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Old 05-21-2012, 06:10 PM   #1
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Sugar free homemade salad dressings with olive oil or coconut oil

Does anyone have any recipes for sugar free salad dressings made with olive oil or coconut oil? Even in the organic foodstores, most all the salad dressings are made with soybean oil or canola oil, yuk. Thanks.
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Old 05-21-2012, 07:13 PM   #2
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I just use half and half oil and vinegar and some crushed garlic and a spice blend like Ms Dash. to get fancy, use half wine vinegar and half balsamic vinegar, then add an equal amount of olive oil to total the vinegar, and a tiny squirt of brown mustard and a little salt and pepper and herb blend. you may need one drop of sweetener to cut the acidity. I use less oil per vinegar ratio of the traditional recipe of 3 parts oil to one part vinegar because I like the flavor and don't need the calories.
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Old 05-21-2012, 08:21 PM   #3
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Here are 2 links, I did not go throught them right now, just have them listed under salad dressings, hope this helps!:

http://www.lowcarbfriends.com/bbs/lo...dressings.html

http://www.lowcarbfriends.com/bbs/lo...l#post15519204
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Old 05-21-2012, 11:11 PM   #4
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This is my go-to House Vinaigrette that I use on everything from regular salads to kale salad. It's very versatile!
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Old 05-22-2012, 06:13 AM   #5
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Thanks all. I did notice that many of those salad dressings used Splenda. That's a no-no for me so am still looking for dressing recipes that use olive oil, coconut oil and erythritol or xylitol or no sugar sweetener at all.
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Old 05-22-2012, 01:16 PM   #6
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Um, mine does not have any sweet in it at all. It's in the Kale Salad recipe but I use it for most weekday salads.
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Old 05-22-2012, 04:50 PM   #7
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Just leave the sweetener out then. Especially if you're using balsamic vinegar as it has it's own sweetness naturally.
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Old 05-22-2012, 05:11 PM   #8
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My go-to is 2/3 cup EVOO, 1/3 cup vinegar (and I like to mix mine - a little each balsamic, red wine, and sherry vinegars), 1 teaspoon Dijon mustard, 1 tablespoon crushed dried basil, 1/2 teaspoon garlic powder, freshly ground pepper and salt to taste. Shake well and let stand at least a couple hours for the flavors to develop. If your kitchen stays under 70* you can keep this at room temp for a couple days; otherwise I store it in the fridge and take it out about 30 minutes before I want to use it so the olive oil reliquefies.
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Old 05-22-2012, 05:31 PM   #9
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Quote:
Originally Posted by pooticus View Post
Um, mine does not have any sweet in it at all. It's in the Kale Salad recipe but I use it for most weekday salads.
Just made it today, YUM, thanks Pooticus! I had it saved but just never made it so today was the day. Yup, no sweeteners.
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Old 05-22-2012, 05:35 PM   #10
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Originally Posted by Charski View Post
otherwise I store it in the fridge and take it out about 30 minutes before I want to use it so the olive oil reliquefies.
I always forget to do that and want it now now now now when that salad is staring at me and tummy says feed me. So I pop it in the microwave on defrost for about 30 seconds and lunch is served!

Last edited by Tilly; 05-22-2012 at 06:30 PM..
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