Let’s talk about salad dressings. But not for salads. For everything else.
Salad dressings – in my humble opinion – are the best cooking shortcut in the entire world. Need a marinade? Salad dressing. Need a sauce for that stir-fry? Salad dressing. Need a topping for that baked potato? Salad dressing. Need to add flavor to that casserole? Salad dressing. Duh.
There are some really expensive salad dressings out there. I buy the cheaper ones so I can use them liberally with cooking and not feel like I have to be careful with my pours. Heck, this entire lunch was coated in Olive Oil & Vinegar. It gave a boost to my quinoa, a flavor to my fried tempeh, and a kick to my steamed greens.
Just keep an eye out for ingredients like monosodium glutamate (MSG) (here’s why), trans fat (here’s why), and artificial colors and flavors. These ingredients tend to lurk in the cheaper dressings. Here are my favorite ways to use salad dressings:
Stir-fries: Balsamic, Red Wine, Italian
Roasted veggies (especially eggplant): Ranch
Baked potatoes: Italian and Ranch