Salad dressing

[Raheemah]

The Atkins book was written before they came out with much of the new dressings. So I find it hard to buy dressing, which should I get?

[Elizabeth]

That is a good question. I use italian dressing.

But since I am not an experienced atkiner I too would like to here from others.

[Jasmain]

Any dressing you buy should have no more than 2 carbs per 2 tbsp, the usual serving. Try to get things with minimal sugar, Ranch normally does not have a great deal of sugar in it. I think a lot of them will have a smidge of sugar added, but if you stick to the 2 carb per 2 tbsp of dressing rule, you should be fine.

[burtonator]

Olive oil works great.... not vary tasty... I think some people have use infused olive oil wich makes it takes like basil and so forth.... I havne't tried it yet though......

[Courtney]

olive oil and vinegar (and a few added spices to your liking) -- good combination.

Im not too "experienced" either, but I bought Caesar dressing made by Kraft, and it says on the front "carb smart" - i think it had 0 carbs (maybe 1)per 2T.. it was very tasty, although i got bored of it really quick.

I love the Four seasons italian dressing (that comes in the packet that you mix with oil, vin, water) but i think it has sugar in it and isnt induction "friendly," does anyone know if its ok to have?

[Jerzaka]

EVOO (Extra Virgin Olive Oil) is both good to cook with and on salads. I love it! The trick is to buy a good one. No cheap, generic stuff here. Top shelf is what you want.

I use 1 tablespoon EVOO to 1 teaspoon freshly squeezed lemon juice (or vinegar), then I add whatever spices I like - salt, pepper, garlic, etc.

PS - Don't forget olive oil is good for you too!

[Courtney]

Originally Posted by Jerzaka

EVOO (Extra Virgin Olive Oil)

This may be a silly question (i didnt start "cooking" until i started atkins)
anyways, whats the difference between EVOO and just plain 'ol Olive oil?

[Jerzaka]

I copied and pasted this from the internet. (is that allowed on these boards?)

Hope this helps

Extra Virgin Olive Oil. "Extra" is the highest grade for olive oil--the best you can buy. The virgin oil produced from the mechanical pressing described above may be called "extra" if it has less than 1% free oleic acid, and if it exhibits superior taste, color and aroma. Thus, the "extra" in extra virgin olive oil means "premium," or simply, "the best."

Olive Oil. Ordinary "olive oil" is actually a blended oil product. Olive oil producers start with low quality virgin olive oils. For these oils to be fit for consumption, they must be refined using mechanical, thermal and/or chemical processes. The resulting "refined olive oil" is largely colorless and tasteless. Before the resulting product is sold as "olive oil," the producer blends into the refined olive oil a percentage of quality virgin olive oil to provide color and taste.

"Light" or "Mild" Olive Oil. Light olive oil is a variation on ordinary olive oil. Producers of this product use a highly refined olive oil, and add less quality virgin oil than that typically used to blend olive oil. The only thing "light" about light olive oil is the taste and color; it has the same caloric and fat content as other oils.

[Courtney]

Originally Posted by Jerzaka

I copied and pasted this from the internet. (is that allowed on these boards?)

Hope this helps

Extra Virgin Olive Oil. "Extra" is the highest grade for olive oil--the best you can buy. The virgin oil produced from the mechanical pressing described above may be called "extra" if it has less than 1% free oleic acid, and if it exhibits superior taste, color and aroma. Thus, the "extra" in extra virgin olive oil means "premium," or simply, "the best."

Olive Oil. Ordinary "olive oil" is actually a blended oil product. Olive oil producers start with low quality virgin olive oils. For these oils to be fit for consumption, they must be refined using mechanical, thermal and/or chemical processes. The resulting "refined olive oil" is largely colorless and tasteless. Before the resulting product is sold as "olive oil," the producer blends into the refined olive oil a percentage of quality virgin olive oil to provide color and taste.

"Light" or "Mild" Olive Oil. Light olive oil is a variation on ordinary olive oil. Producers of this product use a highly refined olive oil, and add less quality virgin oil than that typically used to blend olive oil. The only thing "light" about light olive oil is the taste and color; it has the same caloric and fat content as other oils.

DAWN, thanks so much for the info -- very informative. i now know A LOT about olive oil haha. I appreciate it.

[Jerzaka]

My pleasure.

Listen, if you do invest in some good olive oil, sometimes it's better to buy big. It's a better bargain. However, they don't look so good on your counter. Here's what I use. I simply pour into this olive oil container and keep it next to my stove. It's very convenient and looks pretty too.