Forums: March 2010 Kickstart Forum Archive: Another Aha moment!
Created on: 03/08/10 04:34 PM Views: 656 Replies: 1
Mariberry Joined: 01/02/10 Posts: 297	Another Aha moment! Posted Monday, March 8, 2010 at 4:34 PM I'm not sure who (Essie?) mentioned she liked to use seasoned rice vinegar on her salads as a dressing. That got me to thinking. I've always made a dressing of balsamic vinegar with crushed garlic (lots!) and olive oil....but since it's the balsamic and garlic that I LOVE the taste of, maybe I could just cut out the middle man (olive oil) and use only the vinegar/garlic on my salad instead. I just tried it and it is YUM! Did not miss the oil one tiny bit at all! One small step in the right low/no fat direction! Woo hoo!! (now praying that no one bursts my bubble and tells me balsamic vinegar isn't a good idea....) All we are saying is "Give Peas a Chance"
	Quote | Send PM | Link | Top | Bottom
essie Joined: 02/26/10 Posts: 163	RE: Another Aha moment! Posted Monday, March 8, 2010 at 5:27 PM Yep, I skip the oil and just use flavored vinegars, and regular balsamic and sherry vins. Raspberry vinegar and plum vinegar are my current faves. I got some blueberry vinegar in Maine but have run out. You can make your own too, with a little pureed fruit or berries with a "softer" vinegar like rice wine or white wine vin. Herb infusions would be easy too, but I haven't done that... A wedge of lemon or orange in my salad box travels to work better than dressing. "Seasoned vinegar" usually means the sweetened stuff, for sushi. Some of that has HFCS. I tend to skip that. Another favorite ff salad dressing is SALSA. I realized I loved on the lettuce in a burrito or taco, DUH, so I'm just eating it on salads now too, especially if I have black beans or brown rice in them. I just learned this salad trick from someone on another board: she puts all her greens and veggies in a food processor and chops them really fine--like pico de gallo texture--and then adds a little dried fruit and some sunflower seeds. The finely chopped veggies are moist because more water is released and the dried fruit pops throughout--no dressing needed. I had this today for lunch and it was very good! The other day I added a whole orange to my processor, but I got more like a pesto consistency that time. Still ate it.
	Quote | Send PM | Link | Top | Bottom

New Topic Reply Subscription Options

Page: 1

There are 111 active user sessions right now.