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SKIRUNNER1's Photo SKIRUNNER1 Posts: 2,144
10/27/17 3:47 P

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I keep cider vinegar, white wine vinegar, and red wine vinegar, plus extra-virgin olive oil and canola oil so that I have a lot of variety. I use one teaspoon of a vinegar to dribble over the salad, then 1 teaspoon of one of the oils. Sometimes I have also added 1/4 cup of nonfat cottage cheese to the salad greens as well. Adds protein and creaminess.



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EO4WELLNESS's Photo EO4WELLNESS Posts: 17,139
10/26/17 6:18 P

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Primarily, I eat a whole-foods diet, beyond the obvious health reasons, due to food allergies. Hard to buy "pre-packaged" when you are allergic to most of the ingredients in most of the "foods" (not to me!) This is pretty easy and healthy except for one thing: salad dressing. I generally eat my salad with fresh lemon juice squeezed over the top of it, or something like that because when you are eating for one person, making home-made from scratch salad dressings, avoiding all nightshades (most common ingredient in dressings) and preservatives--the dressings do not last long. Wondering what the rest of you do for single-serving size salad dressings?

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