I like to saute some onions, mushrooms, garlic, and celery in a tsp of olive oil and a splash of either red wine or balsamic vinegar and use that as a topping for a salad when I'm wanting something warm. It's pretty easy to pre-cook it the night before, package it separately from the greens, and nuke it for a minute the next day, too, if you want it at work.
If I want to keep it cold, then I like to use cottage cheese mixed with spices as my "dressing". Tastes great and it's an extra protein hit.
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current weight: -5.0 under
Fitness Minutes: (85)
10/21/13 12:22 P
I like Ranch, Caesar Vingerette and a Store Brand Honey Mustard thinned out with a small amount of olive oil~
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current weight: 127.0
Fitness Minutes: (0)
9 10/18/13 1:34 A
For bottled dressing my go-to standard is Little Creek (probably too local/niche market for anyone outside my general area to know about, but, there's my plug for it anyways).
However, I usually just make my own. Good quality olive oil plus vinegar (cider, balsamic, red wine or white wine... i have all 4 kinds!) OR lemon juice, add a bit of dijon mustard, salt and pepper, voila - dressing. Add garlic or anchovy paste and a dash of tabasco - voila, caesar dressing.
Goal 1 - break 200 (46 pounds lost)**DONE** Goal 2 - leave obesity behind (BMI 29.9, at 185#) **DONE** Goal 3 - BMI = Normal (154# or less)
current weight: 164.0
Fitness Minutes: (26,141)
360 10/15/13 6:57 P
I use Ken's Steakhouse Lite Asian Sesame dressing 1 T = 35 calories and I mix it with Kikkoman Ponzu Sauce 1 T = 10 calories. Ponzu Sauce, fyi, is a soy sauce with a citrus flavor. I LOVE this combination, but if you're salt sensitive, this is not for you.
"The only way to hurt your body is to not use it." Jack LaLanne
current weight: 142.4
Fitness Minutes: (34,835)
2,226 10/15/13 1:46 P
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