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  • Salad Dressing

    I have been primal for about 1 1/2 weeks now...I have always loved salads, so that is something I really like about primal. I usually use raspberry vinagrette on them, but I know that commercial versions have sugar and other bad things. Is there a way to make flavored vinagrettes like that? I have seen suggestions of just olice oil on salads, but right now that is too heavy & oily for my tastes. Thanks!

  • #2
    I make many kinds of vinaigrettes by just mixing a little EVOO and vinegar (sometimes white wine vinegar, red wine vinegar, rice wine vinegar, or apple cider vinegar). Putting in something to help emulsify the oil & vinegar is good - like a dab of dijon mustard or even a dab of sour cream if you want it a little creamier. Then just add whatever seasonings sound good. Sometimes I do more of a southwest seasoning with some chile powder or smoky paprika. Sometimes I use my Greek seasoning mix. Sometimes it's just dried basil and salt/pepper. I also sometimes add a squeeze of lemon or lime juice if I have it on hand.

    Really I just wing it every time and go by taste and what sounds good. If I'm making a salad to have with dinner for my family, I try to mix up the vinaigrette and let it sit for a little bit while I make the other things and before I toss the salad. Having a little time (even just 10 or 15 minutes) for the ingredients to blend makes a nice difference.

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    • #3
      You could make your own raspberry dressing using raspberry vinegar, oil and stevia.

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      • #4
        I've found rasp. vinegar is SUPER sour, which is prob. why those dressings are so sugary. (I've never tried stevia though--will totally do that!) You could also use real raspberries, add them to a blender w/ vinegar and oils of your choice along w/ some herbs/salt and pepper.

        Good luck! I may play around w/ this soon and if I figure anything delcious out I'll post!
        My Before/After Pics
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        • #5
          Puree raspberries, add to walnut or other mild oil, add a little balsamic or cider vinegar, shake, and pour. Add a tetch of honey if absolutely needed, but I doubt you'll need it.
          Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
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          • #6
            I use Good Seasons Italian Dressing mix right now. It is the seasoning packet and then you add olive oil and vinegar. Sometimes I'll add a balsamic vinegar to it too. It has 8 g carbs per packet.

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            • #7
              Just remember, any dressing you make ahead of time has to live in the fridge. Even though vinegar and oil can be happy outside of the fridge when separate, as I understand it it becomes more bacteria-friendly once they're mixed.
              "Trust me, you will soon enter a magical land full of delicious steakflowers, with butterbacons fluttering around over the extremely rompable grass and hillsides."

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              • #8
                Here are a couple of my favorites.


                Cilantro Lime Vinaigrette

                3 cloves garlic
                1 tbsp ginger
                2 bunches cilantro
                1/2 cup fresh lime juice
                1 1/2 tsp wine vinegar or ACV
                3/4 tsp ground cumin (a bit less if you grind it fresh)
                3/4 cup olive oil
                salt and pepper to taste

                I find this one does especially well in the food processor, because it really breaks down the cilantro. I process the cilantro with the garlic and ginger, add the vinegar and lime juice, and then slowly add the oil. This one is also good with 1/2 cup of a nice parm added, if you do dairy. The amounts are approximate, so you may have to play around with it to reach your idea acid level.



                Sesame Ginger Vinaigrette

                1/3 cup rice wine vin, white wine vin, or ACV
                2/3 cup olive oil
                1 tsp sesame oil
                1 tbsp tahini
                1 tbsp grated ginger
                2 cloves garlic, minced
                salt to taste

                Just combine ingredients and shake the beejezus out of it.
                For lots of tasty recipes, check out my blog -http://lifeasadreger.wordpress.com/

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                • #9
                  I've been enjoying olive oil + lime/lemon juice + S&P on salads, especially if they have fattier additions like bacon or avocado. The citrus helps cut the fat.

                  Yesterday I made a salad with bacon, greens, raisins, and pumpkin seeds and a dressing taken from Mark's PBC: mayo, bit o' honey, and apple cider vinegar. It was awesome.
                  The Paleo Periodical
                  It's not a Diet. It's a lifestyle.

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