You say want to cut calories so maybe try Wishbone Balsamic Breeze it is a spray ...each spray is 1 calorie.
Nobumasa Ogawa, Ph.D., of Tokyo University in Tokyo, discovered that the acetic acid inhibits the activity of several carbohydrate digesting enzymes, when vinegar is present in the intestines, some sugars and starches temporarily pass through without being digested, so they have less of an impact on blood sugar...so some vinegar in your diet may improve your blood sugar.
Also you might try French's Spicy Mustard 5 calories a tsp. and Kraft Creamy Horseradish Sauce which I think is 20 calories a tsp. and has a mayo base.
It might be balsamic vinegar. I don't like the taste of white vinegar, but I love the taste of balsamic. There are different kinds of balsamic. You can use the cheaper kind for salad dressing and reduction sauces. The traditional balsamic from Modena (you can tell by the DOP seal on the bottle) is even good on gelato or strawberries.
I like to use mustard on my sandwiches... well I reckon I'd have to qualify that by saying it depends on what's on the sandwich! I've got regular yellow mustard, dijon, and spicy brown in the fridge right now. Sometimes if I put enough different vegetables on the sandwich, it doesn't seem to need anything else. Like onions and thinly sliced peppers (sweet peppers or hot peppers, if you like them), in addition to lettuce and tomato. And don't forget dill pickle slices (if you like those).
Fitness Minutes: (56,691)
3,667 6/23/13 6:31 P
Red wine vinegar is cooking vinegar made from soured red wine. Often used for salad dressing or sauces. I always use lite miracle whip (20 calories for tbsp) or Dijon spicy mustard. I don't like oil and vinegar.
Fitness Minutes: (10)
291 6/23/13 6:17 P
This may sound like a stupid question, but when people do oil and vinegar on sandwiches, what kind of vinegar is the red colored one? I have thought about trying it and I like vinegar for what it adds, just not with the intensity of white vinegar always. I was curious and hadn't been brave enough to try that as an option yet. The other thing is possibly using mustard for flavor. Something other than regular yellow would be good. Dijon isn't bad, some are kind of spicy and I don't think I have tried brown mustard either. Anything that could be used along with these for sandwiches or salads besides dressing and miracle whip would be great. I am looking to cut some calories and add more of a health benefit to what I eat with toppings/condiments.
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