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.