Salad dressings

(Jason) #1

Reluctant to order salad when out of the house because almost all salad dressings seem to be made with bad oils like soybean oil which I am trying to avoid. Does anyone else worry about this? Are there any “safe” salad dressings you can buy for work or home ?

(Bacon for the Win) #2

ask for olive oil and balsamic vinegar. Sometimes I smuggle my own dressing into the restaurant, We make our own mayo so salad dressing is just one more step.

Most dressings out there have soybean or canola oil and added sugar.

(KetoCowboy) #3

I ask for vinegar and oil.

Then when the server assures me that the oil is olive oil, I try very hard to believe it.

(KCKO, KCFO 🥥) #4

If I am at a Mexican place, I just get some guacamole and use that to dress any salad I have there. I often tell them just lettuce and tomato, no bean,no rice, no tortilla. I end up with a pile of plain salad and dump the guac onto it.

At anything continental (French, Italian, Greek, etc.) I ask for olive oil and vinegar.

(Linda) #5

I’m the same. Ask for no dressing, just olive oil.

(What The Fast?!) #6

For home, you can buy Marzetti’s brand Blue Cheese (and I think they have others). It uses canola, not soybean. Still not the best, but it’s a better option. I’ve scoured the dressing aisle for hours…

#7

So I’ve been making my own dressing for awhile now. Not really homemade but it’s simple, easy and reasonable. I’m using the Good seasons Italian dressing packet. 1/4C vinegar, 1/2C oil, and a splash of water. I also add in about 1t of morton lite salt (1/2 sodium chloride and 1/2 potassium chloride) and sometimes a nice amount of mustard. For the oil, it’s 1/4+C of olive oil and the rest is Carrington Farms coconut oil (To get some MCT’s).

I’ve been making my own to reduce my intake of Omega-6, Most of the prepackaged dressings are soybean oil based and that has way way too much omega 6. Even the dressings that purport to be olive oil based still list soybean oil and most of the time before the olive oil which means that there’s just a token amount of olive oil used. What are others doing for their salad dressings?

Check this link to see the amounts of various fatty acids. Click the sort on the linoleic acid (w-6) column to see the omega 6 amounts. I’m trying to get more linolenic acid (w-3 aka Omega-3) in my diet to bring the two into better balance.

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(Ethan) #8

I make my own:

Extra virgin olive oil
Avocado oil
Rice vinegar
Pensey Italian spice blend
Pepper

(Susan) #9

@MisterSniff Same here, if I go somewhere that doesn’t have blue cheese (talking to you, Panera) I’ll go without dressing. Now I’m getting “brazen” enough in keto that I’m considering taking a small container of my own homemade blue cheese dressing from the recipe someone posted here - search Chart House dressing if memory serves. Getting older sometimes is not so fun, but one great benefit is not worrying about what other people think – or realising that most of the time they aren’t noticing what you do unless draw attention to yourself.

(Bacon for the Win) #10

I use the infused vinegars. Right now I have fig, peach, espresso, and one other I can’t recall. I use a TBSP of avocado oil and an TBSP of the vinegar in one of the very small mason jars. I think they might be 4 oz? Give it a shake just before using so it emulsifies. I also take them with me when I go out as I do not like the soybean oil based dressings either. One restaurant brings the whole bottle of oil and vinegar to the table instead of having them in a decent size decanter of some sort. Makes it hard to not drown the salad.

http://www.saratogaoliveoil.com/

(Brian) #11

Had a salad dressing at a little Italian place years ago that was unique, at least I’ve never had it anywhere else. It was a Greek salad.

I never quite figured out what it was made of but I suspected it was a base of tomato paste with some garlic and maybe some lemon and perhaps a few herbs and a little salt. Anyway, it’s quite different from most dressings but quite delicious.