This dressing is sweet, tangy, and easy to make. I originally found it on the blog Fructose Schmuctose and Diabetes to Boot and have made a few small tweaks. I put it on spinach and eat it every day!
- 1/2 cup of olive oil
- 1/2 cup of rice vinegar (usually found in the Asian food section)
- 1/2 cup of dextrose
- 2 teaspoons of fresh lemon juice
- 1 teaspoon of basil
- 1/2 teaspoon of oregano
- 1/4 teaspoon of salt
Mix it all together well and store in the fridge (this means you’ll have to heat it up every day since the olive oil will solidify).
I usually split mine up into 3 small containers so I can bring one in my lunch bag. If you do something like this, make sure you alternate pouring small amounts into each container, because no matter how fast you pour after mixing, the olive oil floats to the top and the sugar sinks to the bottom. So make sure you get enough sugar into each!
Elimination Diet safe: Yes!