Please help my salad dressing.

wellbert · July 2012

I have zero experience in this. I want leafy greens/veggies, so I've been building salad dressing.

I generally like the flavor... Found most of this on a recipe site.

roughly:
1/4 cup olive oil
1/8 cup red wine vinegar
1/8 cup Worcestershire
salt, pepper, garlic
And blue cheese.

The problem is it's really a slimy oily mess. I'd like to "bulk it up" a bit but I'm not sure how.
I'm in favor of adding more fats.
No wheat/grain products can be added.
Nothing artificial/overly processed.
Any ideas?

BeautifulAmazonGoddess · July 2012

http://blogs.babble.com/family-kitchen/2011/08/28/20-salads-hearty-enough-for-tonights-dinner/

http://www.eatingwell.com/recipes_menus/recipe_slideshows/easy_broccoli_recipes?slide=10#leaderboardad

http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_calorie_high_fiber_summer_recipes_to_help_you_lose_weight?slide=4#leaderboardad

http://www.eatingwell.com/recipes_menus/recipe_slideshows/eatingwells_best_salad_recipes#leaderboardad

http://www.coastalliving.com/food/dinner-in-a-breeze/fresh-spring-salad-recipes-00414000073583/

unsound · July 2012

how do you feel about greek yogurt? ... the other thing is, if you have an immersion blender, you can blend it for ten seconds and have a nice emulsion that doesn't look as oily.

jenfitz · July 2012

a little dijon mustard will help it emulsify and add flavor without many calories! A trick from Ina Garten...

reyopo · July 2012

I add nut butters, seeds or whole nuts (cashews, pumpkin seeds, tahini), and make it in the blender. That with any combo of vinegar, lemon or lime juice, raw garlic, herbs like basil or cilantro, salt and pepper to taste. I do a little olive oil usually, but more like a tablespoon or or two. Roasted red peppers are nice for flavor and filler, esp with cashews. Agreed that mustard is great too, prepared or powder. Mess around with combinations of the above!

toysbigkid · July 2012

bumping to get some ideas also...thank you

Please help my salad dressing.

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