A sweet and tangy salad dressing that’s low-FODMAP, gluten-free, dairy-free, and vegetarian with an easy vegan option.
Since it’s getting toward spring, I thought I might share a yummy salad dressing with you all!
I have to admit, I used to eat a lot of smoothies and salads. Even in the winter. This year, though, I’ve been much more into warm things: lattes, hot chocolate, roasted veggies, steamed veggies, etc. We’ll see if that starts to change as the weather warms up.Unfortunately, low-FODMAP salad dressing is virtually impossible to find at the store.
Fortunately, low-FODMAP salad dressing is really easy to make. And this calls for pretty standard ingredients. No expensive trips to the specialty health food store on this guy. 🙂
Vegan or not, it’s sweet, tangy, and lovely to serve to guests with or without allergies.
- 1/3 cup light-tasting oil, such as canola
- 1/2 tsp. fresh lemon zest
- 1/4 cup fresh lemon juice
- 2 Tbsp. granulated sugar
- 2 Tbsp. mayonnaise*
- 1 1/2 tsp. poppy seeds
- 1 tsp. finely minced chives or green onion stems
- 1/8 tsp. salt
- Mix all ingredients. Store in the refrigerator and whisk or gently shake before serving.
- *If you're in the elimination phase of the low-FODMAP diet, check your mayonnaise for added FODMAPs, such as onion and garlic powder. Hellman's is always a safe bet.
- Sub in a vegan mayonnaise here to make this recipe vegan.