Need suggestions Re: salad dressings

[SunnySmile501]

From extended antibiotic use, I have an ongoing yeast overgrowth. It took me months to get past it last year after being on antibiotics 24/7 through a PICC line for several months. I had just got it cleared up when I had more surgery and had incisions that wouldn't heal, so more and more antibiotics.

I have to go off all foods that contribute, so that means almost all condiments, salad dressings, vinegar, pickled foods, cheese, nuts, mushrooms, etc. The last time, I just quit eating salad, but this time I am really into my salads and don't want to forego them. I love lemon, but just can't think that I would like it mixed with oil for dressing. My mayonnaise is sugar free, but has vinegar in it. I also can't use Splenda. Any suggestions? Bare salad just doesn't appeal.

Sunny!

[kate58]

Re: Need suggestions Re: salad dressings

Try the lemon - I actually like it!!

A dressing I really love is one made with seseme oil and lime. Just that. It has a nice nuttiness and I love the taste of lime.

[Sherri]

Re: Need suggestions Re: salad dressings

Oh'ya! I love a lemon and olive oil dressing on a california salad:

4 cups torn romaine
4 cups torn red leaf lettuce
1 ripe black avocado
1 tbls. extra virgin olive oil
2 tbls. lemon juice
salt and pepper
1/2 cup alfala sprouts

1.) Combine the romain and red leaf lettuces in a salad bowl, then peel the avacado and cut into small chunks
2.) Toss the salad first with oil. then the lemon juice, then finally with salt and pepper to taste. Top with sprouts and serve.
YIELDS: 4 servings,
carbohydrates-12 grams
fiber- 5 grams
net carbs- 7 grams

[Sherri]

Re: Need suggestions Re: salad dressings

Here's some more recipes Sunny:

Greek Lemon Dressing
3/4 cup extra-virgin olive oil
1/4 cup lemon juice
2 tbls. dried oregano, crushed
1 clove garlic, crushed
salt and pepper

put all ingrediants in a container with tight-fitting lid, and shake well
*This is best made at least three hours in advance, but don't try to double the recipe and keep it around. Lemon juice just doesn't hold it's freshness the way vinegar does.

YIELD: 12 servings each with-
carbohydrates-1 gram
fiber- trace
protein- trace

Caesar Dressing

4 tbls. lemon juice
1/4 cup olive oil
1 tsp pepper
1 1/2 tsp Worceshire sauce
1 clove garlic, peeled and smashed
1/2 tsp. salt
1 raw egg
1/2 cup parmesan
2 inches anchovy paste(you could use an anchovy fillet ot two if you prefer,but anchovy paste is handier, and it keeps forever in the fridge)

Put everything in the blender, run it for a minute, and toss with one really huge caesar salad--dinner party size--or a couple of smaller ones. Use it up pretty quickly, and keep in fridge because of the raw egg.
YIELD: 8 servings, each with
carbohydrates- 1 gram
fiber- trace
protein- 3 grams


Avacado- Lime Salad

2 big lettuce leaves
1 ripe black avocado
2 tsp. lime juice
salt
Simply place a lettuce leaf on a salad plate, slice avacado, and arrange the avacado slices attractively in the lettuce. Sprinkle a teaspoon of lime juice over each serving, and salt lightly.

YIELD: 2 servings,each with
carbohydrates- 8
fiber-3 grams
net carbs-5
protein-2 grams
This is also loaded with monosaturated fats, and potassium.

[SunnySmile501]

Re: Need suggestions Re: salad dressings

Okay, maybe I will try the lemon or lime and olive oil. I have some sesame oil that I have only tried once. Wish I still had Key limes. When I lived in Key West, I had several Key lime trees in my yard and I used them every day. The Greek dressing sounds interesting. I can't have the Caesar because of the cheese and Worceshire sauce. Caesar is my very favorite dressing. I could drink that stuff.


Thank you both. All those recipes will go in my files.

Sunny!

[Chicklady]

Re: Need suggestions Re: salad dressings

Cold veggie salad plate w/ sesame dressing

per serving:

arrange:
4 oz steamed broccoli, plunged in ice water
3 oz raw jicama strips
4 cherry tomatoes
1/4 small cucumber, cut in strips
(Optionally, to make a complete meal, add 3-6 oz cold cooked chicken)

on:
2 c mixed torn red and green leaf lettuce

dressing (per serving)
blend:
1 oz tahini
2 T lemon juice
1 T water
(optional: a sprinkle of hot pepper flakes)

[Chicklady]

Re: Need suggestions Re: salad dressings

Sunny-are you allowed yogurt/kefir/buttermilk, or are those yeast food too?

[SunnySmile501]

Re: Need suggestions Re: salad dressings

Sunny-are you allowed yogurt/kefir/buttermilk, or are those yeast food too?

No dairy at all. Especially buttermilk (fermented). The only dairy allowed is butter, thank goodness. It's going to be hard to get in my fat without being able to eat mayo. That sesame dressing looks really good. I finally found tahini at a price I am willing to pay. I doubt it is allowed, being that it is a seed ground up (chance of having mold). I can't have coffee because of it being a seed and no tea, because the leaves contain mold. It's gonna be a rough couple of weeks.

Sunny!

