Salad Dressings, Plant-based style

3/2/1 dressing should be 1/2/3 dressing

One favorite dressing remains the 3/2/1 dressing from the Esselstyns, although it may be dubious to some because of the maple syrup. I guess you could use molasses or date sugar instead. From a practical standpoint, of keeping your measuring spoon clean, the sequence should be 1/2/3:

1. 1 tablespoon of maple syrup (molasses, date sugar)
2. 2 tablespoons of Dijon mustard,
3. 3 tablespoons of balsamic vinegar,
4. juice of 2 lemons or limes, or 1 lemon and 1 lime.

And, you can add in whatever spices you want. Sometimes I will chop a tomato finely and add in some chopped onion and make a batch, so it can marinate in the fridge and I have ready made dressing for 2-3 days.

Hummus dressing

Hummus provides an easy route to a creamy plant-based dressing. Here is a recipe, but there are many ways to do it, and if you're in the habit of making your own hummus anyway, you can whip this up in a flash:

• 1/2 cup of hummus
• juice of one lemon or one or two limes, or alternatively 2 tbsp of balsamic or wine vinegar
• 1 tbsp of water
• some liquid aminos and pepper to taste

Depending on your mood, you can again add in chopped parsley or other herbs, or chopped tomato or finely chopped onion - I prefer red onions for salads.