Store Bought Salad Dressing--Opinions please

[mission to lose]

Can I get an opinion about the ingredients in this dressing? It is in the refrigerator section. It is pretty tasty.

Sugar is #9 on the list, and corn syrup #18. This is the best store bought Caesar I seem to be able to find.

Marzetti® Supreme Caesar Dressing - GLUTEN-FREE
15 oz.
Marzetti Supreme Caesar Salad Dressing is a high quality Caesar Dressing full of cheese, anchovies and red wine vinegar, making it supreme to all other Caesars!
Ingredients:
SOYBEAN OIL, WATER, PARMESAN AND ROMANO CHEESE (PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), RED WINE VINEGAR, SALT, EGG YOLK, EXTRA VIRGIN OLIVE OIL, LEMON JUICE CONCENTRATE, SUGAR, DEHYDRATED GARLIC, MUSTARD SEED, AUTOLYZED YEAST EXTRACT, ANCHOVIES, SPICES, XANTHAN GUM, DISTILLED VINEGAR, MOLASSES, CORN SYRUP, CARAMEL COLOR, TAMARIND, NATURAL FLAVOR.
CONTAINS: MILK, EGGS AND ANCHOVIES
Nutrition Facts:
Serving Size: 2 TBSP (29 g) Servings Per Container: about 15




Amount Per Serving Calories 140 Calories From Fat 140


% Daily Value* Total Fat 15 g
24% Saturated Fat 2.5 g

Trans Fat 0 g

Cholesterol 10 mg
3% Sodium 320 mg
13% Total Carb. 1 g
0% Dietary Fiber 0 g

Sugars 0 g

Protein 1 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories 2,000 2,500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate
300g 375g Fiber
25g 30g

[atkinsgal08]

Re: Store Bought Salad Dressing--Opinions please

With molasses and corn syrup ... that's a deal breaker for me.

And caramel color is sugar.

There's 4 sugars in this.

[mission to lose]

Re: Store Bought Salad Dressing--Opinions please

Hey J,

Aren't those "sugars" far enough down the list to be safe?

I guess not since the book says...

"Prepared salad dressings without added sugar and no more then 2 carbs per tablespoon serving are also fine."

[atkinsgal08]

Re: Store Bought Salad Dressing--Opinions please

As I said, corn syrup is a deal breaker for me.

I buy nothing with corn syrup in it.

It's a personal choice for me.

[mission to lose]

Re: Store Bought Salad Dressing--Opinions please

Yeah, it is probably not a good choice...

...You are right.

[Suzanne_H]

Re: Store Bought Salad Dressing--Opinions please

In a blender, put:
1 clove of garlic (ok I usually put 2 LOL)
1/2 t. dijon mustard
6 drops worchestershire sauce
2 T. parmesan
2 T. lemon juice
1 egg
1/2 t. salt
grind or three of pepper
pinch or so of oregano, thyme, parsley
Blend it... when the egg goes light yellow and with the blender running stream into it 3/4 c. olive oil. Extra virgin isn't necessary... the cheap stuff works fine and is actually better for making this kind of "mayonnaise aioli".

[liv]

Re: Store Bought Salad Dressing--Opinions please

That is a great recipe. I am "stealing it" I'll make that one.

What bugged me about your salad dressing Mary is that is says all natural on the bottle and then it has more than 18 ingredients. What is up with that?

The ingredient splitting of sugars worry a bit - when they ingredient split like that you really do not know how much sugar they add. I would not eat that on induction but the commercial salad dressing that I do eat is not that much different that that one. What I look for is a good fat one with virtually no carb and the one you are talking about would work (for me). But I will make Suzanne's next. On induction I am very careful and only have olive oil and vinegar.

[mission to lose]

Re: Store Bought Salad Dressing--Opinions please

That is a great recipe. I am "stealing it" I'll make that one.

What bugged me about your salad dressing Mary is that is says all natural on the bottle and then it has more than 18 ingredients. What is up with that?

The ingredient splitting of sugars worry a bit - when they ingredient split like that you really do not know how much sugar they add. I would not eat that on induction but the commercial salad dressing that I do eat is not that much different that that one. What I look for is a good fat one with virtually no carb and the one you are talking about would work (for me). But I will make Suzanne's next. On induction I am very careful and only have olive oil and vinegar.

Yeah, that dressing is going in the trash. I can't even believe I actually bought it in the first place!

[mission to lose]

Re: Store Bought Salad Dressing--Opinions please

In a blender, put:
1 clove of garlic (ok I usually put 2 LOL)
1/2 t. dijon mustard
6 drops worchestershire sauce
2 T. parmesan
2 T. lemon juice
1 egg
1/2 t. salt
grind or three of pepper
pinch or so of oregano, thyme, parsley
Blend it... when the egg goes light yellow and with the blender running stream into it 3/4 c. olive oil. Extra virgin isn't necessary... the cheap stuff works fine and is actually better for making this kind of "mayonnaise aioli".

S-
That is a great recipe...if you leave out the oregano, thyme, parsley, and don't but it ind the blender too long, you almost have the original "classic caesar" recipe.

[Suzanne_H]

Re: Store Bought Salad Dressing--Opinions please

True about the herbs... that recipe is really more for a mayonnaise-type dressing and is not a true caesar (though it's really tasty hehe). If you want real caesar, here's one I've made several times from a cookbook by Pol Martin. It makes a very elegant salad perfect for dinner guests. It's awesome:

2 cloves garlic run through a garlic press, finely chopped
1 shallot, finely chopped
1 T mustard (I like to use the French brand "Maille")
1 T fresh parsley, finely chopped
3 T white wine vinegar
1 egg yolk
2 demiliters olive oil (a little more than 3/4 cup... again, I use light olive oil as it makes a better emulsion)
fresh lemon juice

In a bowl whisk garlic, shallot, mustard, and parsley. Salt and pepper to taste. While whisking add the vinegar. Incorporate the egg yolk. While whisking stream in the olive oil to make the emulsion. Finally, add fresh lemon juice to taste and adjust your seasonings.

Try to avoid the temptation of crawling into the bowl to roll around. This is really amazing stuff.

As to the parmesan, I grate it fresh and put it on the salad rather than in the dressing. The recipe calls for 20 g (a little less than an ounce) of cheese for one head of romaine lettuce. The anchovies (6, chopped) are added to the lettuce as well. Toss in your dressing. This makes a very elegant salad wonderful for serving guests. You won't miss the croutons, but they can always be served on the side for guests.

Now I've not tried this dressing using a blender. Be mindful if you use a blender, the shallots and garlic will turn to mush. See I think fresh mayonnaise is the bomb, but most folks get really nervous about eating raw eggs. The eggs can be tempered so I've heard, but I've always just used the raw to make mayonnaise, aioli, and dressings.

Anyhow... yeah, bottled dressings are yucky. LOL