Dress It Up! No Need to Worry About Allergens & Gluten in Salad Dressings
by Kathleen Reale
If you have celiac disease or food allergies you must look for the forbidden ingredients in the most unlikely places. What many don’t know is that salad dressings and vinaigrettes are the most likely places to find these allergens.
Luckily for the food allergic and gluten intolerant making salad dressings and marinades is not only easy and quick, it is also tasty and cost effective. The use of various flavored oils, vinegars and fresh herbs, make each batch suited and tailored for every taste bud… and allergen!
The bonus is that most of the dressings made at home can be used as steak, chicken or seafood marinades that are perfect flavor-enhancers for grilling perfection.
Following are a few tips, pointers and fun-facts to consider when making your own salad dressings or marinades at home:
Newbies: Store bought salad dressings, as we know them today, were not introduced until the early 20th century. Until that time, consumers made their own dressings at home using vinegars, oils, lemon and spices. Many of the major brands of dressings and sauces available today were on the market as early as the 1920’s, including Kraft.
What was the first pourable salad dressing that Kraft Foods manufactured? French Dressing.
Less is more. Most salads are prepared with fresh, local ingredients that are sometimes best prepared with just a squeeze of lemon or other citrus. This is a plus for people with food allergies or celiac disease! Don’t smoother the greens with dressings, sometimes just a taste will do!
Have dressing will travel. When traveling carry single-serve containers of oil based salad dressings that are gluten and allergen free. Or carry a small bottle of infused olive oil (Catania makes a great variety). This will allow you to have a flavorful salad, without the hassle of dealing with unknown ingredients in restaurant salad dressings.
Herbs are Huge. Herbs play a huge role in flavor and variety when making dressings at home. Dill lends itself well to creamy dressings; basil is perfect in vinaigrettes and mint plays nicely with sweet fruit salads containing fruits such as strawberries, and melons.
Dressing ahead. Make a variety of salads and keep them in the refrigerator for weekday lunches and dinner time ease. Most oil based dressing will last several days.
Double duty. When you make a salad dressing at home, make extra and use as a marinade for the chicken or steak that you are preparing. Not only does it lend itself well to fusing the same type of flavors throughout the meal, but it is an economical and cost saving trick as well!
Experiment! Let’s face it. After being diagnosed with celiac disease or a food allergy, you eat a lot of salads – since it is commonly known as a “safe” food. Spice things up a bit by using different tastes and textures with the salad dressing you make yourself. You’ll be surprised at how fun a salad can actually become!
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