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Post by Clipper on May 12, 2019 10:18:36 GMT -5
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Post by Deleted on May 12, 2019 13:39:49 GMT -5
I like the acidity in a salad and always add more red wine vinegar to the ratio of olive oil to vinegar for Italian dressing which is all I ever use. I can understand how this technique works and I bet it tastes great but I like to stay away from sugar. I wonder if the same effects result with using sugar free jams /jellies. I did see a bacon jelly on the shelf at Walmart and I bet that would be good added to a vinaigrette dressing to just dress lettuce and tomato.
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Post by Clipper on May 12, 2019 15:01:09 GMT -5
I understand that a diabetic or a person avoiding sugar would not want to partake of a fruit infused salad dressing. As far as acidity goes, The amount of sweet jam or jelly you add would be the controlling factor in the sweetness vs acidity. I too desire an acidic dressing such as is achieved by using different varieties and amounts of vinegar or by using lemon juice. Other than a dipping sauce for chicken breast strips, or a ranch dip for veggie sticks, I am not that fond of a mayonnaise based dressing. I have found a slightly acidic honey Dijon dressing from Maple Grove Farms of Vermont. It is very sweet and has a nice mustard bite, but it would not be anything for anyone with blood sugar issues to try. You were speaking of bacon jam. I have seen that in the stores. I wondered what you would do with it. Not what I would want on a PBJ sandwich. I also see jalapeno jelly. Now THAT would put a little bounce in your step and some serious zip in a dressing, but may make the tail pipe a bit uncomfortable the next day. I think I will skip those two options as I experiment with different jams and jellies in salad dressing.
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