Creamy Sun Dried Tomato dressing (sos recipe)
A while back, I was asked to make a salad dressing recipe that didn't contain salt. I have noticed that there are several people who are trying or living the sos plan (no salt, oil, or sugar) I said I would make it, and completely let life get in the way, and forgot all about it.
Well, today my wife took the kids to get a haircut, and I am finally getting to this recipe.
I was a little intimidated by trying to make a recipe that didn't have salt in it. Sugar I was good with, that can be take care of with dates (which this recipe did) and oil, well, I haven't used oil in my recipes for a few years now. But salt was a stumbling block. As I looked at possible ingredients, I decided I needed a few things with bold flavors to compensate. I have a bag of sun dried tomatoes from Costco (but you could use water packed too, just make sure no added salt). I had balsamic vinegar, and I decided that was a good jumping off point.
So I hope you can forgive me for dragging my feet, and I hope you enjoy this recipe as much as I did. I didn't know how I would feel about it, but I really like it, almost as much as my mustard dressing. :)
1/3 cup sun dried tomatoes (I measured the dried ones) go to 1/2 cup if you are using water packed, if using water packed, drian them and then measure)
1 cup boiling water (only needed if you are using dried tomatoes)
1 medium zucchini, peeled and cut into 1 inch pieces
8 dates (make sure they are seeded) you can use medjool or deglet noor dates
2 tablespoons fresh lemon juice
1 cup aqua faba (liquid from drained chick peas) make sure you get the no salt added or use your own from your homemade beans.
1/4 cup balsamic vinegar
1 clove garlic, smashed
a few grinds of fresh black pepper (optional)
Measure out 1/3 cup of sun dried tomatoes (or 1/2 cup drained water packed)
If you are using dried, combine with 1 cup of boiling water and let soak for 20 minutes.
After 20 minutes, drain well. While you are waiting for the tomatoes to soak, peel and chop your zucchini.
Count out your dates and make sure they don't have any seeds. Add the dates, zucchini, garlic, and drained tomatoes to your food processor or high speed blender.
Pulse a few times to break things down a bit.
Add the lemon juice
and your pepper if adding.
Now close the lid, and blend on high for about a minute and a half. It will start to thicken because of the aqua faba.
If you have a super good blender, all the ingredients should be pulverized and you can skip the next step. I have a good food processor, but I chose to do this next step anyway.
Pour the mix through a mesh strainer, and with a spatula, strain the mix into a bowl. It took a little bit of effort, the mix is thick. But I like a smooth dressing.
Now transfer the mix to a jar, and let it sit in the fridge for a couple of hours to chill. You can use right away, but it will be very thick.
After a few hours it will calm down and you can just shake it to mix.
Shake before each use, and keep in the fridge. I hope you enjoy this dressing and it adds a lot of flavor to your salads. :)