Years ago, I got it into my head that commercial salad dressings were disgusting. They tasted awful, and I just refused to eat them. I happily ate my salads plain. By the way, my eating plan during that time was to eat 2-4 pounds of fruit and vegetables per day, no wheat, and no dairy. I lost at least 50 pounds, and had the world’s clearest skin.
But once I started eating more normally, I gained most of it back [who am I kidding? I gained it all back and more!].
But back to the salad dressings. Have you looked at the labels recently? The first ingredient is sugar. The second one is fat. And they taste SO bad. What’s a person to do?
Well, the simplest is to buy a bottle of oil-and vinegar based dressing [I like Caesar], and pour off just about all of the oil. Instant low fat dressing!
Or we can make our own. Buttermilk and plain yogurt are good substitutes for mayonnaise and sour cream. Low fat or fat-free mayonnaise are also possibilities. Using tomato juice as a base can work. Good quality oils can help as well, because a little goes a long way in terms of flavor. And, of course, use lots of good seasoning.
The fresh summer veggies taste wonderful all by themselves, but a wee bit of good olive oil, red wine vinegar, with a sprinkle of salt and fresh pepper add a delightful contrast to these beautiful salads. And the gorgeous reds, greens, yellows, and other colors aren’t hidden by those weird, thick, unnatural-looking dressings. Wish summer could last forever!