2

votes

What's your choice salad dressing oil

Answered on September 12, 2014
Created January 05, 2012 at 5:03 AM

I've read that coconut oil can be used for salad dressing but it seems too thick to me. What do you all use? Alternatives to consider are avocado oil, olive oil, and red palm oil (haven't tasted it yet). Maybe I can mix these with coconut oil to make something that's runnier? I'm following the PHD.

C0ddf5f88d3d0cfab0c5d875b0eae9ec

(91)

on March 08, 2013
at 10:17 PM

Yep! High in Proanthocyanidin's and Resveratrol. Use in moderation, due to the Omega 6. Also has a high smoke temp for frying and sauteing.

De267f213b375efca5da07890e5efc25

(3747)

on March 05, 2013
at 01:35 AM

grape seed oil??

0b7c3e7fd96005f0b2dfd781e512fc2e

(1237)

on March 04, 2013
at 05:42 PM

I find that squeezing a lemon on top of my salads gives it a nice zingy flavour. Herbs are also good. Just make sure you have a fat source already in the salads to enhance absorption. Like sliced avocado or some oily fish.

F2b33b60f7887ce155aadeb141d60e6b

(0)

on August 15, 2012
at 07:41 AM

I'm glad someone else has more interest in coconut oil rather than EVOO.. I hate the stuff! I've made so many of the recipes that involve olive oil and the majority of them have gone down the drain because I can't choke it down.

7841848bd0c27c64353c583fb7971242

(7275)

on April 05, 2012
at 01:37 AM

So...was it the best salad? Mmmm, I want Oregon truffles, or fire morels.

7c9f81d68c78de1a31eab9c91c17b4b8

on January 06, 2012
at 06:56 PM

Oh I will try the vinegar...apple cider vinegar?

Medium avatar

(10611)

on January 06, 2012
at 06:54 PM

Yes. With a little vinegar and bacon bits.

5e6a6f5c0fd3ab048f81c0a500206f41

(956)

on January 06, 2012
at 03:15 AM

thanks for the heads up cody! i'll definitely have to try that out, it sounds great!

A942dbc90fe12f7f90744a68f9f223e2

(249)

on January 05, 2012
at 07:33 PM

I usually make a creamy version of this by adding sour cream, fresh dill, and fresh chives to the EVOO, balsamic vinegar, dijon, and garlic. Occasionally, I'll also add a little grape juice concentrate (gasp!) to this...yum :-).

7c9f81d68c78de1a31eab9c91c17b4b8

on January 05, 2012
at 04:57 PM

I actually keep it on my counter in a cup but I strain out the bits through a cheesecloth as it goes in. I use mine quickly but if I was going to have more than 2 weeks I would put in the fridge.

Bebca5be026bf2633648452db9641859

(225)

on January 05, 2012
at 04:35 PM

I'm intrigued. Do u keep leftover Bacon grease? In the fridge? How long?

7c9f81d68c78de1a31eab9c91c17b4b8

on January 05, 2012
at 02:40 PM

Yummmm...i will try that.

77877f762c40637911396daa19b53094

(78467)

on January 05, 2012
at 01:27 PM

Bacon makes ALL veggies taste better. Try it on shredded cabbage, too. Wow!

77877f762c40637911396daa19b53094

(78467)

on January 05, 2012
at 01:26 PM

Laura, throw some ginger in there for a little Asian zing, but leave out the mustard. Heck, maybe throw a little gluten free soy sauce in there.

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17 Answers

best answer

5
5e6a6f5c0fd3ab048f81c0a500206f41

on January 05, 2012
at 05:32 AM

i usually make my own dressing, which usually consists of EVOO, balsamic vinegar, dijon mustard, and sometimes a bit of garlic.

salsa and/or guacamole also works as an excellent salad dressing!

77877f762c40637911396daa19b53094

(78467)

on January 05, 2012
at 01:26 PM

Laura, throw some ginger in there for a little Asian zing, but leave out the mustard. Heck, maybe throw a little gluten free soy sauce in there.

