tastes better after a day in the refrigerator Equipment: stand blender or immersion blender Ingredients 1 cup full fat, low-FODMAP mayonnaise (I like my low-FODMAP Mayonnaise recipe, or Hellmans brand) Ensure no gluten, high-fructose corn syrup, onion or garlic seasonings in the mayo 1 cup Greek yogurt, plain (or lactose-free yogurt) Greek yogurts vary in lactose content, check for your tolerance to a particular brand 1 & 1/4 ounce (weighed) fresh basil leaves, finely chopped 1 tsp shallot infused or garlic infused oil (for hints on shopping for these oils, see my Low-FODMAP Recipe swap blog) 1/4 cup white wine vinegar 2 tablespoons light corn syrup (adjust more or less to taste) 1 teaspoon Dijon mustard (confirm gluten-free and no high-FODMAP additives) Pinch of kosher salt & coarse black pepper Directions In a tall jar (for immersion blending) or blender place all ingredients Blend until well combined Adjust syrup and salt/pepper to taste Transfer to a container, cover, and refrigerate for about 30 minutes prior to use Goes perfectly on a Low-FODMAP Cobb Salad or Low-FODMAP Tossed Salad
soft stretch satin
The styling feels relaxed, soft, and personal rather than overly curated
Pour evenly over the turkey and stuffing
But, it should be available in your local grocery store in the international aisle or by the nut butter
This Halter A-line Metallic Short Dress features a flattering A-line silhouette and a shiny metallic material, perfect for making a statement homecoming
