Sheesh the world rebuffs any attempt to get healthy. I know I should eat more salad. I don’t like cream based dressings on salad(good on Chicken Wings but that’s not part of the healthy discussion).
So I try a couple times a week to eat a dinner of something like a salad with chicken breast on top. Most Vinaigrette has always seemed a bit sweeter then it needed to be, but for the last 6 months every full meal salad comes with Raspberry syrup. They call it Vinaigrette but it’s gotta be half sugar or more. And it’s freakin disgusting on salad. Today I actually resorted to wiping off individual tomatoes and hunks of chicken to be able to eat something.
Who is responsible for this so I can kick them in the face. :mad:
Ask for some oil and some vinegar and mix it yourself right there on the spot.
Adelle Davis, the original health food nut, says to toss your greens with about a tablespoon of oil, toss toss tossing until all the leaves have a faint sheen of oil, then sprinkle on some vinegar, salt/pepper, herbs, whatever, and toss some more.
I don’t eat too much salad, but when I do, it’s definitely dressing on the side, otherwise you get dressing that happens to have some greens and vegetables in it. I don’t understand how people eat salad with what looks like to be 1/4 to 1/2 cup of dressing on it.
Totally agree. Especially annoying when the fruity-syrupy crap is the only “vinaigrette” they have. Raspberry should be a side option, not the house dressing.
Then again, even the non-fruit version is likely to be loaded with corn syrup and thickeners and stuff, these days.
I hate that crap. If I wanted ice cream sauce on my salad, I’de ask for it. And raspberry vinaigrette is soooo 80s, like hair bands and Ronald Reagan.
However, usually a restaurant can give you some oil & vinegar or Italian. I normally ask for dressing on the side, and this saves a lot of heartache since you can send back the dressing without sending back the salad.
I’m the opposite. I need a full, thick creamy ranch on my salad, and I can’t stand vinaigrette. My salad enjoyment took a huge leap up one day when my salad place was out of vinaigrette, so they let me substitute a dressing of my choice. Ever since then, I always ask for my preferred dressing. They’re happy to accommodate. If you prefer plain oil and vinegar, just ask for it (on the side if you like). You may find, as I did, that you start looking forward to eating salad again.
Some places don’t give the option of oil’n’vinegar. And the ones that do it isn’t the same. I love a good vinaigrette it has mustard, or garlic or herbs or any one of hundreds of things that makes it better then just o& But the one thing it is not supposed to have is sugar.
My gf who was raised by French immigrants here in Chicago is the one who really showed me how easy and delicious real vinaigrette is. We haven’t bought salad dressing in 5 years other than the odd bottle of ranch to use as a dipping sauce for wings.
It really is, and if you use a shaker bottle you don’t even have to mess with a whisk to get a nice emulsion. Olive oil, red wine vinegar, minced fresh garlic, a bit of Dijon mustard and salt-- can’t go wrong.
If you get really frustrated, you can buy mini food service packages of oil and vinegar to take with you. [I regularly get packets of stuff for when I fly. Why the fuck the airlines food service people think diabetics actually want a bare naked unseasoned chicken breast with bare naked unflavored white rice and a salad with no dressing is totally beyond me. You can flavor chicken with herbs, and diabetics in general can have butter or margarine for rice or bread and a true nonsugared vinaigrette is perfectly cromulent dietarily … :dubious::rolleyes::mad:]
And let me add these cotton based wipes, they are not glorped up with the nasty assed aloe crap that makes my hands feel slimy after using the normal baby wipe.
I like a little bit of sweetness in my vinaigrette. A little.
Olive or rapeseed oil, depending on the greens.
A slightly sweetish apple or white wine vinegar.
Finely chopped scallions.
Some honey dijon mustard.
Ground black pepper.
Salt.