Currently I eat gluten free, dairy free, soy free, and nut free but for the first 5 or so months after changing my diet I also cut out yeast. I’m severely intolerant to brewer’s yeast and slightly intolerant to bakers yeast. Yesterday my cousin posted on facebook that he’s going to be doing a detox diet for the next 4-6 weeks and he’ll be cutting out all gluten, dairy, soy, corn, and nuts – he also won’t be eating anything processed, with added sugars, and no yeast. To make it harder, he’s also intolerant to night shades and is a vegetarian – that’s a lot to think about! My mom follows the same diet as me but also doesn’t eat corn or night shades and I’ve helped her with a few recipes so I figured I could help my cousin out. I was going to just type this up and email it to him but I figured if I’m typing it up I might as well share it with the world! So here it is, a yeast free, gluten free, soy free, dairy free, nut free salad dressing recipe – Lemon Greek Salad Dressing.
I was given this recipe by a little dive Coney Island in Michigan years ago – I haven’t eaten there in years, but oh how I miss their gyros! If you look online there are a lot of versions that are similar. Some with more lemon, some with more salt, some with less garlic (but I love me some garlic!) and some with oregano (which would be good too). Feel free to play around with it and see what you like best. Post your results in the comments, I would love to hear how you changed it up!
Lemon Greek Salad Dressing
3 cloves garlic, minced
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup lemon juice (preferably fresh)
1/2 cup olive oil
Combine garlic, salt and pepper in a mason jar (or one of those salad dressing jars if you happen to have one). Squeeze in lemon juice (be sure to strain out the seeds) and add olive oil. Shake vigorously to combine. I like it best after letting it chill overnight. Enjoy over a greek salad! I LOVE beets soaked in this dressing – Ah mazing!
All of my recipes are gluten free, soy free, dairy free, and nut free, meaning that they are peanut free, cashew free, tree nut free, walnut free, pecan free, and almond free. They are also free of a lot of other grains and legumes because I’m intolerant to them, along with gluten. My recipes are amaranth free, barley free, chick pea free, buckwheat free, fava bean free, flax free, garbanzo free, oat free, rye free, sorghum free, spelt free, and teff free. If there are easy substitutions to make the recipe egg free I try to include them. My recipes are dairy free – I personally am intolerant to whey and therefore can eat butter. Most recipes can be made completely dairy free with a butter substitute. This recipe is also yeast free. Feel free to leave any changes you’ve made in the comments for others to see!