| PrairieSchooner - 4/18/2014 07:01
I gave up salad dressing all together.
I wouldn't give up entirely, raw oil has health benefits too, like the oleic fatty acid that's a monounsaturated fat, and you probably eat less than a spoon of it if you add water to the dressing and mix thoroughly to coat the whole salad with the thinnest possible film while retaining all that fatty flavor.
I try to stick to cold pressed olive or sunflower oil for salads, they beat the taste of hexane extracted vegetable oil by far, and I don't need traces of petroleum products in my food, or any vitamin E to be killed by heat processing. I use the latter only when I need high temperatures for deep frying, when I make donuts or fritters like once or twice a year...
Cold pressed olive oil can be found at the store, but not so much for sunflower. However you can get it from Smude's Farm in Minnesota for $3 a pint, shipping included: http://smudeoil.com/ That's much cheaper than the cheapest virgin olive oil. There are probably other more local farms you can support by buying direct too. I usually get the 2.5 gallon jug. |
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