Tangy Grapefruit Dressing (oil-free)

This is my third and last recipe using one of Saucy Mama’s gourmet mustards. I wish I had had more time to create more recipes but seeing as I received my condiments a little later than everyone else I think I tried my best. It has also been a bit of a challenge to be in the kitchen for that long with a 4 month old.


This weekend Julianne helped me in the kitchen. I find she is starting to enjoy sitting in her Bumbo and watching me cook and prepare meals. She is not real keen lying on her back so why not include her in my kitchen adventures? Here she is:

Even though I like getting my daily dose of olive oil,  Ryan and I have been watching our fat intake. I decided to make a fruity and oil-free dressing that would be enjoyable.

I had several grapefruits we have been enjoying for breakfast but then why should they just be for breakfast? I used my immersion blender and tried out different ingredient combinations until I came up with the following. It is really not complicated at all. The only thing you would need to do is to to peel the grapefruit’s inner skin. Here is a tutorial for those that have never done this: How to peel a grapefruit

The result was a smooth tangy, slightly sweet, and savory dressing. I made a large 2 cup green salad and added 3 Tablespoons of the dressing and ate it with my Crunchy Smoky Mustard Tofu Strips. Ryan gave this recipe a two thumbs up! 


On top of this, the recipe is low-calorie for sure!

Tangy Grapefruit Dressing (oil-free)

by Noelle Kelly

Prep Time: 15 minutes

Keywords: blender dressing vegan

Ingredients (6 servings (3 Tablespoons a serving)

• 6 Tablespoons Saucy Mama Champagne Honey Mustard
• 1 cup fresh grapefruit, peeled and without inner skin
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon Herb Seasoning Salt
• 1/2 teaspoon ground black pepper

Instructions

Add ingredients in a food processor and blend until smooth. Refrigerate before serving on salad on serve immediately. Good for 3 days.

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