I have given up many foods that have mold in them and tried to figure out alternatives. Years ago I was given a salad recipe from a friend. Back in the day I followed the recipe to the letter including using vinegar. Recently when a company that made my vinegar free salad dressing decided to add citric acid (which commonly is a mold product) I was out of having salads. Suddenly I remembered that home-made salad dressing recipe and searched for it.
I found it and looked over the ingredients. I began to ponder what it would be like if I used fresh lemon juice in place of the vinegar. I tried it and it worked. Tonight my daughter was making a pasta salad that called for rice wine vinegar (a no-no for me) as well as feta cheese (another no-no for me). She offered to make the salad for me substituting lemon juice and leaving out the cheese. It was actually quite good. I will see if I can get a copy of that recipe. In the meantime I am going to post the salad dressing recipe I have been making for myself.
Green Salad Dressing
1 small handful of parsley (1/6 of bunch) 1 Egg
2 lge. or 3 small green onions 1/3 cup lemon juice
1-2 cloves garlic 1 tsp. Salt
Oil of Choice (I like olive oil)
Put all ingredients except oil in blender on high. Pour in oil until you cannot see the motion of the blender. This makes not quite a quart.
To be safe using the egg, I coddle it. To coddle an egg, place a room temperature egg in a cup. Pour boiling water over the egg and let it sit for a minute to a minute and a half. Cool the egg slightly and crack into the blender.
Some where I also have a substitute for using soy sauce (which is fermented and therefore a no-no for me). I also came up with another version of the salad dressing that I will post soon..