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Wildfood.info • View topic - Lighter salad dressings

Lighter salad dressings

This is an area for the discussion of 5:2 recipes and the fast diet in general.

Lighter salad dressings

Postby StokeySue » May 1st, 2014, 12:59 pm

As summer comes along (not that you’d know it today, London is a washout. So much for May Day) I start thinking of salads

Salads in general and salads for 5:2 diet in particular. The :2 obviously being the problem


Last night I had a Thai style salad, dressed with lime juice, fish sauce, a little garlic, and garnished with sliced chillies, spring onions, and coriander. Very nice :chops: but not for every salad for the next 5 months!

I would be interested in ideas for homemade dressings, or for any bought ones worth eating. It would be good to have plan A and plan B.

I’ve looked around and so many recipes for lighter dressings make 300 ml and won’t keep for more than 24 hours or 48 at best. I either need to make less, or be able to keep it

Most bought diet dressings are :sprout: IMO but I am prepared to try any that are well-recommended
I am currently eating a mixed salad dressed with Carluccio’s Salsa di Mostarda, which is sold as a general condiment; it works well on root veg and tomatoes but not everything, at 21 kcal per 10 ml glug. Diabetics beware – virtually all those calories are sugar, it’s 51% w/v sugars.

I know I can use less of an ordinary dressing, but for 5:2 I find I want more dressing than I can “afford” if I use a nice oil in it.

Inspiration please!
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Re: Lighter salad dressings

Postby ianinfrance » May 1st, 2014, 4:06 pm

The book we use for :2 days uses straight balsamic in smallish quantities as a dressing on (eg) rocket.. Works pretty well.
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Re: Lighter salad dressings

Postby StokeySue » May 1st, 2014, 4:31 pm

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Re: Lighter salad dressings

Postby Riocaz » May 1st, 2014, 5:26 pm

mmm Thanks for the soy suggestion I might have that tonight. :)

I tend to use straight lemon juice, or balsamic for dressings, or maybe use a little touch of garlic purée to liven them up. But then I've never been much of a fan of dressings on salads.
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Re: Lighter salad dressings

Postby Seatallan » May 1st, 2014, 5:48 pm

Yes, I tend to use lemon juice a lot, and lime juice. I sometimes add just the tiniest splash of olive oil. I also do much as Sue does, and make a lot of 'oriental' (and oil-free) salad dressings.
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Re: Lighter salad dressings

Postby StokeySue » May 22nd, 2014, 1:05 pm

Revisiting

I am intrigued how many of you seem to use straight lime or lemon juice as a dressing, doesn't suit my palate at all

Balsamic is fine on some things (tomatoes, peppers, onions) but not everything, as far as I'm concerned

I clearly don't have a taste for really sharp salads

However, I was reading about Yuzu juice and it seems that a popular use is Yuzu dressing; it' easy enough - half Yuzu (or other citrus) juice, half soy - but in my case today, specifically half Tamari, half fresh lemon juice

The Tamari just mellows the citrus without being itself too strong

I think adding mustard or wasabi would also work

I may go mad and invest in some real Yuzu juice
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Re: Lighter salad dressings

Postby StokeySue » December 3rd, 2014, 3:39 pm

Thought I'd add to this

Real Yuzu is nice, but no great advance on lime at 1/10 the price

I have found a decent bought dressing! Righteous oil free Caper and Peppercorn, seen it in a lot of places



White balsamic condiment goes on most of the things regular aged balsamic doesn't work with, as well as all the things it does
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