Here is a delicious gluten free dressing of agave nectar and lime juice, based on a “thai-style” dressing that can be found all over the internet. (The standard “thai-style” dressing contains the now evil corn syrup, once sooooo trendy and now hiding shamefully in the back of many American cupboards, waiting to be used in pecan pie.)
We had a bottle of agave nectar sitting on the shelf, and apart from wondering why that agave was not made in to tequila we hadn’t given it another thought. As usual, we are entering the new year with a load of greens on our plates, hoping to reverse the effects of holiday indulgences. The problem with all that salad? It can be boring! The only hope is an arsenal of interesting sauces to “dress” up the greens. Here’s one:
- 1/4 cup amber agave nectar or other sweetener or your choice
- 1 1/2 tablespoons gluten free soy sauce (check the label)
- 1 1/2 tablespoons fresh lime juice (about 1/2 of a large lime, or one whole small lime)
- 1 tablespoon oil (not from olives)
- 1/2 teaspoon dried basil (or 1 tablespoon snipped fresh basil
- 1 tablespoon snipped fresh mint leaves
- 1/4 teaspoon ground chili (cayenne or red pepper)
- 1 tiny clove of garlic, peeled and grated or minced
Mix all ingredients together and serve with a salad of mixed greens, sliced boneless chicken seasoned and pan-fried, sweet cherry tomatoes, nuts etc.
Chianti goes well with this dressing.
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