I tried to throw together some EVO, red wine vinegar, some herbs and spices......shook bottle hard as I could, but it almost immediately separated. Next, I dumped it into the blender, but it still separated in seconds. What am I doing wrong? I refuse to go buy Good Seasons - expensive for a few spices, lots of sugar and salt.

Seems to me I read once about maybe ... pectin in the mix? Could that work?

"Kalmia" > wrote in message
...
I tried to throw together some EVO, red wine vinegar, some herbs and
spices.....shook bottle hard as I could, but it almost immediately
separated. Next, I dumped it into the blender, but it still separated in
seconds. What am I doing wrong? I refuse to go buy Good Seasons - expensive
for a few spices, lots of sugar and salt.

Seems to me I read once about maybe ... pectin in the mix? Could that work?


-----------


I don't know what you are doing, but a broken vinaigrette is much more
traditional in some parts of the world. Coats the salad better.

On Tue, 22 Oct 2013 16:32:37 -0700 (PDT), Kalmia
> wrote:

> I tried to throw together some EVO, red wine vinegar, some herbs and spices.....shook bottle hard as I could, but it almost immediately separated. Next, I dumped it into the blender, but it still separated in seconds. What am I doing wrong? I refuse to go buy Good Seasons - expensive for a few spices, lots of sugar and salt.
>
> Seems to me I read once about maybe ... pectin in the mix? Could that work?

Maybe you've got too much oil or vinegar because mine stays mixed when
I use a mechanical device (usually the wand blender). Have you added
a little mustard to it? I think that also helps vinaigrette stay
emulsified. If you're using a regular blender, try adding the oil in
a thin stream to the other ingredients while the motor running and see
if that works for you.

--
Food is an important part of a balanced diet.

On Tuesday, October 22, 2013 4:32:37 PM UTC-7, Kalmia wrote:
> I tried to throw together some EVO, red wine vinegar, some herbs and spices.....shook bottle hard as I could, but it almost immediately separated. Next, I dumped it into the blender, but it still separated in seconds. What am I doing wrong? I refuse to go buy Good Seasons - expensive for a few spices, lots of sugar and salt.
>
>
>
> Seems to me I read once about maybe ... pectin in the mix? Could that work?

Try a little mustard- that should help it to emulsify.

On Tuesday, October 22, 2013 7:59:43 PM UTC-4, sf wrote:
> On Tue, 22 Oct 2013 16:32:37 -0700 (PDT), Kalmia
>
> > wrote:
>
>
>
> > I tried to throw together some EVO, red wine vinegar, some herbs and spices.....shook bottle hard as I could, but it almost immediately separated. Next, I dumped it into the blender, but it still separated in seconds. What am I doing wrong? I refuse to go buy Good Seasons - expensive for a few spices, lots of sugar and salt.
>
> >
>
> > Seems to me I read once about maybe ... pectin in the mix? Could that work?
>
>
>
> Maybe you've got too much oil or vinegar because mine stays mixed when
>
> I use a mechanical device (usually the wand blender). Have you added
>
> a little mustard to it? I think that also helps vinaigrette stay
>
> emulsified. If you're using a regular blender, try adding the oil in
>
> a thin stream to the other ingredients while the motor running and see
>
> if that works for you.

I admit I did try to throw it together at the last minute. I think I'll make another batch and slowly drizzle it into the blender, alternately adding the KK stuff. ( Hate to waste it.)

Lately, I've just been tossing my greens with the oil, then adding the spices, toss again, and add the vinegar sparingly. But, tonight I wanted to serve the greens dry and pour, ad lib, on some dressing.

"Kalmia" > wrote in message
...
I tried to throw together some EVO, red wine vinegar, some herbs and
spices.....shook bottle hard as I could, but it almost immediately
separated. Next, I dumped it into the blender, but it still separated in
seconds. What am I doing wrong? I refuse to go buy Good Seasons - expensive
for a few spices, lots of sugar and salt.

Seems to me I read once about maybe ... pectin in the mix? Could that work?

Years ago I was gifted with the Good Seasons bottle. I just mixed it in
there and never had a problem. You can still buy the bottle but you will
get a packet or perhaps two of the seasoning. I just bought it and tossed
the seasoning. But you could probably find a used one at a place that sells
that sort of stuff.

On Tuesday, October 22, 2013 7:59:43 PM UTC-4, sf wrote:
If you're using a regular blender, try adding the oil in
> a thin stream to the other ingredients while the motor running and see
> if that works for you.

The correct answer. You have to add the oil in a thin stream while you whisk
(or blend). However, my experience is that it will still eventually separate
over a few days. It's very difficult to make a perfect emulsion at home in the
kitchen. Any way, why bother? I keep mine in a bottle and just shake
vigorously before dressing the salad.

