Directions: |
Directions:Put all ingredients in blender and puree. That’s it! Store in a mason jar and enjoy on salad or cooked greens!
EXTRA TIPS The proportions are approximate (we improvise a lot), so you can experiment and adjust to your liking. If you don’t have any grapefruit around the house, just double up on the orange juice (or vice-versa, depending on the contents of your pantry). This dressing is actually pretty creamy because of the potato, but just add more apple cider vinegar if you want to enhance the tart, vinegary taste.
For the citrus juices, be sure to use fresh squeezed, raw juice, not store-bought juice from concentrate. We recommend using a reamer to squeeze the citrus juice, but you can do it by hand too. It’s messier, but works in a pinch.
You can use a freshly baked potato if you don’t have any leftovers lying around, but we find that day-old baked potatoes have a texture that lends itself very well to dressings and dips. Plus, it gives you a way to use leftovers that you might have otherwise forgotten about or thrown out.
Chefs at the Gerson Institute, usually make salad dressings out of scraps from other dishes, leftovers and other foods lying around the kitchen or picked from the garden that need to be consumed before they go bad.
Use the food you have! It’s a great way to reduce food waste, and saves you money in the long run.
Recipe courtesy of The Gerson Institute Gerson.org & srosepublishing.org |