MAKES 1½ cups (350 ml)
PREP TIME: 5 minutes
COOK TIME: —
Why use confectioners’-style erythritol for this dressing? Well, you could use granulated, but then you’d have to heat the mixture to dissolve the sweetener, and that seems like an awful lot of work. I always keep a bag of confectioners’-style erythritol on hand for recipes like this one where I don’t want to spend added time in the kitchen. It tastes the same as granulated, without all the extra work. If you can’t get your hands on confectioners’, get a bag of granulated, blend it to a fine powder, and store it in your pantry. It’ll be way, way easier to work with!
1 cup (240 ml) light-tasting oil, such as avocado oil or light olive oil
¼ cup (60 ml) distilled vinegar
2 tablespoons confectioners’-style erythritol, or 10 drops liquid stevia
1 tablespoon plus 1 teaspoon poppy seeds
2 teaspoons onion powder
1 teaspoon Dijon mustard
½ teaspoon finely ground sea salt
- Place all the ingredients in a 16-ounce (475-ml) or larger airtight container. Cover and shake until incorporated.
- When ready to serve, give the container a little shake and enjoy.
STORE IT: Keep in the fridge for up to 5 days or in the freezer for up to 1 month.
THAW IT: Set in the fridge to thaw completely before using.
make it LOW-FODMAP:
Omit the onion powder.
Per tablespoon, made with avocado oil:
calories: 85 | calories from fat: 83 | total fat: 9.3 g | saturated fat: 1.1 g | cholesterol: 0 mg
sodium: 42 mg | carbs: 0.3 g | dietary fiber: 0.1 g | net carbs: 0.2 g | sugars: 0.1 g | protein: 0.1 g
FAT : 98%
CARBS : 1%
PROTEIN : 1%