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Salad Dressings??

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  • Salad Dressings??

    what kind do you use? I usually make mine with olive oil, lemon juice and spices? wasn't sure if that is ok or not., or a base of stone ground mustard, olive oil, apple cider vinegar and spices?

    are those ok?

    thanks xoxox Darlene

  • #2

    Ooh! I have a favorite that seems to work with everything (I love, love salads

    Extra virgin olive oil

    balsamic vinegar (make sure it says "of Modena")

    rice wine vinegar

    sea salt & pepper

    garlic powder

    onion powder

    whisk it all together in the bottom of the salad bowl first, to emulsify and adjust seasonings or oil/vinegar ratio, before adding salad ingredients and toss together.

    I also like to put some crumbled gorgonzola, marinated red onion (just in balsamic for at least 24 hours), chopped grapes, and toasted walnuts in every salad I make. It's such a treat.


    • #3

      oh that sounds good!! thank you

      can we have stone ground mustard? printing out your recipe! thanks xoxo Darlene


      • #4

        Forget dressing. Blue cheese crumbles, about 1.5 tbl will do 2-3 cups of greens. That's 50 calories, less than a 1/2 tbl of oil of any type.

        I used to drown my salads in dressings. I'm astounded at the flavors that pop out w/o all that crappyola on it.


        • #5

          Some good suggestions here:


          • #6

            Has anyone here tried making mayonnaise?

            Warning. It's really good...and also a gateway drug for Aoli and Green Goddess dressing.

            Most excellent as a dip for sliced raw vegetables



            • #7

              I can't have blue cheese ...believe it or not it has some type of gluten in it, it is on my list...I have celiacs disease and it says no blue cheese!

              we can't have mayo>? like reg kind from the store?

              xoxoxo Darlene


              • #8

                I've made mayonnaise and it does have a nice, rich flavor, much different from what you get at the store. It's fun to experiment with different kinds, too (ex. wasabi, sundried tomato, etc.).


                • #9


                  The home-made mayo is as different from commercial, as fresh asparagus is from canned. Whole different animal.

                  Commercial mayo is made with soybean oil, I think, and actually has some sugar and starch in it as well(I don't have a jar, so I can't check the label).

                  Seems like it might be a little iffy, though.

                  I think it's really fun to make, kind of a delicious exercise in Food Science. I'm going to make a Kalamata Aioli tomorrow for my boy and I. It's so good he will even eat raw broccoli just to be able to dip it :-D


                  • #10

                    I wish I'd seen your link earlier kuno1chi, I would have made some. It's too late now and time for me to hit the sack. Tomorrow, may be.


                    • #11

                      can you post the recipe for the aioli ? I have never heard of it., ok will ck out the mayo recipe, I got mine from Trader Joes and it looks pretty all natural.

                      I am just lazy I guess lol xoox Darlene

                      can you post the mayo recipe too? Please? thanks xoxo


                      • #12


                        The link to the mayo recipe is just upstream a few posts,

                        and here's the basic Aoli recipe:

                        I just add some smooshed-up Kalamata olives to this recipe. It's yummy.


                        • #13

                          oh sorry lol brain fade

                          I just found this recipe in the tropical traditions section

                          they are having a great coconut oil sale right now

                          I think I will try this recipe!

                          Coconut Mayonnaise

                          1 whole egg

                          2 egg yolks

                          1 tablespoon Dijon mustard

                          1 tablespoon fresh lemon juice

                          1/2 teaspoon Himalayan salt

                          1/4 teaspoon white pepper

                          1/2 cup Virgin Coconut Oil (melted if solid)

                          1/2 cup extra virgin olive oil

                          1. Put the eggs, Dijon mustard, lemon juice, salt, and pepper into a food processor or blender: Then with the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. It should take about two minutes to add the oil.

                          2. Continue blending until there is no free standing oil.

                          Makes about 1 1/2 cups.


                          • #14

                            OTB, why the calorie obsession? Every other post you make seems to mention calories ...

                            PrimalGodddess, my favorite is EVOO, lemon juice, and garlic salt (though salt isn't very primal so garlic powder would be better, but I like the salt and it's not much).

                            Also EVOO with some sort of vinegar - a wine vinegar or balsamic or apple cider vinegar or whatever... and then if I want to make it creamy I'll whisk in a little dijon mustard.

                            Eating lots but still hungry? Eat more fat. Mid-day sluggishness? Eat more fat. Feeling depressed or irritable? Eat more fat. People think you've developed an eating disorder? Eat more fat... in front of them.


                            • #15

                              FNW, seems I just answered this to someone else a day or so back.

                              Calorie obsessed because that's how I"m losing weight. If one can afford the calories of oil, fine. Using Blue Cheese is a way to cut 70 calories w/o any pleasure loss.