Photo: Erik Putz
Give your salad or grain bowl and Asian twist with this nutty salad dressing infused with soy sauce and nut butter.
5 tbsp canola oil
3 tbsp natural almond butter, (or peanut butter)
2 tbsp rice vinegar
1 tbsp low-sodium soy sauce
2 tsp honey
1 tsp Dijon mustard
1 garlic clove, minced
Whisk all ingredients together in a medium bowl. Dressing will keep well, covered and refrigerated, for up to 3 days.
Protein 1g, Carbohydrates 3g, Fat 9g, Fibre 1g, Sodium 67mg.
Originally published in the Today’s Parent March/April 2020 issue. Photo by Erik Putz.