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Thread: Salad Dressing

  1. #1
    4 Star Lounger pccoyle's Avatar
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    Salad Dressing

    An easy but tasty dressing that is scalable, the recipe here is for say a two person salad. Just double the ingredients for four etc.
    ! tablespoon light olive oil, 2 tablespoons honey cider vinegar (i put a sprig of rosemary in the bottle to give an added flavour). quarter to half (depending on taste) of powdered mustard (or whole grain), half the mustard qty of brown sugar. Small crushed clove of garlic, grind of black pepper to taste. Put in lidded container, shake ingredients to mix well, and then let stand in the refrigerator for at least 30 minutes.
    Pour over salad and enjoy <img src=/S/chef.gif border=0 alt=chef width=19 height=22> <img src=/S/flags/NewZealand.gif border=0 alt=NewZealand width=30 height=18>
    Paul Coyle
    Approach love and cooking with reckless abandon

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    Super Moderator jscher2000's Avatar
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    Re: Salad Dressing

    Paul, I wonder why you choose "light" olive oil? According to the olive oil encyclopedia entry at the Food Network site,
    <hr>The new light olive oil contains the same amount of beneficial monounsaturated fat as regular olive oil...and it also has exactly the same number of calories. What the term "light" refers to is that--because of an extremely fine filtration process--this olive oil is lighter in both color and fragrance, and has little of the classic olive-oil flavor.<hr>
    Seems you might as well use canola oil and save a little bit of money. The fat profiles of the two are pretty similar (per tablespoon):

    <UL><table border=0 cellpadding=3><td> </td><td align=right>Olive Oil</td><td align=right>Canola Oil</td><td>Saturated fat (g)</td><td align=right>1.823</td><td align=right>0.994</td><td>Monounsaturated fat (g)</td><td align=right>9.950</td><td align=right>8.246</td><td>Polyunsaturated fat (g)</td><td align=right>1.134</td><td align=right>4.144</td></table>[/list](Source: USDA Nutrient Database).

    I'll admit I'm partial to simpler combinations of extra virgin olive oil with garlic and vinegar...

  3. #3
    4 Star Lounger pccoyle's Avatar
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    Re: Salad Dressing

    I use the "light" oil as I find some people do not like the taste of the "normal" oil, but the flavour of the light is superior to canola.
    So my preferences are due to flavours, not the oil profiles. I found your your references and fat analysis interesting, and have printed these out. How on earth did you find these so quickly <img src=/S/cheers.gif border=0 alt=cheers width=30 height=16>
    Paul Coyle
    Approach love and cooking with reckless abandon

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    Super Moderator jscher2000's Avatar
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    Re: Salad Dressing

    Well... I used to be obsessed with food composition; I followed the Zone diet. It worked wonders, but then I changed jobs and eating became harder to plan. Then I broke down completely following the all-you-can-eat-Indian-buffet-twice-a-week diet. Now I have quite a wide variety of different sizes of pants. But I digress... the USDA nutrition site covers almost everything you could want to eat, as well as some stuff you wouldn't.

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    4 Star Lounger pccoyle's Avatar
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    Re: Salad Dressing

    N <img src=/S/chef.gif border=0 alt=chef width=19 height=22> o wonder you can get the info quickly <img src=/S/clapping.gif border=0 alt=clapping width=19 height=23>
    Must make some time to explore this site <img src=/S/chef.gif border=0 alt=chef width=19 height=22> <img src=/S/cheers.gif border=0 alt=cheers width=30 height=16> <img src=/S/flags/NewZealand.gif border=0 alt=NewZealand width=30 height=18>
    Paul Coyle
    Approach love and cooking with reckless abandon

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