I've read that coconut oil can be used for salad dressing but it seems too thick to me. What do you all use? Alternatives to consider are avocado oil, olive oil, and red palm oil (haven't tasted it yet). Maybe I can mix these with coconut oil to make something that's runnier? I'm following the PHD.
i usually make my own dressing, which usually consists of EVOO, balsamic vinegar, dijon mustard, and sometimes a bit of garlic.
salsa and/or guacamole also works as an excellent salad dressing!
I use...wait for it...WARM BACON GREASE. I have tasted it and now i cannot go back. Best on spinach or a salad that tastes good wilted.
My dressing of choice is 1 part macadamia nut oil to 2 parts apple cider vinegar (the raw unfiltered kind). EVOO is good too, but I've been persuaded to go the mac nut route (and pay for the privilege) for its supposedly better fatty acid profile:
Macadamia oil owes its stability mostly to its extremely low omega-6 fatty acid content (the lowest of all traditional cooking oils, next to coconut oil), high monounsaturated fatty acid content (it runs over 80% MUFA, mostly oleic acid, which is higher than olive oil’s content), and a decent portion of saturated fat (around 16%, which is pretty good for a nut oil). Omega-6 linoleic acid is the most unstable, so having almost none of it makes macadamia oil superior to most.
Talking of oils - specifically EVOO - there was an interesting piece in today's Guardian on the possibility that an awful lot of what we think is pure EVOO is fraudulently contaminated with other oils such as soyabean, canola and sunflower. http://goo.gl/NL4QK
And my choice of salad dressing oil would be EVOO, lime juice and a splash of cider vinegar.
Although BaconHealsChic's suggestion sounds damn good. :)
I use apple cider vinegar, stevia, and spices. You can spice this mixture a number of different ways. Cumin and chili powder for a Southwestern flair, ginger and maybe a dash of sesame oil for an asian flair, italian spice mix for an Italian flair, etc. etc.
Experiment with different vinegars, and the combinations are endless. I am on a low-fat,low-carb diet at the moment (PSMF and not here to be lectured about my diet, by the way), but if I were to choose oil, I would go with the Extra Light Olive Oil or Extra Virgin Olive oil based on what kind of flavor I was going for.
Coconut oil would work, but I think you'd have to heat it up somewhat, which would be great for a wilted salad.
I like Beth's idea about Macadamia nut oil, as well. I can only imagine how much it costs. Gold oil would probably be cheaper. ;)
I make all my dressings and depending on the greens you can get away with manipulating the fat. For spinach and heartier greens, such as kale, warm up your coconut oil/marrow butter/bacon fat/or whatever else as those greens can handle the warmth - definitely the heartier ones better than spinach but a warm spinach salad is mighty tasty. You can keep it simple with salt/pepper and whatever acid you like or enhance with some chopped shallot/garlic/scallion/fresh herbs. For lighter greens such as arugula for myself I like avocado or mac nut oil. I keep a bottle of extra virgin around but I don't really ever use it. I don't measure anything - just eyeball and taste until it's where I want it.
Hands down my favourite dressing is lemon, salt/pepper, shallot, mac or avocado oil.
Salad dressing. 4 Answers
Salad Dressings 12 Answers
Salad dressing? 17 Answers
How can I make myself like raw salads? 10 Answers