in search of a vinegar-less salad dressing

I’m trying to eat better, really, I am. I relapse a few times a day, of course. But I’m making some effort rather than no effort.

A difficult part for me is that I’m not really a salad guy. Sure, I love plenty of vegetables, but most of them are not in typical salads and most of them are cooked – at least when I eat them. Standard salad veggies, on the other hand, are not my cup of tea: most lettuces, tomatoes, onions, or peppers.

I’ve know for quite some time that I can whip up a spinach salad, however. And I like spinach! I can mix in fresh herbs, carrots, and some other great stuff. Lest we forget, I can also judiciously apply kosher salt and freshly-ground black pepper or grains of paradise (a fantastic mild spice). But that would still leave me with a dry salad, because I just can’t stand most salad dressings. Ranch? Anything with vinegar? Yuck.

So I’m working slowly…very slowly…trying to develop my own salad dressing that involves lemon juice as a substitute for vinegar. Nothing remotely close to success so far, but I’m plugging away. Something with peanuts perhaps? Maybe I need some coconut water to mix with that and a little fresh ground ginger. A lime instead of a lemon, and some toasted sesame oil, and I may be on to something. Then it’s a matter of proportions.

Only time (and my taste buds) will tell.

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