So I have a slightly small obsession with salad dressing. Store bought, make my own, I pretty much love salad dressing. I’m about to unveil the ridiculous number of dressings I currently have housed in my fridge door. When on South Beach a year or more ago, I happened upon these delights:
Galeo’s – Their slogan is “One taste and you’re hooked for life” – yep…I pretty much cry when the Nugget is out of stock. Oh my god how I love me some low-fat miso…What? You don’t get all hot and bothered over salad dressing?
Miso Sesame is my favorite. With only 22 Calories per tablespoon, 2 grams of fat, 0.5 grams of carbs and the shocking low 35mg of sodium…it’s MONEY! Totally worth ordering online if you don’t have some overpriced/stuffy market nearby.
Mr. Trader Joe’s Champagne Pear Vinagrette also worked its way into the photo – it’s a sweet pear and gorgonzola dressing – shelf life isn’t too long, so I only buy it on occasion…when I have tasty pears on hand. I like a variety…I want to be able to have a different dressing daily if possible. I pretty much eat a salad for lunch on most days.
Next up…Girard’s – I’ve been in love with their Light Champagne since forever. My Mom used to use the full fat version and I found the light version and it was a perfect substitute, still fabulous taste and fewer calories and fat.
To my surprise….I found 3 additional flavors at the grocery store this past weekend. Apple Poppyseed, Light Raspberry (Love their full fat Raspberry and this one is another perfect substitution) and Peach Mimosa. I got home from the store, whipped out my container of spring mix and started taste testing. I loved both the Apple Poppyseed and the Peach Mimosa…gotta find the right salad fixings for those puppies. Any ideas or perfect combos you can think of? I’ve already used the Light Raspberry on a spring mix, goat cheese, walnut and fresh raspberry salad – Yum!
In the homemade dept. I got a really cool Bonjour salad dressing container/mixer for Christmas from a girlfriend. She also got me the Salad Dressing 101 book and I’ve been mixing up a storm ever since. I often make the following simple dressing:
Maple Mustard Dressing
1/2 Cup Olive Oil
3 Tablespoons Dijon Mustard
3 Tablespoons Apple Cider Vinegar
2 Tablespoons Maple Syrup – use the good stuff!
1 1/2 Teaspoon Salt
I usually cut down on the Dijon a bit…but overall, it’s great when I’m feeling that I need a change from my other 27 bottles.
The crazy thing…Dan pretty much only likes Thousand Island dressing…
Nothing beats a lunch time salad by the pool with my latest catalog…love me some home decor catalogs. Today’s salad consisted of mixed greens, radishes, tomatoes, asparagus, green onion, feta and pecans…I used the balsamic from my handy-dandy Bonjour container. I teamed that with a Thomas’s Everything Bagel Thin with Laughing Cow Light Cheese. Mah belly is happy.
Now it’s back to work for me.