Salad Dressing Alternatives to avoid the fat not the flavor!

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  • girlviernes
    girlviernes Posts: 2,402 Member
    Especially with salad you actually do want SOME fat because some of the vitamins are fat soluble which means the fat will help your body actually use the nutrient. Just learn to have reasonable amounts of dressing!
  • Kalikel
    Kalikel Posts: 9,603 Member
    There are lots of fat-free dressings. The ones I like were too salty, so I started making my own. :)
  • AmazonMayan
    AmazonMayan Posts: 1,168 Member
    I love balsamic vinegar and italian herbs with a splash of olive oil. Usually I make it very strong on the vinegar about 3 or 4 parts vinegar to 1 part olive oil and lots of herbs (basil, oregano, finely chopped rosemary), salt and pepper to taste (sometimes I leave the salt out depending on sodium intake for the day). Let it sit and distribute flavors for awhile before using on the salad. It's always very popular when I serve it to guests too.
  • sjaplo
    sjaplo Posts: 974 Member
    Need2Exerc1se wrote: »
    sjaplo wrote: »
    Need2Exerc1se wrote: »
    Vinaigrette typically has less fat than creamy dressing like ranch or peppercorn. They are also super easy and quick to make, which allows you to control how much (and what type of) fat is added.

    Vinaigrettes need a 2:1 fat to acid ratio or they aren't vinaigrettes. So while you can control the type - the amount is based on how much of the final product you use.

    Really? Based on what source?

    Well I'm going to retract my statement because in my search for a source I'm finding ratios between 3:1 and 3:2 as well as 2:1. I guess its personal taste, but every cookbook I own uses 2:1 as the ratio (and I own a lot of cookbooks).

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