View Full Version : Bottled salad dressing
12-20-2006, 07:11 PM
Is it O.K. to use bottled vegan salad dressing eating 100%? I use it and was wondering how many others do, too?
12-20-2006, 07:24 PM
If you're fine with it, then it's fine for you...but it's not raw (as you probably know)...there is no "raw police" that will "get you" if you do. I sometimes use bottled dressing if I don't have raw dressing handy or if I'm too lazy to make any. But for the most part, I make my own.
12-20-2006, 08:23 PM
I am not 100% raw. In fact, there have been days that I have been far from it. Today was one of them. :(
However, I don't eat bottled salad dressing for this reason alone: the list of ingredients is so long and contains so many ingredients I wish not to consume.
Last year I would eat just a smidge of bottled dressing with my salads because I could not tolerate the taste of salad alone! Now, I make the pesto salad dressing when i feel like "cooking". But usually I just smash an avacodo with tomato and that works fine. I actually crave that!
I would say this, if it helps you eat salads and remain raw (which it did in my past), then go ahead. I know it makes things easier sometimes. Just make sure you dont' use too much. But try every once in a while to find other ways to eat your salad- you may find you like other things as well.
12-20-2006, 11:21 PM
Well said gals....and might i add that its super easy to sprinkle fresh lemon juice, extra virgin olive oil, and sea salt onto your salad. takes no time at all and its good for you.
and yes, i love that mashed avo on the salad as the dressing too salsababy...Mmmm!
Sharon in Colorado
12-20-2006, 11:24 PM
If you want results from eating 100% raw then the bottled dressing has got to go.
However, if you are transitioning, or just not ready to go all the way, then including it may be easier for you.
Once in a while I'll use non-creamy dressings (like Asian, Italian or Balsamic) that are located in the refrigerated area in produce. They usually don't have as much toxic stuff as the "Kraft", "Wishbone" and other junky varieties, in the regular aisle.
12-21-2006, 10:29 AM
Alissa has good recipes :)
However, the *easiest* one for me to remember off the top of my head is one that I saw in one of Victoria Boutenko's books:
Equal parts of apple cider vinegar, olive oil, and nama shoyu. It doesn't even need to be refridgerated and she advocates keeping some in your car to use when you go to restaurants :-)
You can add spices/seasonings to that too ... like this last time I made that I added Italian Seasoning :D
12-21-2006, 11:03 AM
I'm not 100%, and still use bottled dressings but I've found that if I put fruit in my salad, I don't need any dressing at all. Grapes, strawberries, apples, blackberries, pineapple...any of those. They become the dominant taste and they taste better than dressing. At least to me.
12-21-2006, 11:10 AM
There's nothing as yummy as fresh salad dressing and it can be as simple as
the juice of 1 lemon
a tsp of nama shoyu
a little olive oil
a clove of garlic
Whir it up with a fork or in the blender.
Add herbs if you like or a handful of chopped parsley or just eat it like that.
12-21-2006, 03:29 PM
I'm hooked on Annie's Naturals Shiitake & Sesame Vinaigrette, not raw, but only 7 ingredients and I can pronounce them all and know what they all are!!
12-21-2006, 05:02 PM
i agree that you could make your own very easily, but if not i would suggest an organic brand or Drew's...something w/o a lot of added and unnecessary ingrediants.
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