Apple Kefir Salad Dressing
Turn any salad into a probiotic powerhouse with this creamy, tangy dressing.
Yield: 2 servings
½ cup kefir cheese (see below)
2 tsp garlic powder
2 tsp onion powder
2 Tbsp kombucha or apple cider vinegar
2 Tbsp apple juice
½ Tbsp honey
To make kefir cheese, strain 2 cups of kefir through a fine-mesh strainer lined with cheesecloth or a nut milk bag over a bowl. Let it strain in the refrigerator for 12 to 24 hours until thickened, then transfer the cheese to a container and store for up to three weeks. The liquid whey can be saved for smoothies, soups or fermenting.
Whisk all ingredients together in a small bowl until smooth. Serve immediately or refrigerate for up to 3 weeks.
Recipe and image courtesy of Donna Schwenk.
Related Posts
Earth: Less is More →
Waste Not, Want Not: Benefits of a Circular Economy →
Leslie Davenport on Resiliency and Creative Action in the Face of Climate Change →
