New Cookbook: Too Tired to stir: Comfort Food for the Chronically Done

Alpha-Gal Friendly Zesty Italian Salad Dressing (with Tomato Flakes)

This recipe makes about 1.5 cups of dressing.

Ingredients:

• ½ cup extra virgin olive oil

• ⅓ cup apple cider vinegar (or white wine vinegar for a slightly milder tang)

• 2 tablespoons water

• 1 tablespoon fresh lemon juice

• 1 tablespoon granulated sugar (or maple syrup for a less refined sugar option)

• 1 tablespoon dried tomato flakes

• 1 teaspoon dried Italian seasoning blend

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon dried oregano

• ¼ teaspoon dried basil

• ¼ teaspoon black pepper

• ⅛ teaspoon red pepper flakes (optional, for a little kick)

• Salt to taste (start with about ½ teaspoon and adjust)

Instructions:

1. Combine ingredients: In a jar with a tight-fitting lid (like a Mason jar) or a small bowl, combine the olive oil, apple cider vinegar, water, lemon juice, sugar, dried tomato flakes, Italian seasoning, garlic powder, onion powder, oregano, basil, black pepper, and red pepper flakes (if using).

2. Shake or whisk: If using a jar, secure the lid tightly and shake vigorously for about 30-60 seconds, until all ingredients are well combined. The dressing appears emulsified (creamy and slightly thickened). If using a bowl, whisk vigorously until well combined.

3. Allow to rehydrate: For the best flavor and texture with the tomato flakes, let the dressing sit for at least 15-30 minutes before serving, allowing the flakes to rehydrate and soften slightly.

4. Taste and adjust: Taste the dressing and adjust seasonings as needed. You might want more salt, a little more sugar for sweetness, or more lemon juice/vinegar for tang.

5. Store: Store the dressing in the refrigerator in a sealed container. It will separate as it sits, so be sure to shake or whisk well before each use. It should keep well for about 1-2 weeks.

Tips for Alpha-Gal Safety:

• Read ALL labels: While this recipe uses basic ingredients, always double-check any pre-made spice blends (like "Italian seasoning"), dried tomato flakes, or even your sugar to ensure they don't have unexpected fillers or anti-caking agents derived from animal products. Generally, pure spices, dried vegetables, and sugars are fine, but it's always good practice.

• Fresh vs. Dried Herbs: While dried herbs are convenient and work perfectly here, you can substitute fresh herbs if you prefer. Use about 1 tablespoon of fresh chopped oregano and basil for every teaspoon of dried.

• Emulsification: Shaking the dressing really well helps to create a temporary emulsion, preventing the oil and vinegar from separating too quickly. If you have an immersion blender, a quick pulse can also create a very stable emulsion