Tuesday, January 08, 2013
What do you do when you have a great tossed salad but discover that there is no salad dressing to be found in the house? That was my predicament recently. Not wanting to go to the store, I decided on a whim to try using balsamic vinegar as my salad dressing. I was rather stunned by the results. It tasted good to me, really good on my salad.
Then I had to wonder why do we have this custom of putting oil with vinegar on our salads? What does the oil add except lots of calories? Can I really taste the oil? Well, no. I couldn't really say that the oil adds anything that I would ever miss now that I think about it. I just added oil by habit, I guess.
A little more thinking got me really sold on the idea of letting the balsamic vinegar handle the salad all by itself. Salad dressings have 60 to 120 calories or more per two tablespoon serving (oil and vinegar has 140). Balsamic vinegar, on the other hand has ten, virtually calorie free. Wow, why waste one's calories on salad dressing when there is such a delightful alternative? I could give up the salad dressing without any sense of loss and have a chocolate covered cherry for dessert instead! With this line of reasoning in place, I bought myself a bottle of dandy balsamic vinegar just for my salads and I've been munching happily away ever since.