Letâ€™s talk about salad dressings. But not for salads. For everything else.
Salad dressings â€“ in my humble opinion â€“ 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) (hereâ€™s why), trans fat (hereâ€™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