AnnPT77 wrote: »
I make my own, different every time, a serving at a time. Having a whole bottle all the same flavor that I have to use up doesn't make me happy; I like being able to follow my whim when I make the salad.
The base is usually either vinegar or plain yogurt, but it can be citrus. To the base, I add different things: For any of those, it could be finely minced fresh garlic, any combination of herbs, or spices. To vinegar, sometimes I add prepared mustard or finely grated ginger root. To the yogurt, sometimes bleu cheese or grated parmesan. Usually I don't do vinegar and oil, because I normally prefer to add some seeds or nuts to the salad instead of oil, though once in a while I do use some toasted sesame oil with rice wine or ume plum vinegar, or olive oil with other vinegars. Tahini is another option to mix with vinegar, or thin and season to use as a dressing on its own.
(I love vinegar and usually have several in the pantry, not mostly flavored ones, but different types: Apple cider, red wine, white wine, regular and white balsamic, coconut, malt, rice wine, champagne, sherry, etc. The ume plum is flavored, and I have a pear-infused that I like sometimes. I use the vinegars in sauces for main dishes and on cooked veggies, too.)
Once in a while, I dress a salad with salsa/pico de gallo.
pdxwine wrote: »
I just use balsamic vinegar.
skelterhelter wrote: »
Another praise for Bolthouse Ranch. You can have two tablespoons for 45 calories. I use it on sandwiches too and cut it down to one tablespoon. This stuff is just as good as restaurant style ranch.
If I'm craving tangy I just splash a little red wine vinegar on top. No oil.
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