Salad Dressing Hack

DistilledRose · 06-14-2008, 04:25 PM

Saturdays are for tips on my blog, here is my one for today:

Salad dressings are generally high in calories and preservatives. They aren't overly cheap, and they tend to go bad after a few months. Avoid buying salad dressing and instead invest in some good quality extra virgin olive oil and balsamic vinegar. Pour a little of each over your salad right before you eat it. It gives the salad extra flavor, is much healthier, and is inexpensive. These two ingredients can also be used in other cooking and they both have long shelf lives.

mcnerd · 06-14-2008, 07:59 PM

I use EVOO and Balsamic Vinegar all the time on my salads, but I had a bunch of herbs to it for more flavor. It never lasts a couple months since it is used up almost immediately.

lucille · 06-15-2008, 10:17 AM

I can't remember the last time we bought bottled salad dressing. I usually just make a vinagrette in the bottom of the salad bowl using 3 to 1 of olive oil to vinegar, about 1/4 tsp of brown mustard, some sugar, kosher salt and italian seasoning.

I have recipes for other ones like honey mustard, ranch, blue cheese that are not difficult to make. I really dislike bottled dressing now because so many have such a high level of additives or overly tart taste from things used to stabilize them.

Jason830 · 06-16-2008, 06:46 AM

Olive oil and Red Wine or Balsamic is good enough for me

amyschiff · 06-16-2008, 08:46 AM

I love Olive Oil... I cook everything with it unless I have a recipe that specifies otherwise.

I like to mix EVOO, lemon juice, a touch of Dijon mustard to emulsify it, fresh minced garlic, kosher salt, and pepper. Any herbs I have on hand can get thrown in there too.

wildgift · 06-17-2008, 01:43 AM

Another way to save on dressing is to pour it in the bottom of a mixing bowl, and toss the salad into it, coating the leaves evenly. You use a lot less, because there isn't a big blob stuck on a lettuce leaf, or there isn't a pool of oil in the bottom of your little salad bowl.

You can extend creamy dressings by pouring in some olive oil.

DistilledRose · 06-17-2008, 06:32 AM

Oooh lemon juice. I haven't played around with that on my salads yet. I must experiment!

amyschiff · 06-17-2008, 08:32 AM

Quote:

Originally Posted by wildgift

Another way to save on dressing is to pour it in the bottom of a mixing bowl, and toss the salad into it, coating the leaves evenly. You use a lot less, because there isn't a big blob stuck on a lettuce leaf, or there isn't a pool of oil in the bottom of your little salad bowl.

Not only does this save on dressing, but it also allows you to prepare a salad way in advance without wilting the greens. Just toss right before serving!

Mary Webber · 06-20-2008, 04:10 PM

Much as I love olive oil, I really wanted to get away from any oil on my salads, and I eat a LOT of salads! Plus, I'm trying to keep away from serious sweets (you know...the fudge-frosted brownies, etc.) so what I've settled on is a mixture of diluted-with-a-little water maple syrup, a grainy mustard, some mashed garlic and whatever else comes to hand. I'm using an old soy sauce bottle to store it, and what's really nice is that the syrup sticks to the salad fixins just fine!

mcnerd · 07-06-2008, 02:00 PM

Has anyone tried using Grape Oil yet? Much nicer for salads and cooking.

06-14-2008, 04:25 PM	#1
DistilledRose Member Join Date: Jun 2008 Posts: 81 Reputation: (10)	Salad Dressing Hack Saturdays are for tips on my blog, here is my one for today: Salad dressings are generally high in calories and preservatives. They aren't overly cheap, and they tend to go bad after a few months. Avoid buying salad dressing and instead invest in some good quality extra virgin olive oil and balsamic vinegar. Pour a little of each over your salad right before you eat it. It gives the salad extra flavor, is much healthier, and is inexpensive. These two ingredients can also be used in other cooking and they both have long shelf lives. __________________ Distilled Rose Personal Finance Blog Make Money Online with Cash Crate

06-15-2008, 10:17 AM	#3
lucille Senior Member Join Date: Dec 2007 Posts: 421 Reputation: (26)	I can't remember the last time we bought bottled salad dressing. I usually just make a vinagrette in the bottom of the salad bowl using 3 to 1 of olive oil to vinegar, about 1/4 tsp of brown mustard, some sugar, kosher salt and italian seasoning. I have recipes for other ones like honey mustard, ranch, blue cheese that are not difficult to make. I really dislike bottled dressing now because so many have such a high level of additives or overly tart taste from things used to stabilize them. __________________ Dark Style Blog http://darkstyleblog.blogspot.com/

06-16-2008, 06:46 AM	#4
Jason830 Member Join Date: Jun 2008 Location: Richmond, VA Posts: 42 Reputation: (10)	Olive oil and Red Wine or Balsamic is good enough for me __________________ Financial Consultant with a concentration in debt counseling.

06-17-2008, 06:32 AM	#7
DistilledRose Member Join Date: Jun 2008 Posts: 81 Reputation: (10)	Oooh lemon juice. I haven't played around with that on my salads yet. I must experiment! __________________ Distilled Rose Personal Finance Blog Make Money Online with Cash Crate

06-20-2008, 04:10 PM	#9
Mary Webber Family Thrift Counselor Join Date: Jun 2008 Location: Maine Posts: 131 Reputation: (22)	A dressing of maple syrup and more Much as I love olive oil, I really wanted to get away from any oil on my salads, and I eat a LOT of salads! Plus, I'm trying to keep away from serious sweets (you know...the fudge-frosted brownies, etc.) so what I've settled on is a mixture of diluted-with-a-little water maple syrup, a grainy mustard, some mashed garlic and whatever else comes to hand. I'm using an old soy sauce bottle to store it, and what's really nice is that the syrup sticks to the salad fixins just fine! __________________ Family Thrift Counselor - Get practical advice on how to save money and eat better.

06-14-2008, 07:59 PM	#2
mcnerd Member Join Date: Mar 2008 Location: Southern California Posts: 66 Reputation: (12)	I use EVOO and Balsamic Vinegar all the time on my salads, but I had a bunch of herbs to it for more flavor. It never lasts a couple months since it is used up almost immediately.

06-16-2008, 08:46 AM	#5
amyschiff Senior Member Join Date: Feb 2008 Location: Lansing, MI Posts: 266 Reputation: (33)	I love Olive Oil... I cook everything with it unless I have a recipe that specifies otherwise. I like to mix EVOO, lemon juice, a touch of Dijon mustard to emulsify it, fresh minced garlic, kosher salt, and pepper. Any herbs I have on hand can get thrown in there too.

06-17-2008, 01:43 AM	#6
wildgift Junior Member Join Date: Feb 2008 Posts: 24 Reputation: (10)	Another way to save on dressing is to pour it in the bottom of a mixing bowl, and toss the salad into it, coating the leaves evenly. You use a lot less, because there isn't a big blob stuck on a lettuce leaf, or there isn't a pool of oil in the bottom of your little salad bowl. You can extend creamy dressings by pouring in some olive oil.

07-06-2008, 02:00 PM	#10
mcnerd Member Join Date: Mar 2008 Location: Southern California Posts: 66 Reputation: (12)	Has anyone tried using Grape Oil yet? Much nicer for salads and cooking.

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