Tuesday, May 17, 2011

Light Mango Ginger Dressing

I have a confession to make. Something a foodie and health nut should never admit to...I love bottled salad dressing. Particularly the low-fat kind made by big evil companies like...Kraft. Yep, you heard me right.

The reason I like these dressings is they are highly flavoured. When they cut down on the fat, they bump up the seasoning with tons of sugar and salt. Also beware, the fat-free creamy dressings can also pack almost as many calories as higher fat dressings. So, yeah, not so good for ya.

But the truth is, most people vastly underestimate the amount of calories and fat in their salads, particularly those they eat in restaurants. Oils, regardless of how healthy they are, still pack a huge calorie wallop, and most really aren't that flavourful. Personally, I'd rather get my healthy fats in a salad from nuts, avocado or wild salmon than bland dressing.

Unfortunately, my past attempts at making a great homemade, healthy, low-fat dressing have not been successful (I shudder just thinking about the one with too much dijon mustard or the one I tried to sweeten with stevia).

Until now.

Not only is this one healthy, flavourful and low in fat and calories, aside from being great on a green salad, it is also great on grain salads, or even as a marinade for cooked veggies, meat or fish. I doused some fresh rainbow trout fillets in it before broiling it last weekend and it was fab.

1 ripe mango, peeled and cut into chunks
1 knob fresh ginger, peeled
4 tsp extra virgin olive oil
1/2 cup cider vinegar
1/2 tsp salt
1/2 tsp garam masala

Throw all ingredients into blender and puree until completely smooth and emulsified. Add additional vinegar if it is too thick. Should keep in fridge for a week or two.

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