1 tablespoon Kosher Salt.

Quick Ranch Dressing

My husband's fave

Buttermilk Substitutes
1 cup buttermilk = 1 cup yogurt
1 cup buttermilk = 1 cup milk PLUS 1 tablespoon vinegar or lemon juice (let stand for 10 minutes before using in recipe)
1 cup buttermilk = 1 cup milk PLUS 1 3/4 teaspoons cream of tartar

Dried Fruit:
Store bought dried fruit usually contains sugar as the second ingredient - not to mention Sulfites.
I make my own with the dehydrator. Fruits last longer and the nutrients are maintained. Dehydrators don't take much energy, but leaving the oven on for hours does. The oven only goes down to 225 degrees and fruits are typically dried at 135 degrees.


Basic Process

Pretreatment reduces oxidation for better color, reduces vitamin loss, and lengthens shelf life. The acidic solution will destroy potentially harmful bacteria during drying.


1. Pretreating

Apples, Pears, Strawberries, Peaches require this.

Place cut fruits in a solution of 3¾ teaspoons of powdered ascorbic acid (or crush 20 500-milligram vitamin C tablets) or ½ teaspoon of powdered citric acid in 2 cups of water for 10 minutes before placing on trays to dry. Equal parts of bottled lemon juice and water can be substituted for the above pretreatment.

Penn State Extension



2) All fruits are dried at 135 degrees and usually for 8 hours.




3. Conditioning Dried Fruits

Dried fruits must be conditioned prior to storage. Conditioning is the process of evenly distributing moisture present in the dried fruit to prevent mold growth. Condition dried fruit by placing it in a plastic or glass container, sealing, and storing for 7 days to 10 days. Shake containers daily to distribute moisture. If condensation occurs, place fruit in the oven or dehydrator for more drying and repeat the conditioning process.

Virginia Tech Extension
Dried Blueberries
Dried blueberries provide a nice bit of color on a salad and we all know blueberries are good for your health.
1) Use frozen blueberries, otherwise you have to pop each blueberry. I got the big 32 oz (2 pounds) bag of blueberries and they have lasted for 3 months so far.
2) Dry for 8 hours @ 135 degrees and use the mat that comes with the dehydrator. I was pleasantly surprised that it didn't make a big mess.
3) Let them sit on the counter for 15 minutes.
4) Follow the Conditioning instrutions above, but I never saw any condensation.
I love dried blueberries and I put a few on sugar free peanut butter and a rice cake.


• Apples

  
  1. Use one of these contraptions to get even slices.
  2. Dunk in water with lemon.
  3. Put in Colandar to drain.
  4. Dehydrate for 10 - 12 hours @ 135 degrees.
  5. Let the apples cool at room temperature for 10 minutes.
  6. Condition as described above.
  

• Pears

  I have been known to have pears dehydrating for four hours and serving them warm for dessert. The house smells good and they are warm and delicious. Don't toss the tiny bits of pears, they add a bit of chewy and sweet to a salad. Bartlett pears are the best variety for drying, and are ready when turning yellow but still firm.
  I usually don't dry a great quantity of pears, but about 3 or 4 and let them dry with apples or other fruit.
  1) Bathe in water mixed with lemon juice to prevent browning.
  2) Peel.
  3) Dry for 8 hours or if serving right away, for four hours.
  4) Follow conditiong instructions above.
  

• Strawberries

  Strawberries are too much work for me, as I don't have a cool slicer gizmo.
  1) Clean. Hull. Slice.
  2)Bathe in water and lemon juice to get them cleaner and keep their vibrant red color.
  3) Dry for 8 to 10 hours @ 135 degrees - 10 hours for chewy and 14 hours for crisp.
  4) The pieces should feel totally dry to the touch when done. Cool off for 20 minutes.
  5) Follow Conditioning instructions above.
  Diabetic Doctor writes about dried fruits
  

• Bananas

  

• Oranges

  Straight up delish! My mom used to make a salad with mandarin oranges and poppy seeds. 1/2 cup virgin olive oil 4 Tablespoons orange juice 2 Tablespoons lemon juice 2 1/2 Tablespoons honey (can use a fine sugar instead) 2 teaspoons dijon 1/2 teaspoon salt 2 teaspoons poppyseeds
  I have experimented with marmalade with dr

Quick Pickling

Quick pickling is nice because the vegetables last longer, already chopped and ready for a salad. I was so glad I made them right before the quarantine.
See more by clicking on this link.