Source: Cooking Light, April 2001
Ground flaxseed contributes a nutty flavor, as well as omega-3 fatty acids, to salad dressings. The flaxseed mixture thickens as it stands and gives the dressing its texture. Try tossing it with romaine lettuce, Parmesan cheese shavings, and toasted bread cubes for a classic Caesar salad. This recipe goes with Warm Salmon Salad à la Provençal.
1 tablespoon flaxseed (I use flaxmeal)
1/4 cup water
2 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/2 teaspoon anchovy paste
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, crushed
Place the flaxseed in a clean coffee grinder or blender, and process until finely ground. Place flaxseed meal in a medium bowl; add water, stirring with a whisk. Let stand 5 minutes. Add vinegar and remaining ingredients; stir with a whisk.Note: Store dressing in an airtight container in the refrigerator for up to 2 days. Store remaining flaxseed in the refrigerator; since it's high in fat, it can go rancid easily.
Yield: 1/2 cup (serving size: 1 tablespoon)
NUTRITION PER SERVING: CALORIES 40(89% from fat); FAT 4g (sat 0.5g,mono 2.6g,poly 0.6g); PROTEIN 0.4g; CHOLESTEROL 0.0mg; CALCIUM 5mg; SODIUM 133mg; FIBER 0.4g; IRON 0.1mg; CARBOHYDRATE 0.8g