Vinegar and oil
Weight: 155 b
Transgressions: 1 Metamucil fiber wafer
Vinaigrette (Olive Oil & Vinegar Salad Dressing)
Ingredients: 1/3 cup extra virgin olive oil, 2 tbsp red wine vinegar, 2 tbsp parsley (fresh, chopped), 1/2 tsp salt, 1/4 tsp pepper (freshly ground), 1/2 tsp Dijon mustard, 1/4 tsp paprika, juice of 1/2 lemon, 1 garlic clove (minced)
In a bowl, combine all ingredients and whisk together. Alternatively, you can put all ingredients in a jar with a lid and shake vigorously. This tastes even better if you let it sit for several hours before using as a salad dressing or drizzling over fresh or cooked vegetables. Refrigerate any remaining. Servings per batch: 6. Serving size: 1 tbsp. Digestible carbs per tbsp: 1 g.
With the size of the salads I’m eating these days, I’d use 2 tbsp.
This recipe was in The Advanced Mediterranean Diet. Find many more vinaigrette recipes at Allrecipes.com and RecipeZaar.
Weight: 158.5 lb
I eat a large salad once or twice daily, often dressed with Safeway Select “Olive Oil and Balsamic Dressing.” Wouldn’t you think the this would be an olive oil vinaigrette? The first ingredient listed on the bottle is vegetable oil (soybean oil, extra virgin olive oil). Then water, balsamic vinegar, etc. I assume it has more soybean oil than olive oil. Could they just put a drop of olive oil in a serving and still call it “Olive Oil and Balsamic Dressing”?
Just an example to illustrate you don’t really know what you’re eating unless you fix it yourself. Gotta admit the product is tasty, however!
I’ll look for another product with extra virgin olive oil as the primary ingredient. Any suggestions?