A942dbc90fe12f7f90744a68f9f223e2

(249)

on January 05, 2012
at 07:33 PM

I usually make a creamy version of this by adding sour cream, fresh dill, and fresh chives to the EVOO, balsamic vinegar, dijon, and garlic. Occasionally, I'll also add a little grape juice concentrate (gasp!) to this...yum :-).

5e6a6f5c0fd3ab048f81c0a500206f41

(956)

on January 06, 2012
at 03:15 AM

thanks for the heads up cody! i'll definitely have to try that out, it sounds great!

7
7c9f81d68c78de1a31eab9c91c17b4b8

on January 05, 2012
at 06:16 AM

I use...wait for it...WARM BACON GREASE. I have tasted it and now i cannot go back. Best on spinach or a salad that tastes good wilted.

7c9f81d68c78de1a31eab9c91c17b4b8

on January 05, 2012
at 04:57 PM

I actually keep it on my counter in a cup but I strain out the bits through a cheesecloth as it goes in. I use mine quickly but if I was going to have more than 2 weeks I would put in the fridge.

7c9f81d68c78de1a31eab9c91c17b4b8

on January 05, 2012
at 02:40 PM

Yummmm...i will try that.

Bebca5be026bf2633648452db9641859

(225)

on January 05, 2012
at 04:35 PM

I'm intrigued. Do u keep leftover Bacon grease? In the fridge? How long?

7c9f81d68c78de1a31eab9c91c17b4b8

on January 06, 2012
at 06:56 PM

Oh I will try the vinegar...apple cider vinegar?

77877f762c40637911396daa19b53094

(78467)

on January 05, 2012
at 01:27 PM

Bacon makes ALL veggies taste better. Try it on shredded cabbage, too. Wow!

Medium avatar

(10611)

on January 06, 2012
at 06:54 PM

Yes. With a little vinegar and bacon bits.

3
77877f762c40637911396daa19b53094

(78467)

on January 05, 2012
at 05:35 AM

I melt butter and add vinegar/lemon juice and spices in the usual proportions. It helps if the salad is not too chilled, been on the counter for about 30 minutes.

2
7dc950fc76a046048e683d2a27dced37

on January 05, 2012
at 01:12 PM

My dressing of choice is 1 part macadamia nut oil to 2 parts apple cider vinegar (the raw unfiltered kind). EVOO is good too, but I've been persuaded to go the mac nut route (and pay for the privilege) for its supposedly better fatty acid profile:

Macadamia oil owes its stability mostly to its extremely low omega-6 fatty acid content (the lowest of all traditional cooking oils, next to coconut oil), high monounsaturated fatty acid content (it runs over 80% MUFA, mostly oleic acid, which is higher than olive oil???s content), and a decent portion of saturated fat (around 16%, which is pretty good for a nut oil). Omega-6 linoleic acid is the most unstable, so having almost none of it makes macadamia oil superior to most.

1
Cbda678b2a6bf0537d8c4ea0ce8aa9ad

(4319)

on January 06, 2012
at 06:38 PM

The dressing: Olive Oil, apple cider vinegar, thyme and oregano.

1
7cab5a1f1fd48c3cc4938ab824fdb52e

on January 06, 2012
at 04:06 PM

I like to use a hardboiled egg yolk mixed with EVOO, lemon juice, and a touch of Worchestishire.

And Bacon Fat, when I have some lying around.

1
Ce7e28769d92d5de5533e775b1de966e

on January 05, 2012
at 02:48 PM

I make all my dressings and depending on the greens you can get away with manipulating the fat. For spinach and heartier greens, such as kale, warm up your coconut oil/marrow butter/bacon fat/or whatever else as those greens can handle the warmth - definitely the heartier ones better than spinach but a warm spinach salad is mighty tasty. You can keep it simple with salt/pepper and whatever acid you like or enhance with some chopped shallot/garlic/scallion/fresh herbs. For lighter greens such as arugula for myself I like avocado or mac nut oil. I keep a bottle of extra virgin around but I don't really ever use it. I don't measure anything - just eyeball and taste until it's where I want it.

