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Thread: Full fat salad dressing w/out Sugar: What are your favorites?

  1. #1
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    Full fat salad dressing w/out Sugar: What are your favorites?

    I must have looked for 45 minutes at just salad dressing labels today. Every full fat dressing I like has sugar in it (figures). Thousand Island, French, poppyseed, etc.. Can't find any without sugar.

    I did find some blue cheese without sugar but I havne't cleared cheese yet.

    What are your favorites?

    TIA,
    Wanderer

  2. #2
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    I make my own since all the store bought ones have ingredients I don't like to eat (soy, canola, sugar, chemicals, etc). I usually make blue cheese dressing since that's my favorite, but sometimes I make ranch if I don't have any cheese on hand. Parmesan peppercorn is good, too. Occasionally I make a vinaigrette, but it isn't my favorite.

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    Thanks! do you have a recipe to make your own to share by chance?

    I did get a great tip on Maries Ceasar and Ranch. Anyone else find a store bought dressing that is decent?

    Wanderer

  4. #4
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    C Black Pepper
    1 1/2 C Parsley Flakes
    C Garlic Salt
    2 T Kosher Salt
    C Granulated Garlic
    3/4 C Granulated Onion
    2 T Dill Weed

    Procedure:

    1. Combine all ingredients, store in an airtight container. Makes about 3 cups of dry mix
    2. To Make Dressing, whisk together 2 T of ranch mix with 2 Cups each of mayonnaise, buttermilk, and sour cream, & 1 T Lemon Juice.
    3. Refrigerate for 2 hours. Makes 1 Quarts

    I started making this about a year ago. My granddaughter has an allergic reaction to commercially prepared Ranch Dressing. Anywhere it touches her skin she gets a red spot. Apparently it happens to a lot of kids because when I Googled it, there were plenty of people talking about it on the internet.

    She loves ranch dressing and it is really the only condiment she eats. No ketchup, mayonnaise, mustard, etc. Her and my grandson both. He won't even eat ranch, lol. Those two are something else. They don't even drink sodas.

    Anyway, I felt bad telling her she couldn't have it anymore. She's not allergic to dairy or eggs, so I figured it had to be some preservative in the Store bought to make it shelf stable. I found this mix online and have been making it for her ever since with no trouble.

    I will say, that you need to take notice of the expiration date on the buttermilk because that is your expiration date for the ranch. I have had it go longer with no problems, but you need to be aware if you are the type of person that throws things out on the first day of expiration.

    For the mayonnaise, I use dukes.

    Buttermilk and sour cream is store brand.

    It doesn't have sugar, so I figure it is P3 compliant and better for you than store bought. In reality, should any of us be eating milk and eggs that have so many preservatives that they can sit on a shelf for 6 months? I don't think so.

    Good luck and I hope you like it,
    Scott



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  5. #5
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    Easy Ranch Dressing
    1 cup mayo
    1/2 cup sour cream
    1/2 tsp each dried parsley, chives and dill weed
    1/4 tsp each onion and garlic powder
    salt & pepper to taste
    thin with buttermilk or milk to desired consistency
    tastes best after being refrigerated for a few hours for the flavors to blend


    My Sister's Blue Cheese Dressing
    1 clove garlic, minced
    pinch of dry mustard
    1/4 tsp each black pepper and onion salt
    1 T + 1 tsp red wine vinegar
    1/3 tsp Worcestershire sauce
    a few dashes Tabasco
    1/3 cup sour cream
    1 cup mayo
    1 1/2 oz buttermilk
    3 oz crumbled blue cheese
    Mix everything together and refrigerate for a few hours for the flavors to blend.
    Usually when I make the blue cheese dressing, I'm lazy. Instead of actually measuring and following this wonderful recipe, I just mix a few dollops of mayo and sour cream, stir in a few pinches salt, pepper, onion & garlic powder, stir in some blue cheese, then thin it with a few dashes red wine vinegar and maybe a little homemade yogurt or kefir (I rarely have buttermilk on hand). I love the recipe, but sometimes it seems like a hassle to actually follow it precisely.


    Sally Fallon's Basic Dressing
    1 tsp Dijon-type mustard, smooth or grainy
    2 T + 1 tsp wine vinegar
    1/2 cup extra virgin olive oil
    1 T expeller pressed flax oil
    In a small bowl, mix mustard and vinegar together. Add the olive oil in a thin stream, stirring constantly with a fork until oil is well mixed and emulsified. Add flax oil. To make herb dressing, add finely chopped fresh herbs such as parsley, tarragon, thyme, basil or oregano. For garlic dressing, add 1 clove pressed garlic. For balsamic dressing, use balsamic instead of red wine vinegar. For a creamy dressing, add 1/4 cup creme fraiche to either the basic dressing or the herb dressing.
    I've made this basic dressing in both a blender and a food processor, drizzling in the oil so I don't have to stir it by hand.

    I make my own mayo in the food processor, but you can find sugar free ones in the store (Duke's, Delouis Fils).

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