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Lynnie

SoWal Insider

This is the one I have used for years and everyone loves it.  I used to use balsamic, but when I discovered the loads of sugar, I stopped using it and went back to red wine vinegar, not using too much.
 
Olive oil (1/4 c.), a tad of red wine vinegar (to taste, maybe a tablespoon), a little water (maybe a tablespoon), squeeze of lemon, lots of freshly cracked pepper and some half & half (about an 1/8 c.), which helps it bind.
 
In the salad bowl, which is never washed, just wiped out, I start with olive oil and pepper, garlic, then all the accoutrements....always some kind of nut and berry with the usual: oinion, avocado, sweet peppers, goat cheese, etc.....whatever you prefer.  Just before supper, add the lettuce/leaves, etc and then just sprinkle dressing on.  I don't like it swimming.  Toss and add feta on top.
 
Salad in a bag is for man types!

This is the one I have used for years and everyone loves it. I used to use balsamic, but when I discovered the loads of sugar, I stopped using it and went back to red wine vinegar, not using too much. 
 
Olive oil (1/4 c.), a tad of red wine vinegar (to taste, maybe a tablespoon), a little water (maybe a tablespoon), squeeze of lemon, lots of freshly cracked pepper and some half &amp; half (about an 1/8 c.), which helps it bind. 
 
In the salad bowl, which is never washed, just wiped out, I start with olive oil and pepper, garlic, then all the accoutrements....always some kind of nut and berry with the usual: oinion, avocado, sweet peppers, goat cheese, etc.....whatever you prefer. Just before supper, add the lettuce/leaves, etc and then just sprinkle dressing on. I don&#039;t like it swimming. Toss and add feta on top. 
 
Salad in a bag is for man types!

Susan Horn

Beach Fanatic

Olive oil, garlic through the press, fresh lemon juice and some grated rind, good sea salt, fresh pepper, pinch cayennne and a little dijon or dry mustard to bind.  If you want it a little bit thicker, try adding a little bit of ground flaxseed or psyllium fiber.  These help to keep it emulsified longer.  
 
For variety, add half a teaspoon or more of your favorite dried herb -- oregano, basil, tarragon, dill; or use lime juice and rind and add ground cumin and fresh cilantro.  To make it colorful and add a little umph, use a little smoked paprika; regular paprika if you just want the color.

Olive oil, garlic through the press, fresh lemon juice and some grated rind, good sea salt, fresh pepper, pinch cayennne and a little dijon or dry mustard to bind. If you want it a little bit thicker, try adding a little bit of ground flaxseed or psyllium fiber. These help to keep it emulsified longer. 
 
For variety, add half a teaspoon or more of your favorite dried herb -- oregano, basil, tarragon, dill; or use lime juice and rind and add ground cumin and fresh cilantro. To make it colorful and add a little umph, use a little smoked paprika; regular paprika if you just want the color.

KISH7374

[quote="Lynnie, post: 650690"]This is the one I have used for years and everyone loves it.  I used to use balsamic, but when I discovered the loads of sugar, I stopped using it and went back to red wine vinegar, not using too much.
 
Olive oil (1/4 c.), a tad of red wine vinegar (to taste, maybe a tablespoon), a little water (maybe a tablespoon), squeeze of lemon, lots of freshly cracked pepper and some half & half (about an 1/8 c.), which helps it bind.
 
In the salad bowl, which is never washed, just wiped out, I start with olive oil and pepper, garlic, then all the accoutrements....always some kind of nut and berry with the usual: oinion, avocado, sweet peppers, goat cheese, etc.....whatever you prefer.  Just before supper, add the lettuce/leaves, etc and then just sprinkle dressing on.  I don't like it swimming.  Toss and add feta on top.
 
Salad in a bag is for man types![/quote]
And what is the matter with Man types???:idontno::idontno::idontno::confused::confused:

<blockquote class="xfBb-quote" data-name="Lynnie">This is the one I have used for years and everyone loves it. I used to use balsamic, but when I discovered the loads of sugar, I stopped using it and went back to red wine vinegar, not using too much. 
 
Olive oil (1/4 c.), a tad of red wine vinegar (to taste, maybe a tablespoon), a little water (maybe a tablespoon), squeeze of lemon, lots of freshly cracked pepper and some half &amp; half (about an 1/8 c.), which helps it bind. 
 