Hands down my favourite dressing is lemon, salt/pepper, shallot, mac or avocado oil.

F2b33b60f7887ce155aadeb141d60e6b

(0)

on August 15, 2012
at 07:41 AM

I'm glad someone else has more interest in coconut oil rather than EVOO.. I hate the stuff! I've made so many of the recipes that involve olive oil and the majority of them have gone down the drain because I can't choke it down.

1
77877f762c40637911396daa19b53094

(78467)

on January 05, 2012
at 01:32 PM

I use apple cider vinegar, stevia, and spices. You can spice this mixture a number of different ways. Cumin and chili powder for a Southwestern flair, ginger and maybe a dash of sesame oil for an asian flair, italian spice mix for an Italian flair, etc. etc.

Experiment with different vinegars, and the combinations are endless. I am on a low-fat,low-carb diet at the moment (PSMF and not here to be lectured about my diet, by the way), but if I were to choose oil, I would go with the Extra Light Olive Oil or Extra Virgin Olive oil based on what kind of flavor I was going for.

Coconut oil would work, but I think you'd have to heat it up somewhat, which would be great for a wilted salad.

I like Beth's idea about Macadamia nut oil, as well. I can only imagine how much it costs. Gold oil would probably be cheaper. ;)

1
306905a32e76b5c0764a663ea7e88426

(1072)

on January 05, 2012
at 01:30 PM

Talking of oils - specifically EVOO - there was an interesting piece in today's Guardian on the possibility that an awful lot of what we think is pure EVOO is fraudulently contaminated with other oils such as soyabean, canola and sunflower. http://goo.gl/NL4QK

And my choice of salad dressing oil would be EVOO, lime juice and a splash of cider vinegar.

Although BaconHealsChic's suggestion sounds damn good. :)

1
Ef27a2d75781749b6a3f5bda9a4d33a9

on January 05, 2012
at 06:35 AM

EVOO and vinegar, but straight up coconut aminos works pretty well.

1
1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on January 05, 2012
at 05:30 AM

EVOO for salads. However I often go no oil and just use vinegar.

1
3eca93d2e56dfcd768197dc5a50944f2

(11697)

on January 05, 2012
at 05:12 AM

I use extra-virgin olive oil for salads (I cook with coconut oil), it works fine and it's pretty healthy.

0
2d2b525eec7ddb30a61fed50733b8f48

on September 07, 2013
at 12:44 AM

I've made a great Paleo Ranch dressing with coconut milk, olive oil and herbs. http://northwestcavegirls.com/2012/03/paleo-ranch-salad-dressing/

0
7d46edca72c2f8347f65d7b734d1f1eb

on March 04, 2013
at 09:20 PM

Slightly off topic from straight up what type of oil but here are some great ones from MDA

http://www.marksdailyapple.com/10-delicious-diy-salad-dressings/#axzz2MbmFOitJ

0
C0ddf5f88d3d0cfab0c5d875b0eae9ec

on March 04, 2013
at 05:28 PM

Grape seed oil and apple cider vinegar.

De267f213b375efca5da07890e5efc25

(3747)

on March 05, 2013
at 01:35 AM

grape seed oil??

C0ddf5f88d3d0cfab0c5d875b0eae9ec

(91)

on March 08, 2013
at 10:17 PM

Yep! High in Proanthocyanidin's and Resveratrol. Use in moderation, due to the Omega 6. Also has a high smoke temp for frying and sauteing.

0
6bfbc7e749d378c510c49bfee774f457

(110)

on January 06, 2012
at 07:23 PM

my go-to dressing is olive oil, vinegar (either balsamic, red wine etc.) and honey. I will also add mustard seed if i want a bit of spice.

-1
Medium avatar

(10611)

on January 06, 2012
at 06:53 PM

In the spirit of science I'm soaking part of a sliced ripe Oregon black truffle in olive oil right now. Destination salad. It remains to be seen whether it's the best salad.

7841848bd0c27c64353c583fb7971242

(7275)

on April 05, 2012
at 01:37 AM

So...was it the best salad? Mmmm, I want Oregon truffles, or fire morels.

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