Fitness Minutes: (82,124)
3/13/14 2:05 P
DH and I have found that we like one part balsamic; one part water; one part oil, with some spices thrown in.
3/13/14 10:43 A
I use a ratio of 1:1 with the addition of a good spoonful of prepared dijon mustard (helps make the dressing thicker plus I like the flavour). This does make for a pretty tart, thin dressing which is best tossed (in small amounts) with the greens to lightly coat them, rather than poured on top.
You might want to start out with 2:1 oil:vinegar and go from there.
I would recommend making up only single-serving batches at first, till you get the hang of making it "to your taste" - just whip a half-tablespoon of oil, 1 to 2 tsp vinegar, 1 tsp dijon and whatever seasonings you've chosen in a small bowl with a fork.
I would also recommend using a decent quality extra-virgin olive oil, and a nice vinegar (red wine vinegar, raspberry-infused cider vinegar, balsamic, etc).
Vinegar is very low calorie, maybe 10 calories per Tbsp.
So at 3:1 ratio you are looking at 370 calories. That is 360 for 3 Tbsp. of olive oil, and 10 calories for 1 Tbsp. vinegar. That is 4 Tbsp. dressing though, so if you use 2 Tbsp., it is just 185 calories, on top of a salad, which is probably low calorie, so 250-300 calories total. Hardly going to be a problem when it comes to weight loss.
Add spices for flavor, and you are set to go
Edited by: RUSSELL_40 at: 3/13/2014 (10:04)
3/13/14 9:42 A
The classic recipe is 3 parts oil to one part vinegar. However, that makes a fatty dressing if you're trying to lose weight. You can try 2 to 1 or even 1 to 1 and see how you like it. Also, dijon mustard will add flavor and will help emulsify.
It probably depends on your taste - what it is you prefer. Maybe try checking out some recipes online? I'm not really any help with a specific recipe as I just add each to my salad at the time...don't pre-mix them. :/
I see you're from Michigan! I am also!
Fitness Minutes: (35,155)
3/13/14 7:49 A
I want to try to make my own salad dressing, but I can't seem to get a feel for what the ration of oil to vinegar is suppose to be. Any help for me?
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