Oil and vinegar based salad dressings are some of the most common types of dressings. Simple and classic, this flavorful combination has been used since Ancient Greek and Roman times as a way to season and dress vegetables and greens. Despite their relative ease to make, bottled salad dressings have become increasingly popular since their introduction in the 1940s. But what’s really in these bottles, and is their convenience really worth it?
What’s In Your Oil and Vinegar Salad Dressing?
If you’ve shopped for bottled, non-refrigerated salad dressings lately you’ve experienced the overwhelming nature of this category firsthand. With approximately $2 Billion in annual retail sales the salad dressing aisle goes on and on with a seemingly endless number of varieties. While ranch dressings are the most popular flavor segment, oil and vinegar based dressings are also big sellers. And even within the oil and vinegar segment there are tons of options including different flavor profiles, full fat, fat free, light, and most recently organic.
To help illustrate what’s in these oil and vinegar based salad dressing, I’ve assembled a list of some of the more popular dressings and their ingredients below: Continue Reading >>
One of the best decisions I’ve made as a parent has been regularly cooking with my son. I was very fortunate—my dad set a great example. He wasn’t one of those men who dismissed cooking as women’s work. While the burden of daily cooking still fell on my mom’s shoulders, my father always cooked on the weekends and was a great role model that real men cook!
Six Reasons Why Cooking With Your Kids Is Important:
But in this day of fast food and busy schedules, the issue of Dad’s cooking with their kids is more than just one of gender roles. Here are just a few reasons why I think you’re missing the boat if you’re not cooking with your kids:
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It’s hard to believe that I’ve been on my REAL food journey for over five years now. I certainly have come a long way since I left General Mills in 2008. But probably the single, biggest change in my diet happened in 2010 when I bought a share from a local, CSA organic farm. And with February 28th being National CSA Sign-up Day, I thought it’d be the perfect occasion to talk about CSAs and why I’m such a huge fan! Continue Reading >>
I discovered red velvet cake many years ago when I lived in the South. As a displaced yankee living in North Carolina I looked on with horror when it was served and couldn’t help but ask, “what makes this cake so red?” … only to be further stunned by the nonchalant reply, “a bottle of red food coloring.” Even though the concept of REAL food had never crossed my mind back then, I remembered hearing about the dangers of red food coloring. “Red” had even disappeared from bags of M&M’s for a while. So I couldn’t help but wonder, “could this dessert kill me?” Continue Reading >>
So many delicious foods begin with a flavorful broth. But are all broths created equal? Not really, and this is especially true in the world of vegetable broths.
Swanson, a brand owned by the Campbell Soup Company, is the market leader when in comes to all different kinds of soup broths including vegetable. But if you haven’t looked at their label in a while, you might be surprised with what you find: Continue Reading >>