In the salad bowl, which is never washed, just wiped out, I start with olive oil and pepper, garlic, then all the accoutrements....always some kind of nut and berry with the usual: oinion, avocado, sweet peppers, goat cheese, etc.....whatever you prefer. Just before supper, add the lettuce/leaves, etc and then just sprinkle dressing on. I don&#039;t like it swimming. Toss and add feta on top. 
 
Salad in a bag is for man types!</blockquote>And what is the matter with Man types???:idontno::idontno::idontno::confused::confused:

TableFiveChef

Beach Lover

Olive Oil, Spritz of Lemon, Sea salt & Fresh cracked pepper are all you need for a green salad. Bottled Dressings are processed and expensive.  Eat naturally.

Olive Oil, Spritz of Lemon, Sea salt &amp; Fresh cracked pepper are all you need for a green salad. Bottled Dressings are processed and expensive.  Eat naturally.

scooterbug44

SoWal Expert

I like a drizzle of honey on some salads. 

Otherwise I usually do a couple splashes of balsamic/olive oil/pepper.

I like a drizzle of honey on some salads. 
 
Otherwise I usually do a couple splashes of balsamic/olive oil/pepper.

BrownEyedGull

This is my favorite:

1/2 cup Canola Oil
1/4 cup Rice Wine Vinegar
1 Tbls Balsamic Vinegar
2 Tbls Sugar

I know you said less sugar - you could probably only use half.

I love it & always get tons of compliments on this dressing when I serve it.

Usually, the salad consists of:
Romaine & Boston
Craisins
Apples
Pears
Feta
Pecans, sauteed in olive oil, salt, pepper, red pepper, a little sugar

As a meal, I would add grilled chicken.

This is my favorite: 
 
1/2 cup Canola Oil 
1/4 cup Rice Wine Vinegar 
1 Tbls Balsamic Vinegar 
2 Tbls Sugar 
 
I know you said less sugar - you could probably only use half. 
 
I love it &amp; always get tons of compliments on this dressing when I serve it. 
 
Usually, the salad consists of: 
Romaine &amp; Boston 
Craisins 
Apples 
Pears 
Feta 
Pecans, sauteed in olive oil, salt, pepper, red pepper, a little sugar 
 
As a meal, I would add grilled chicken.

[quote="BrownEyedGull, post: 650875"]This is my favorite:

1/2 cup Canola Oil
1/4 cup Rice Wine Vinegar
1 Tbls Balsamic Vinegar
2 Tbls Sugar

I know you said less sugar - you could probably only use half.

I love it & always get tons of compliments on this dressing when I serve it.

Usually, the salad consists of:
Romaine & Boston
Craisins
Apples
Pears
Feta
Pecans, sauteed in olive oil, salt, pepper, red pepper, a little sugar

As a meal, I would add grilled chicken.[/quote]

I make this salad all the time!! Minus the apples and sometimes more than not, I use blue cheese, but the rest is the same. 

I thank all of y'all. I'll try these. Have to wait on the sugar since I gave it up for a while.

<blockquote class="xfBb-quote" data-name="BrownEyedGull">This is my favorite: 
 
1/2 cup Canola Oil 
1/4 cup Rice Wine Vinegar 
1 Tbls Balsamic Vinegar 
2 Tbls Sugar 
 
I know you said less sugar - you could probably only use half. 
 
I love it &amp; always get tons of compliments on this dressing when I serve it. 
 
Usually, the salad consists of: 
Romaine &amp; Boston 
Craisins 
Apples 
Pears 
Feta 
Pecans, sauteed in olive oil, salt, pepper, red pepper, a little sugar 
 
As a meal, I would add grilled chicken.</blockquote> 
I make this salad all the time!! Minus the apples and sometimes more than not, I use blue cheese, but the rest is the same. 
 
I thank all of y&#039;all. I&#039;ll try these. Have to wait on the sugar since I gave it up for a while.

pattymcbob

[b]One More Salad Dressing[/b]

[quote="DD, post: 650884"]I make this salad all the time!! Minus the apples and sometimes more than not, I use blue cheese, but the rest is the same. 
 
