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Delicious and full of flavor, and actually a filling salad! Pair this with fresh sliced pears (especially if you miss the tomatoes) and a steak. Includes the recipe for the dressing.
|Category:||Appetizers and Snacks Fruits and Veggies|
|1/2 cup sour cream|
|1/4 cup blue cheese crumbles|
|2 Tbsp buttermilk, kefir, milk or cream|
|1/4 tsp rice vinegar - taste as you go! (optional)|
|1/4 tsp salt to taste|
|1 iceberg lettuce head, cut into wedges|
|1/2 cup toated hazelnuts|
|4 slices bacon, cooked and chopped|
|1/2 cup blue cheese crumbles for garnish|
|1 pear, sliced, optional|
Lemon juice has tested high in salicylates, lime has never been tested. Some people can tolerate it in small amounts making it a nice addition for acidity over rice vinegar. Barley malt vinegar can be used, and if you don't like vinegar, a little ascorbic acid might work well too.
Pecans and hazelnuts have been tested once in 1985 as low in salicylates. RPAH lists them as high, which also includes their amine levels - pecans are high in amines, and hazelnuts are moderate. Many low-sal folks can tolerate them just fine in small amounts.
Make sure to find a clean bacon without honey, pepper, or other high-salicylate items. Nitrates are not salicylates, but some chemically-sensitive individuals may not tolerate nitrates well.