Gabi’s salad dressing

To make a fat free dressing, simply leave out the oil. This dressing can be kept out of the fridge for up to two weeks.

Taken from the lower GI lower fat recipe book Eating for sustained energy By Liesbet Delport and Gabi Steenkamp ( registered dietitians)

Nutritional content per serving:
GI low (54) | Fat 2,6g | Carbohydrate 2g | kJ 135 | GL 1 | One serving is equivalent to ½ fat

Makes 600 ml 20 x 30 ml portions
1 vegetable stock cube or 20 ml stock powder
400 ml boiling water
½ small onion, finely chopped
100 ml Balsamic vinegar
1 ml crushed garlic
35 ml sugar (7 teasp or 5 heaped teasp )
10 ml apple cider vinegar (2t)
1 ml salt
60 ml olive oil (4 T)

• Place the crumbled stock cube and the onion in a 1 litre measuring jug or glass bottle.
• Pour the boiling water over both and stir or shake until the stock cube is completely dissolved.
• Add the rest of the ingredients, except for olive oil.
• Stir or shake well, to mix thoroughly.
• Lastly, add the oil and shake or stir again.
• Shake bottle every time before pouring over salad.

- This dressing can be kept out of the fridge for up to two weeks.
- Do not store this salad dressing in the fridge as the oil goes solid, and makes it difficult to pour.
- Because of the vinegar, salad dressings are best stored in glass bottles. Vinegar tends to “dissolve” some plastics, which means the dressing then becomes contaminated with plastic compounds.

Dietitian notes:
- Remember the sugar in this recipe is divided into 20 portions, that is equal to ¼ teaspoon sugar per person. So diabetics, don’t panic.
- To make a fat free dressing, simply leave out the oil.