I thank all of y'all. I'll try these. Have to wait on the sugar since I gave it up for a while.[/quote]
 I replaced balsamic with red wine vinegar (Heinz is actually very good).  Many days I just sprinkle on olive oil & red wine vinegar. Try that if the lemon one doesn't suit. You're so right to avoid sugar!

One More Salad Dressing 
 
<blockquote class="xfBb-quote" data-name="DD">I make this salad all the time!! Minus the apples and sometimes more than not, I use blue cheese, but the rest is the same. 
 
I thank all of y&#039;all. I&#039;ll try these. Have to wait on the sugar since I gave it up for a while.</blockquote> I replaced balsamic with red wine vinegar (Heinz is actually very good). Many days I just sprinkle on olive oil &amp; red wine vinegar. Try that if the lemon one doesn&#039;t suit. You&#039;re so right to avoid sugar!

So glad to see others not putting sugar on their salads.  I don't get why so many restaurant dressings and bottled dressings are all about sweetness.

So glad to see others not putting sugar on their salads.  I don&#039;t get why so many restaurant dressings and bottled dressings are all about sweetness.

Don't get me wrong, I love a little sweet in my dressing, but I'm thinking I need to switch to honey, like sb said.

Don&#039;t get me wrong, I love a little sweet in my dressing, but I&#039;m thinking I need to switch to honey, like sb said.

steele mama

I have a great recipe at home and we are using it for Jancy's wedding. I'll send it to you. We tested it Sunday as a test run and it is awesome.

I have a great recipe at home and we are using it for Jancy&#039;s wedding. I&#039;ll send it to you. We tested it Sunday as a test run and it is awesome.

Teresa

SoWal Guide

[quote="DD, post: 650983"]Don't get me wrong, I love a little sweet in my dressing, but I'm thinking I need to switch to honey, like sb said.[/quote]

I love to make your basic italian dressing such as olive oil, balsamic, a crushed garlic clove, salt and pepper - and a dash of sugar. maybe a tsp of dry mustard or dijon.  when you toss the basic green salad with tomato and zuchinni and not much else, add chopped/toasted pine nuts and parmesan slivers.  

I'm telling you though - Good Seasons Zesty Italian Dressing in the package is hard to beat, using olive oil and white wine vinegar, and a pinch of sugar.

My personal fave that I usually make:
start with base of 1-2 crushed garlic cloves
mash in a few pinches of sea salt
I usually end up putting these in a small processor to blend well..  then add:
white wine vinegar or white wine balsamic vinegar
olive oil
honey OR honey mustard OR sugar OR maple syrup - something to balance the sea salt.
blend well in little processor.

there is something about the garlic/seasalt base that is delicious and you can do a new twist to it every time.

<blockquote class="xfBb-quote" data-name="DD">Don&#039;t get me wrong, I love a little sweet in my dressing, but I&#039;m thinking I need to switch to honey, like sb said.</blockquote> 
I love to make your basic italian dressing such as olive oil, balsamic, a crushed garlic clove, salt and pepper - and a dash of sugar. maybe a tsp of dry mustard or dijon. when you toss the basic green salad with tomato and zuchinni and not much else, add chopped/toasted pine nuts and parmesan slivers. 
 
I&#039;m telling you though - Good Seasons Zesty Italian Dressing in the package is hard to beat, using olive oil and white wine vinegar, and a pinch of sugar. 
 
My personal fave that I usually make: 
start with base of 1-2 crushed garlic cloves 
mash in a few pinches of sea salt 
I usually end up putting these in a small processor to blend well.. then add: 
white wine vinegar or white wine balsamic vinegar 
olive oil 
honey OR honey mustard OR sugar OR maple syrup - something to balance the sea salt. 
blend well in little processor. 
 
there is something about the garlic/seasalt base that is delicious and you can do a new twist to it every time.

which I just was in another thread, any suggestions for some really good salad dressing? Bottled or home made? I have a balsamic vinaigrette that I make, but need a change from time to time. I want something with no sugar and relatively healthy. I've looked at most of the low fat versions at the store, but they are loaded with sugar. Help. :wave:

which I just was in another thread, any suggestions for some really good salad dressing? Bottled or home made? I have a balsamic vinaigrette that I make, but need a change from time to time. I want something with no sugar and relatively healthy. I&#039;ve looked at most of the low fat versions at the store, but they are loaded with sugar. Help. :wave:

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