Do you eat only healthy salad dressings? (restaurant, vinegar, recipes)
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I DID make a dressing Saturday, blue cheese. It's FABULOUS!! I've resigned myself to finishing the bottle of Ken's I have in the fridge here at work though. VERY disappointing today to not have my home made blue cheese!
I made blue cheese on Saturday. It was delicious. But by Monday it was terribly runny. I put the remaining blue cheese in it and shook it up, and it got a little thicker, but not like it was when I first made it. I don't know what happened! When I made it, I used a couple of tablespoons of milk to thin it so it would pour, like the recipe said, and it was very thick on Saturday when I first tried it, but it separated and then got runny. I wonder what happened....
I like Hidden Valley and Newman's too. Fave's being Ranch, mostly, but have also enjoyed some tangy-ness brought on by the French dressing. Blue cheese dressing is also pretty good but don't do much of that like I used to. Like the olive oil and vinegar, balsamic vinaigrette versions w/ raspberry or lemon or lime. Most recent, tried (and really, REALLY) like this one: Green field's ( Lime Vinaigrette)? Green -something-. Thought it said Greenfield's, but now, not so sure.
Only wish that they put one of those plastic caps with a small hole in it for pouring. Every time I tip, too much comes out at once. More than I intended.
I made blue cheese on Saturday. It was delicious. But by Monday it was terribly runny. I put the remaining blue cheese in it and shook it up, and it got a little thicker, but not like it was when I first made it. I don't know what happened! When I made it, I used a couple of tablespoons of milk to thin it so it would pour, like the recipe said, and it was very thick on Saturday when I first tried it, but it separated and then got runny. I wonder what happened....
Personally, I would have added a bit of mayonnaise to the dressing to thicken it up.
I've been on a Ken's Honey Mustard kick lately. I only use a very small amount and mix it with water to get more out of it. Yes, that makes it runny, but I like it for the flavor not necessarily the consistency.
Lately been doing vinegar and olive oil. Have been wanting to try and make an avocado dressing, but haven't found a decent recipe yet. I miss my creamy dressings, but most of them have milk of some sort and I am allergic to dairy.
I make my own! I am not really into creamy ones (you can make your own with yogurt, buttermilk or mayo).
I do like tahini in my dressings!
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
bring it on.
But by Monday it was terribly runny. I put the remaining blue cheese in it and shook it up, and it got a little thicker, but not like it was when I first made it. I don't know what happened! When I made it, I used a couple of tablespoons of milk to thin it so it would pour, like the recipe said, and it was very thick on Saturday when I first tried it, but it separated and then got runny. I wonder what happened....
