Strawberry Salad Dressing THM FP
I love having a salad with my THM E meals but finding a salad dressing that fits this meal was nearly impossible. This dressing is so easy to make, it only takes a few minutes once your berries are thawed. It keeps in the refrigerator for at least a week, but it never lasts that long in our house!
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My personal preference for making this dressing is Coconut Secret Organic Raw Coconut Aminos Soy-Free Seasoning Sauce rather than a using a reduced sodium soy sauce. There is no noticeable difference in the flavor, but I tend to avoid all things soy since I have hypothyroidism.
MCT oil is my first choice for this recipe because of it’s thermogenic properties and it doesn’t gel in the refrigerator like olive oil. MCT oil has too many benefits to list here but you can read about them on starting on page 150 of the Trim Healthy Mama Plan book.
One of my favorite side salads using this strawberry salad dressing is mixed spring greens, chopped romaine, sliced strawberries and thinly sliced red onions is perfect with this dressing. The colors are fresh and inviting.
You can build a nice E salad meal by adding more fruits. Kiwi, blueberries, and mandarin oranges go well with strawberries. Add more veggies by using thinly sliced cucumbers and brightly colored pepper strips. Top your salad with with chunks or sliced chicken breast or albacore white tuna packed in water.
My Favorite Salad Dressing Making Tools
A few of the items that I used for making this recipe.
Strawberry Salad Dressing
Yield: 1 1/2 cups of dressing
Servings: 12
Serving Size: 2 Tablespoons
Ingredients
1 package (10 ounces) frozen unsweetened organic strawberries, thawed
1/4 cup water
1 1/2 tablespoons red wine raspberry vinegar
2 teaspoons of THM Super Sweet or 1 tablespoon plus 1 teaspoon THM Gentle Sweet
1 Tablespoon of MCT Oil or 2 teaspoons extra virgin olive oil
1/2 teaspoon of reduced sodium soy sauce or Coconut Secret Organic Raw Coconut Aminos Soy-Free Seasoning Sauce
1/8 teaspoon THM Himalayan High Mineral Salt
1/8 teaspoon dried organic thyme
1/8 teaspoon black pepper
Instructions
- Place the ingredients in a blender or food processor in the order they are listed.
- Cover; blend or process until smooth.
- Pour into a container and store in the refrigerator.
- Serves: 12
- Calories: 30
- Fat: 1g
- Carbohydrates: 6g
- Sodium: 37mg
- Cholesterol: 0mg
- 10 ounces strawberries, frozen (thawed)
- ¼ cup water
- 1½ tablespoons red wine vinegar
- 2 teaspoons of THM Super Sweetor 1 tablespoon plus 1 teaspoon THM Gentle Sweet
- 1 tablespoon THM MCT Oil
- ½ teaspoon soy sauce
- ⅛ teaspoon THM High Mineral Himalayan Salt
- ⅛ teaspoon pepper
- ⅛ teaspoon thyme (dried, organic)
- Place the ingredients in a blender or food processor in the order they are listed.
- Place cover on the blender or food processor container; blend or process until smooth.
- Pour into a container and store in the refrigerator.
I will have to give this a try, it sounds delicious!