Announcement

Collapse
No announcement yet.

Off The Shelf Salad Dressing

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Off The Shelf Salad Dressing

    I cook breakfast while I prepare lunch and then cook dinner every night when I get home, so don't hate on me for not making my own dressing.

    A lot of the Balsamic dressings have canoloa/soy in them, and whatever other nasities. Just trying to find something a little less frankenfood.


    What do you guys like to use that's off the shelf?

  • #2
    I use Annie's when I'm in a pinch.... but really it takes maybe 2 mins to whip up great salad dressing.

    Our Products

    Comment


    • #3
      Add oil. Add vinegar. Add salt. Add black pepper. Add oregano. Squeeze a lemon wedge. Mix. Done.

      And that's if you wanna get fancy. Usually, I use 6 tablespoons of red wine vinegar and 1 tablespoon of extra virgin olive oil.
      Don't put your trust in anyone on this forum, including me. You are the key to your own success.

      Comment


      • #4
        All over the counter dressings are crap pretty much. I do what Taco does. One that I like is EVVO and ACV with some blueberries mixed in.
        http://www.facebook.com/daemonized

        Comment


        • #5
          Bragg is the only company I have found that makes a decent salad dressing. They have a few different varieties. http://www.bragg.com/products/vinaigrette.html

          "Ingredients: Bragg Organic Apple Cider Vinegar, Bragg Organic Extra Virgin Olive Oil, purified water, organic honey, organic garlic, Bragg Liquid Aminos, organic onion, organic black pepper, natural xanthan gum."

          Comment


          • #6
            I mostly make my own, but otherwise, I buy it from a woman at my farmers market. You can mix up a batch every few days to save time, though, and then put it in a bottle in the fridge. The three minutes I took to blend up a raspberry balsamic vinaigrette the other day will last my partner and I through a week of salads.
            “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

            Owly's Journal

            Comment


            • #7
              Bottled dressings are for the most part a cop out.

              Since when did a drizzle of olive oil and a splash of vinegar become too much work? Or melting a tad of bacon fat and mixing with avocado, berries etc?

              There is NO excuse for soy oil period. Not even as 20%.

              Comment


              • #8
                Originally posted by ChocoTaco369 View Post
                Add oil. Add vinegar. Add salt. Add black pepper. Add oregano. Squeeze a lemon wedge. Mix. Done.

                And that's if you wanna get fancy. Usually, I use 6 tablespoons of red wine vinegar and 1 tablespoon of extra virgin olive oil.
                There's endless variation to what herbs you can use. Tarragon is wonderful in dressings, if you have it. Marjoram, basil, dill, mint can all be used in whatever combination appeals.

                I like to add a half teaspoon of Dijon mustard, and sometimes an egg yolk. The Dijon adds a nice zip, and the yolk makes it creamy.

                Comment


                • #9
                  To the OP, check out Allrecipes.com - recipes, menus, meal ideas, food, and cooking tips. for salad dressing seasonings. Omit any of the bad stuff and go with it. Also I have found a ranch dressing seasoning mix recipe on that site. Instead of using mayo, I use 1/2 cup greek yogurt and 1/2 sour cream and then thin it out with half and half. Works like a charm and the ranch dressing addicts in my house can't tell the difference.
                  Georgette

                  Comment


                  • #10
                    Zukay is great, albeit expensive.

                    Otherwise, here's a simple salad dressing:

                    4 parts olive oil
                    1 part vinegar

                    I like extra virgin olive oil with apple cider vinegar, myself.

                    That's all you have to do. If you feel like it, you can add any of the following to taste: salt, pepper, cheese, egg yolk, honey, mustard, herbs, hot sauce, minced garlic, bitters, cream, coconut oil, palm oil, lemon or lime juice, chopped anchovies, capers . . . But none of that is necessary. Just the olive oil and vinegar will do.
                    Last edited by maurile; 08-09-2011, 04:45 PM. Reason: spelling

                    Comment


                    • #11
                      Salsa works for me as a salad dressing.

                      Comment


                      • #12
                        Originally posted by kbn1 View Post
                        Bragg is the only company I have found that makes a decent salad dressing. They have a few different varieties. Bragg Live Foods, Bragg Apple Cider Vinegar, Bragg Liquid Aminos,Systemic Enzymes, Bragg Live Organic Food Products, Patricia Bragg, Paul Bragg, Bragg Organic Olive Oil, Bragg Salad Dressings, Bragg Seasonings, Bragg Health Products

                        "Ingredients: Bragg Organic Apple Cider Vinegar, Bragg Organic Extra Virgin Olive Oil, purified water, organic honey, organic garlic, Bragg Liquid Aminos, organic onion, organic black pepper, natural xanthan gum."
                        If you're not fastidious about soy, that's pretty excellent. The liquid aminos are unfermented soy, but it's probably a pretty small amount in there. The only other dressing I've seen on the shelf without frankenoil is Virginia's Real Caesar. It does have dairy, though:

                        Ingredients: Extra Virgin Olive Oil, Expeller-Pressed Olive Oil, Parmesan Cheese, Lemon Juice from Concentrate, Anchovy, Fresh Garlic, Red Wine Vinegar, Dijon Mustard, Black Pepper.
                        Allergens: Contains dairy and fish.
                        Another good store bought option: guacamole and pico de gallo. They make an awesome salad dressing. You just need to read the label and get something without weird additives. I've had good luck buying from the fresh case.

                        Most of the time I just use a splash of oil and vinegar or lemon juice and a little salt and pepper. I keep it at work so I don't have to deal with it every day. I don't have a lot of time for cooking, either. I have a demanding job and I spend most of my time when I'm not there nursing my Dad who is in the final stages of cancer. I live there about half the time. I maximize my cooking by making big dishes and eating a lot of leftovers. I only cook a few times per week, aside from scrambling up some eggs in the morning. I put my lunch for the week in the work fridge on Monday and it's done. I don't have to think about it again. I always have something I can reheat fast at my Dad's because he can't really be left alone. If you're not ok with eating the same thing a few days in a row, you can make a variety of stuff and freeze it in single portions. Then you can switch up. Maybe if you weren't spending so much time on prepping so many meals, throwing together a little dressing on the fly would be more manageable.

                        Comment


                        • #13
                          We've switched over to EVOO and Balsamic Vinegar.
                          There are two wolves fighting within a man's heart, one is Love, the other is Hate. The one that wins is the one you feed.

                          My friends, love is better than anger. Hope is better than fear. Optimism is better than despair. So let us be loving, hopeful and optimistic. And we'll change the world. - Jack Layton

                          The Primal Adventures of Griffin - Huzzah!

                          Comment


                          • #14
                            Macadamia nut oil is also delicious.

                            Comment


                            • #15
                              I make my own with some Braggs Apple Cider Vinagar, olive oil, sea salt, pepper, a little mustard as an emulsifier and get a branch of oregeno from the garden and stick that in there . Also plenty of dill. I keep it in an old dorm sized fridge at 50-60 degrees so it stays fresh but won't harden like it would in my regualr fridge. It's too hot here (Texas) in the sumer to just keep it in the pantry.
                              My last bad habit to go was store bought Ranch dressing... Kicked that habit about 3 years ago.

                              Comment

                              Working...
                              X