People often ask for more salad dressing recipes. So here’s a new one for you to try out. My regular readers know how smitten I am with Puerto Rican Sofrito sauce. Here’s yet another wonderful use for this versatile herb sauce. Since sofrito goes so well with seafood, I decided to add some boiled shrimp to this salad. You could make it broiled shrimp if you prefer. This was a very filling and delicious salad. My husband said “You can make this salad again any old time!” It really was delicious, so this one is definitely a keeper. This is suitable for all phases of Atkins and Keto diets. It’s suitable for Primal followers, too, but not for Paleo enthusiasts without subbing for the dairy items.
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2 T. my Sofrito
Dash each salt, black pepper (toasted minced onion if you have some on hand)
¼ c. sour cream
2 T. heavy cream (whipping cream)
1 T. Balsamic Vinaigrette (or splash each olive oil + splash vinegar of choice)
DIRECTIONS: Stir all ingredients together until smooth. Should make about 9 tablespoons or 4 servings. Refrigerate covered any leftovers. Should keep for 3-5 days. Top your favorite tossed greens salad.
NUTRITIONAL INFO: Makes 4 servings of 2 Tbsp. of dressing. Each serving contains: (does not include the base salad greens or shrimp)
12.9 g fat
1.65 g carbs, 0.32 g fiber, 1.33 g NET CARBS
.75 g protein
72 mg sodium