Very easy to make! You should all have these ingredients in your pantry. FYI this can stay in your fridge for up to 4 days. Mine never lasts more than 2.
I made a lunch salad to go and I put the dressing on the bottom of the glass tuper, then I added the lettuce (romaine) then I added some cherry tomatoes and left over croutons. It was delish.
Modification for the Croutons is instead of the tomato sauce to wet the croutons I use the juice/aqua faba water from 1 can of garbanzo beans. I bake it at 340 degrees at convection bake for 35 min. Original recipe with all the spices can be viewed here:
Low Fat Vegan No Oil Steamed Lemony Cheesy Asparagus EASY!:
Low Fat Vegan No Oil Dr. McDougall’s Baked Penne Florentine:
Low Fat Vegan No Oil Garlic Bread from Dr. McDougall:
Dressing Ingredients:
3/4 -1 C Red Wine Vinegar or Apple Cider Vinegar. Both are GOOD!
2 Tbsp Dijon mustard
1 Tbsp Italian seasoning
1 small garlic ear
1/8 tsp xanthan gum (optional) This is the one I use, most supermarkets have it:
1 t agave
Blend together and add to any salad of your liking.
Enjoy!