If it’s one ingredient that’s going to find its way into just about everything savory I cook, it’s garlic. No contest! I love it roasted, minced, crushed, sprinkled in my soups, mixed in beans and burgers. So of course, it has to be part of a tossed salad. I guess that’s why Italian dressing has always been my go-to dressing.
Lately, I’ve discovered wonderful ways to keep my dressings low-fat but just as tangy and tasty as ever. Instead of pouring on the oil, I’ve been including beans in my dressing. I can just imagine your eyebrows going up about now. No, I’m not crazy. Not really. You can really use beans to make a creamy and delicious dressing you’ll come back to again and again.
Our family has fallen for this creamy Italian dressing. It’s almost become an old stand-by for me now. I hope you’ll see why when you enjoy it on your next salad.
Creamy Italian Dressing
Ingredients
- 1 1/2 cups cannellini or Great Northern beans drained
- 1/2 cup water
- 1-2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 2 teaspoons dried parsley
- 1 1/2 teaspoons onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
Instructions
- Warm the beans slightly, then put them in a food processor or blender. Warming them up first helps them to break down more easily. Pour in the water and lemon juice. I start with 2 tablespoons of juice, then add more to suit my taste. Tangy is the goal!
- Add the remaining ingredients to the blender. Blend well--be sure there are no bits or lumps of bean hiding in there! Add additional water, as needed, to keep your machine working for you and to reach the creamiest consistency for the dressing. Adjust the seasonings to suit the Italian chef in you!
