Wednesday, February 6, 2013
My Typical Side Salad & Herb Vinaigrette Dressing
About four out of seven nights a week, I serve this salad as my veggie for dinner. It's a tried a true recipe for me. I know it won't disagree with me, plus it's really easy to make. Mostly baby spinach, some hearts of romaine, carrots and shredded Parmesan. I can't really tolerate iceberg lettuce, but romaine seems to be OK. Which is great, because it's a good source of vitamin C, a vitamin that's hard to get when you don't eat fruit. I hope romaine is something that you could possibly eat too!
For the dressing, I usually use just a tablespoon of my favorite bottled dressing (Kraft Caesar Vinaigrette with Parmesan) or something homemade. I know the bottled dressing probably has stuff in it I shouldn't eat, but if I only have a little bit, it doesn't seem to hurt. It's all about eating tolerable amounts with fructose malabsorption. Like with table sugar, I'm usually fine eating 1 to 2 teaspoons of sugar, but any more than that and I start to have problems.
So for times that I've eaten too much "bad" stuff during the day and need to give myself a break, or if I just want to avoid processed food, I make my own Herb Vinaigrette Dressing. It's great because it keeps in the pantry indefinitely and goes with a variety of salad ingredients.
Herb Vinaigrette Dressing
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder (optional or as tolerated)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Place all ingredients in a container with a tight-fitting lid and shake until well blended. Dressing may be stored tightly covered at room temperature.