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Alternatives to Vinegar

Alternatives to Vinegar

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Published by xango2001
Natural Health
Natural Health

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Published by: xango2001 on Jun 12, 2013
Copyright:Attribution Non-commercial


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Here's a good question about salad dressings


I am wondering about salad dressings. I love salads but I am struggling at making homemade salad dressings. It might be because i'm not a big vinegar fan. For some reason I don't like the taste. What do you suggest for a healthier alternative to vinegar salad dressings?
This subject is near and dear to our hearts. We don't like salad dressings with too much vinegar either; if you use a harsh vinegar or too much of it, it can really mask the fresh taste of the greens. Which is the whole point of a salad anyway. But, as you implied, simple homemade dressings of vinegar and oil are much healthier than rich creamy dressings or something out of a bottle. So what can you make at home that is still healthy, but with a taste you like? Here are a few ideas for making a homemade salad dressing that you may enjoy more. • Remember proportions: The classic proportion of oil to vinegar is 3:1. If you use 1/2 cup of oil, for instance, you should use just about 2 1/2 tablespoons of vinegar. That's not very much, and some chefs and authors (Julia Child among them) still feel that this makes a much too vinegary dressing. You may not just dislike vinegar; you may be using way too much. • Use high-quality ingredients: A little dressing goes a long way; we usually don't like to drench our salads - just give them a light sprinkle. So we splurge on more expensive ingredients that last for a long time. High-quality balsamic vinegar can really make a difference, as can fancy infused vinegars. You can also find inexpensive fruity vinegars at places like Trader Joe's. • Try more robust oils and lighter vinegar: Sometimes a vinegar is overpowering because the oil is bland. We love using roasted nut oils (like thiswalnut oil) to provide body and flavor in a vinaigrette. And if you have a really good bottle of olive oil stashed away, this is the time to use it. Also, try a lighter vinegar. We like using rice vinegar in salads; just a few dashes gives that fresh acidic quality, but very little taste. • Use alternate acidic ingredients: This is perhaps the simplest answer to your question. You don't have to use vinegar at all! Try any number of sweet, slightly acidic liquids: wine, orange juice, lemon juice, lime juice, grapefruit juice, port, sherry, even Champagne. Experiment with these and see if you can find a ratio and a taste that you enjoy more than the classic oil and vinegar formula. Here are a few recipes that use alternative liquids:

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