INGREDIENTS
(all amounts are estimates--you know me!)
(serves approximately 2 to 6, depending on how much salad you plan to eat--side dish or entree, etc.)

2 to 3 parts high-quality olive oil
1 part 100% pineapple juice
1 tablespoon of your favorite tomato salsa
2 teaspoons of compliant or nearly-compliant (just do your best) mayo
approx. 1-1/2 tablespoons of nutritional yeast

INSTRUCTIONS

Place all ingredients except for nutritional yeast into a little mixing bowl. Mix with fork until blended nicely (approximately 4.5 seconds *lol*). Add nutritional yeast and mix more until it reaches a nice, fully-blended, creamy consistency. You are done, but you can add a pinch of sea salt if you wish (I am usually a salt fiend, but I can't remember adding any to this and it rocked).

Note: This is a delicious dressing I made for a mixed green salad that contained beef as a protein source. The reason I invented it is because I usually make salads with oil and lemon juice (being an O, I don't choose vinegar, and also on account of I like lemon juice so much better!). However, I have been getting ever more interested in a little scientific phenom called "The Fenton Reaction". Briefly described, this is a thaaang (technical jargon there) that occurs when iron and vitamin C meet each other in a dark alley. All heck breaks out and they react in such a way as to oxidize (the C oxidizes the iron) and create all kinds of meanie free radical activity (ironic, no, as usually vitamin C is a free radical buster, but anyway). So, I thought, wow, since I'm having beef (iron), I would prefer a lemon juice-free alternative to be the acidic counterpart to the olive oil...hence the pineapple juice.

Joke was on me because it turns out that my 100% pure pineapple juice had ascorbic acid added in there and it contained quite a bit of vitamin C *lol*. Oh well, the best laid plans...still, the dressing tasted very good!

[ 03-15-2004: Message edited by: Peppermint Twist, O+ non ]