[ValidRouge]

Re: Need suggestions Re: salad dressings

Sunny, see if you can find these olive oils!

http://www.cooksworld.com/Merchant3/...ilsandvinegars

International Collection Flavored Olive Oils. The blood orange and lime are my absolute FAVORITE. They taste INCREDIBLE on salad with some sea salt.

If you have "Fresh Market" grocery stores in your area, that's where I get mine.

[Chicklady]

Re: Need suggestions Re: salad dressings

Jeez Sunny, that's a bummer. Good thing it's for only a short period. Personally, I'd hibernate for a spell ValidRouge's oils look good though!

[SunnySmile501]

Re: Need suggestions Re: salad dressings

Sunny, see if you can find these olive oils!

http://www.cooksworld.com/Merchant3/...ilsandvinegars

International Collection Flavored Olive Oils. The blood orange and lime are my absolute FAVORITE. They taste INCREDIBLE on salad with some sea salt.

If you have "Fresh Market" grocery stores in your area, that's where I get mine.

Don't have any "Fresh Market" stores here in this little town. Ever since you mentioned those flavored oils, I have been looking for them. I found a couple at a TJ Max, but they were pricey and didn't look that good. I'll keep looking and maybe I can find the real deal--if not, I will order some. THanks for the suggestion.

Sunny!

[cherribom1]

Re: Need suggestions Re: salad dressings

Wow, that sux, your restricted from a good portion of the diet. Just curious, what are your symptoms of the yeast overgrowth?

I used to use vingegar on my salad all the time but the acidity would really mess up my stomach. So I began eating more plain yogurt. Even though it is higher in carbs, and contains some natural sugars (lactose), it was a trade off I was willing to make for my stomachs sake. It really helped with all my stomach problems. My doctor recommends eating yogurt especially when I am on antibiotics. I eat about one or two plain yogurts cups a day without any weight gain or bad side effects.

If you really can't have the yogurt, you could also try acidophilus, bifidobacterium & bulgaricus tablets. I recommend you pick up Dr Atkins Vita Nutrient Solution.

I am not sure if you can have this but just a suggestion...
For a salad dressing: I use avocado made into guacamole with cilantro, tomato, onion & lime. Or you can also use cilantro or lime (I enjoy it better nstead of the lemon) separately to dress up the salad.

I hope this helps & feel better!

[Purple Crayon]

Re: Need suggestions Re: salad dressings

I recommend smashed avocado too, with a little garlic salt and some lime juice.

[SunnySmile501]

Re: Need suggestions Re: salad dressings

Wow, that sux, your restricted from a good portion of the diet. Just curious, what are your symptoms of the yeast overgrowth?

I used to use vingegar on my salad all the time but the acidity would really mess up my stomach. So I began eating more plain yogurt. Even though it is higher in carbs, and contains some natural sugars (lactose), it was a trade off I was willing to make for my stomachs sake. It really helped with all my stomach problems. My doctor recommends eating yogurt especially when I am on antibiotics. I eat about one or two plain yogurts cups a day without any weight gain or bad side effects.

If you really can't have the yogurt, you could also try acidophilus, bifidobacterium & bulgaricus tablets. I recommend you pick up Dr Atkins Vita Nutrient Solution.

I am not sure if you can have this but just a suggestion...
For a salad dressing: I use avocado made into guacamole with cilantro, tomato, onion & lime. Or you can also use cilantro or lime (I enjoy it better nstead of the lemon) separately to dress up the salad.

I hope this helps & feel better!

I not only can't have yogurt at first, it's one of the few foods that I just can't eat. It tastes like sour/spoiled milk to me. My daughter and I used to trade off trying foods that we didn't like. Tomatoes were/are my favorite food, but she didn't like them. She loved yogurt and frozen yogurt, so we kept agreeing to try the other's favorite. She learned to love tomatoes, but I still dislike yogurt. I don't like ice cream, either, so the frozen yogurt was a really no-go!


I do take acidophilus and have since I had the really bad case of yeast overgrowth last year. It helped to clear up my digestive symptoms really well. My yeast overgrowth keeps me bloated, constipation, cloudy thinking/confusion, a drippy, runny nose, sensitivity to smells and household chemicals, dizziness/balance problems, hoarse voice, and a bunch of the regular "female" yeast infection symptoms. It's bad enough that I am willing to forego some of my favorite legal foods to get it under control. I did the exclusion diet last year by Dr. Atkins guidelines, but this time, I am combining it with the recommendations in "The Yeast Connection," which is much more in-depth.

Sunny!

[not2late]

Re: Need suggestions Re: salad dressings

You can make your own flavored oils (a lot cheaper than buying them, if you ask me!)

You need a neutral tasting oil or a light tasting olive oil. Herbs and spices of your choice for example sliced garlic, fresh herbs (parsley, sage, thyme, basil,etc), citrus peels, caraway seeds, coriander seeds, whatever you like.

Put the herbs and spices into a saucepan. Add a cup or two of oil. Heat gently---you don't want to temperature so high that it will deep-fry the herbs/spices. When you can barely smell the herbs and spices. Remove the saucepan from the heat. Cover the pan and allow it to cool to room temperature. Strain out the solids and you're ready to use it.

I don't like to mince or finely chop any of the herbs or spices because it's harder to strain out the little bits and pieces.