(CREAMY) GRAPEFRUIT-VANILLA SALAD DRESSING (VEGAN FRIENDLY)

(Creamy) Grapefruit-Vanilla Salad Dressing (Vegan Friendly) image

Found in the magazine Delicious Living with some additions and modifications to the recipe. Two versions of this recipe were tested: one with no cream and the other with two teaspoons of whipped cream and the recipe was reduced by two thirds. I omitted the egg yolk completely in both versions. I used 1/4 teaspoon vanilla extract (or vanilla powder will also work). Walnut oil replaced flaxseed oil.

Provided by COOKGIRl

Time 10m

Yield 3/4 cup

Number Of Ingredients 9

Ingredients

2 teaspoons grapefruit zest, finely grated (my addition)
2 ruby red grapefruits
1 egg yolks (can sub half and half, whipping cream or your favorite non-dairy substitute) or 2 tablespoons egg substitute (can sub half and half, whipping cream or your favorite non-dairy substitute)
3 tablespoons brown rice vinegar (can sub white balsamic, white wine vinegar, etc.)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon paprika (I substituted Spanish smoked paprika and reduced the amount)
1 vanilla bean, split lengthwise and chopped into small pieces
1/3 cup flax seed oil

Steps:

Juice the two grapefruits.
Transfer juice to a blender. Add the (egg yolk, egg substitute or cream if using), vinegar salt, pepper, paprika and vanilla bean (or extract/powder).
Puree on high speed until vanilla bean is thoroughly blended.
With the blender motor running, slowly add the oil.
When the dressing is emulsified, strain into a small non-reactive bowl, discarding any vanilla bean debris if present.
Stir in the zest.
Can be refrigerated up to 1 week.
Yield is estimated.

Nutrition Facts : Calories 1200.9, Fat 103.2, SaturatedFat 11.2, Cholesterol 221.3, Sodium 785.6, Carbohydrate 71.6, Fiber 11, Sugar 45.4, Protein 8.5