POLL: WHAT DO YOU SUBSTITUTE FOR OIL IN VINAIGRETTES?

[heidibowman]

Vinaigrettes offer so many possibilities for salads but I'm trying to cut down on the oil. However, in order to get any good quantity, in the absence of oil (or at least very little oil), it seems an inordinate amount of the acid (ie vinager, fruit juice, etc.) must be added which, obviously, can make the vinaigrette very acidic.

Haven't tried it but I figured adding water would really dull the flavor.

What does everyone substitute for the oil?

Thanks!!

[Katie-pie]

I've heard of chicken broth and tried it but it was strange...I wish that I had a better answer!

[lorilei]

Truthfully, I would never eliminate the oil in a vinaigrette.

What you might consider is using oils like Grapeseed and Olive oil which contain beneficial fatty acids. You're not sucking down pints of vinaigrette (hopefully...) so a bit of "good" oil might be a good thing http://www.cookinglight.com/bbs/smile.gif

[laughsandlaughs]

I use part oil, part veggie broth with good results. It's especially good if you have a very flavorful vinagrette or oil.

[emilycat]

I generally use about 1 part olive oil (sometimes walnut) to 4 parts vinegar -- I don't mind the very vinegary taste http://www.cookinglight.com/bbs/smile.gif

[funnybone]

Canola oil is another healthier oil for those who may find olive oil too heavy (I have a friend who does). I am sure there are "oil free" dressings out there, or some that keep oil to a minimum. If I come across any, I will post them. Sometimes just squirt of lemon juice on a green salad will do.

[funnybone]

Here's some interesting info:


Doctors Say Not To Bother With The Fat-Free Kinds
LOS ANGELES, May 8, 1999 -- Fat-free salad dressing may not be the healthiest choice. In fact, CBS 2 News reports eating those dressings might be harming to your health.

Harvard researchers found the healthiest salad dressings are based on natural vegetable oils, like Italian dressing. The oils contain linolenic acid which clears out blocks that can cause heart attacks, said CBS 2 News.

Non fat-free dressing can be high in calories, so doctors still recommend using them in moderation.

and ...

Oil-Based Salad Dressing Can Help Your Heart


Do you use fat-free salad dressing but long for the real thing? Then you'll love this: An important study of more than 76,000 nurses suggests that you're better off using dressing made with oil! Compared with nurses who rarely ate oil-based dressing, those who ate 5 or more tablespoons a week had half the number of fatal heart attacks (The Amer. Jour. of Clinical Nutrition, May 1999).

[LGBurns]

There was a recipe in October '00 CL for Simplest Green Salad that was just kosher salt, lemon juice, small amount of olive oil (extra virgin), and fresh ground pepper. It was delicious! Sorry I don't remember the proportions; I'm at work so I don't have the magazine in front of me. This was especially good with an herb mix salad. I don't really have any suggestions re: replacing the oil. I agree with lorelei--if you use "good-for-you" oils it shouldn't be too bad as long as you don't slather the dressing on.

[Janet88]

I substitute half of the oil with beef broth, and it works fine. Here is a dressing recipe I use for everyday:

3 T. olive oil
1/2 cup beef broth (made with boullion cubes)
1/4 cup plus 2 T. cider vinegar
1 1/2 t. salt
large dash of pepper
3 cloves of garlic, minced

[chefbec]

I got this great recipe from my friend Joan. It always gets compliments:

Combine the same amounts of cider vinegar and honey, then half that amount of Dijon mustard. If you wish, add a drizzle of oil, but it's not necessary. Enjoy!

[makedah]

I will definitely try that honey-mustard dressing. I wouldn't worry about taking the fat out of vinaigrettes. I see lots of recipes for using broth, but the idea weirds me out. (Like fruit/preserves on meat. I just don't get it.)

The Simplest Green Salad (Oct '00, p. 126)

10 cups mixed salad greens
1/4 tsp. kosher salt
5 tsp. extra-virgin olive oil
2 tsp. fresh lemon juice
1.8 tsp. reshly ground black pepper

Place greens in a large bowl, sprinkle with salt, tossing gently. Add remaining ingredients, tossing to coat. Serve immediately. Yield: 5 2-cup servings.

[catharine]

For some reason I keep thinking that juice or juice concentrates make good substitutes. Must be all of that cookbook reading (no, really). But I have never made one myself. I prefer creamy dressings and love the caesar kinds made with ff cottage cheese or yogurt.

[This message has been edited by catharine (edited 04-07-2001).]

[Ohioan]

Have you considered using a different vinegar? Some vinegars are more acidic by content than others -- and even where the actual acid content is the same, different grapes can give different wine vinegars (for example) very different tastes.

Cheers,
Phoebe

[pipely]

I use rice vinegar in my salad dressings as it is very light and not too acidic. This way I only have to use a small amount of olive oil. Also a little dry mustard gives the dressing a little more "zing" and then it's not too bland. Good Seasons makes a good Italian FF salad dressing. You add your own vinegar and water. It's pretty good. If you look on the label for most of the bottled FF salad dressings (including Mayonnaise) the number one ingredient is sugar! Yikes!

[Beth]

I was also going to suggest rice or rice wine vingar (seasoned, which is sweetened could be used straight form the bottle or with herbs and other flavors), as well as balsamic vinegar. I don't remember ever using broths. I usually use different vinegars, honey and/or mustard, and a small amount of oil (or not).

[This message has been edited by Beth (edited 04-09-2001).]

[JulieM]

I discovered a great, low fat salad dressing in one of Dr. Weil's books and I've served it to others that don't watch what they eat and they enjoyed it too. It's just seasoned rice wine vinegar with a splash of toasted sesame oil. The oil is very flavorful so you only use a small amount. The seasoned rice wine vinegar doesn't seem to me as acidic as other vinegars, but see what you think!