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Here’s an easy idea to perk up salads: warm the vinaigrette salad dressing. Warm salad dressing works any time of year. Just microwave the dressing for 5 to 10 seconds or so (test to see what works best with your microwave—you want warm, not hot). Then add the warm dressing to the salad and toss…
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Many people use olive oil and canola oil as healthy fats. But is your healthy oil expeller pressed (good) or chemically extracted (not as good)? Expeller pressed oils (also known as cold pressed oils) are those that have been extracted from fruits (avocados, olives, etc.), nuts, seeds and grains by expeller pressing. A completely natural…
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One of the biggest misconceptions in making food choices is that all dietary fat is bad for you. There are two types of fat. Saturated fat is bad for you; but unsaturated fat is good for you. Knowing your fats—what are healthy fats—makes food choice easy. UNSATURATED FATS: GOOD Essential Fat Essential fats such as…
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Dijon mustard atop mustard seeds. Photo by Saidi Granados | THE NIBBLE. You may have seen mustard listed as an ingredient in vinagrette. It adds delicious flavor, but it also serves as an emulsifier, so the dressing doesn’t break back into separate oil and vinegar layers. You can use prepared Dijon mustard, or–if you…
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Make creamy salad dressing by adding a bit of cream to basic vinaigrette. Photo courtesy Wisconsin Milk Marketing Board. We’re always surprised that so many folks who cook their meals buy bottled dressing for the salad. Bottled dressing is expensive, and it’s so easy to make your own. When we ask people why they just…
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