Salad dressing

[LPCTech]

Creamy garlic, catalina or italian/oil vinegar. Blue cheese and caesar is good too.

 

[Crotulus]

It's nice to see there are others that don't put dressing on salad. Always thought I was the only one.

 

[Fritzo]

It's low carb, and it's freakin' delicious on salad and cooked vegetables!

 

[JEDI]

Same here. I do something very similar. I like wilted spinach salads and usually cook up a few pieces of bacon and then mix in brown mustard, red wine vinegar and a pinch of sugar. Stir them in with the bacon grease left in the pan and then toss in the spinach for a few seconds. Stir and plate. Crumble the bacon over the top.

Good stuff.

Most often: Extra virgin olive oil, red wine vinegar, minced garlic, minced shallot, salt & pepper, either honey or some type of mustard (honey mustard, sweet hot or dijon) as an emulsifier. Sometimes oregano, sometimes some minced capers.

I like a 1:1 oil to vinegar ratio, which is probably less oil and more vinegar than most people use. But it brings down the calorie density a good bit and I prefer the extra acidity.

Love these little Oxo dressing shakers.

interesting.. never thought of oil/red wine vinegar.
always thought oil/balsamic vinegar.

will try your version w/a little bit of mustard.
is there a common name for this since it seems popular in this forum?

 

[Newbian]

Dipping carrot sticks and raw broccoli in ranch dressing right now. Sooo good. Healthy too. Cruciferous veggies like broccoli, cauliflower and kale supposedly have anti cancer properties. I just like em cause they taste good.

Remove the dressing and then it will be healthy.

 

[GagHalfrunt]

It's nice to see there are others that don't put dressing on salad. Always thought I was the only one.

You and rabbits.

 

[SlitheryDee]

I found some at the supermarket recently that was just called "house dressing" from some italian sounding company. It was pretty awesome. I didn't know "house" was it's own kind of dressing though.

 

[clamum]

Newman's Olive Oil and Vinegar is pretty good, but since I mainly eat out these days I get Ranch.

I see I've already replied to this thread, but I gotta second this comment. I always have this dressing stocked at my place:

God I could just drink that shit from the bottle. OM NOM NOM

 

[MongGrel]

Blue Cheese on an iceberg wedge salad (with bacon and tomato, of course).

This in general for me, for something like just a steak and baked potato.

It depends on the salad,and what you are eating it with.

We usually have Blue Cheese, Italian, Greek, Thousand Island, balsamic vinegar and olive oil in the house.

Still have some infused oils the wife received at Christmas as a small item we haven't even opened to try yet on anything.

 

[ElFenix]

http://www.amazon.com/s/?ie=UTF8&ke...vptwo=&hvqmt=e&hvdev=c&ref=pd_sl_7rr7ztjc0w_e

^^ those are amazing.

interesting.. never thought of oil/red wine vinegar.
always thought oil/balsamic vinegar.

balsamic vinegar is a relatively new thing in america. and most of it is fake anyway.

will try your version w/a little bit of mustard.
is there a common name for this since it seems popular in this forum?

vinaigrette.

 

[slag]

Remove the dressing and then it will be healthy.

Nah, you can't eat them raw without anything on them. That would be uncivilized, not to mention disgusting.

 

[zinfamous]

generally a simple vinaigrette is all anyone should ever need (provided you have the patience to complete the forms for consumption approval)

if my options are limited to some infernal white-based diabeetus sauce, it will be blue cheese/roquefort

 

[zinfamous]

balsamic vinegar is a relatively new thing in america. and most of it is fake anyway.

this. still palatable, though...and way better than spending $hundreds per fluid oz for the real thing.

Now, how many minds in here will be blown when they learn that the "balsamic vinegar" that they have been buying all these years is basically...... "barely aged" red wine vinegar?

vinaigrette.

 

[eplebnista]

ranch, blue cheese, thousand island or red russian dressings

 

[echo4747]

i like pretty much most all salad dressings flavors... right now French is my preferred ... next week it probably will change to something else

 

[lxskllr]

this. still palatable, though...and way better than spending $hundreds per fluid oz for the real thing.

Now, how many minds in here will be blown when they learn that the "balsamic vinegar" that they have been buying all these years is basically...... "barely aged" red wine vinegar?

Never had the real stuff, but I enjoy the cheapo bottles from the store. I tend to balk at paying big money for spoiled wine that could go to whisky.

 

[Carson Dyle]

this. still palatable, though...and way better than spending $hundreds per fluid oz for the real thing.

Now, how many minds in here will be blown when they learn that the "balsamic vinegar" that they have been buying all these years is basically...... "barely aged" red wine vinegar?

You'd have to be pretty daft to use an expensive balsamic vinegar in a salad dressing.

 

[Carson Dyle]

interesting.. never thought of oil/red wine vinegar.
always thought oil/balsamic vinegar.

You can use any kind of vinegar. Red wine vinegar is common in Italian oil & vinegar dressings. Growing up, Mom most often used apple cider vinegar and a lighter vegetable oil with a spice mix packet like those from Good Seasons.

Also common is lemon juice instead of vinegar for the acid, but you can use any kind of citrus juice. Try lime, grapefruit or orange juice.

will try your version w/a little bit of mustard.
is there a common name for this since it seems popular in this forum?

It's just a common thing to add to a vinaigrettes, partly for flavor, but also for its emulsifying effect. Typically, a lighter flavored mustard is used, most often a Dijon. You can also use honey or egg yolks for this effect, but different flavor.