I believe commercial companies add something to help maintain the emulsion.

http://www.richardfisher.com

On 10/22/2013 9:52 PM, Helpful person wrote:
> On Tuesday, October 22, 2013 7:59:43 PM UTC-4, sf wrote:
> If you're using a regular blender, try adding the oil in
>> a thin stream to the other ingredients while the motor running and see
>> if that works for you.
>
> The correct answer. You have to add the oil in a thin stream while you whisk
> (or blend). However, my experience is that it will still eventually separate
> over a few days. It's very difficult to make a perfect emulsion at home in the
> kitchen. Any way, why bother? I keep mine in a bottle and just shake
> vigorously before dressing the salad.
>
> I believe commercial companies add something to help maintain the emulsion.
>

A small amount of powdered mustard will tend to stabilize the
oil/vinegar emulsion. However, it really does not matter in my opinion.
The use of an immersion blender just before serving works quite well.
--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Tuesday, October 22, 2013 8:37:21 PM UTC-4, Julie Bove wrote:
> "Kalmia" > wrote in message
>
> ...
>
> I tried to throw together some EVO, red wine vinegar, some herbs and
>
> spices.....shook bottle hard as I could, but it almost immediately
>
> separated. Next, I dumped it into the blender, but it still separated in
>
> seconds. What am I doing wrong? I refuse to go buy Good Seasons - expensive
>
> for a few spices, lots of sugar and salt.
>
>
>
> Seems to me I read once about maybe ... pectin in the mix? Could that work?
>
>
>
> Years ago I was gifted with the Good Seasons bottle. I just mixed it in
>
> there and never had a problem. You can still buy the bottle but you will
>
> get a packet or perhaps two of the seasoning. I just bought it and tossed
>
> the seasoning. But you could probably find a used one at a place that sells

First you say you were gifted with a bottle.
Then you say you bought one and tossed the packet. Do you not see why people here doubt everything you write?

On Tuesday, October 22, 2013 4:32:37 PM UTC-7, Kalmia wrote:
> I tried to throw together some EVO, red wine vinegar, some herbs and spices.....shook bottle hard as I could, but it almost immediately separated. Next, I dumped it into the blender, but it still separated in seconds. What am I doing wrong? I refuse to go buy Good Seasons - expensive for a few spices, lots of sugar and salt.
>

Adding salt should keep it mixed a little while longer. But after we shake it
up, we always toss the salad with it right away. Do you want to be able to
add it at the table as if it were commercial dressing?

"James Silverton" > wrote in message
...
> On 10/22/2013 9:52 PM, Helpful person wrote:
>> On Tuesday, October 22, 2013 7:59:43 PM UTC-4, sf wrote:
>> If you're using a regular blender, try adding the oil in
>>> a thin stream to the other ingredients while the motor running and see
>>> if that works for you.
>>
>> The correct answer. You have to add the oil in a thin stream while you
>> whisk
>> (or blend). However, my experience is that it will still eventually
>> separate
>> over a few days. It's very difficult to make a perfect emulsion at home
>> in the
>> kitchen. Any way, why bother? I keep mine in a bottle and just shake
>> vigorously before dressing the salad.
>>
>> I believe commercial companies add something to help maintain the
>> emulsion.
>>
>
> A small amount of powdered mustard will tend to stabilize the oil/vinegar
> emulsion. However, it really does not matter in my opinion. The use of an
> immersion blender just before serving works quite well.

I don't bother now. I just serve olive oil and vinegar separately at table
and people dress their own. It works for us.
--
http://www.helpforheroes.org.uk/shop/

On 2013-10-22 7:32 PM, Kalmia wrote:
> I tried to throw together some EVO, red wine vinegar, some herbs and
> spices.....shook bottle hard as I could, but it almost immediately
> separated. Next, I dumped it into the blender, but it still
> separated in seconds. What am I doing wrong? I refuse to go buy Good
> Seasons - expensive for a few spices, lots of sugar and salt.
>
> Seems to me I read once about maybe ... pectin in the mix? Could
> that work?
>

My wife makes incredible salad dressing with olive oil, red wine
vinegar, lemon juice. salt, pepper, crushed garlic, whatsthisheresauce
and..... a bit of hot dry mustard. The mustard gives it a bit of zing
and, more important, emulsifies the oil. It has to be shaken up
immediately before dressing. It should be used right before eating. It
does not hold as well as commercial dressings but it is worlds better
tasting.

On Wednesday, October 23, 2013 4:45:20 AM UTC-4, Ophelia wrote:


> I don't bother now. I just serve olive oil and vinegar separately at table
>
> and people dress their own. It works for us.

When you've got weight consciousness afoot, you don't let 'em pour it on willy nilly. Saves on waste, too.

On 10/23/2013 9:36 AM, Kalmia wrote:
> On Wednesday, October 23, 2013 4:45:20 AM UTC-4, Ophelia wrote:
>
>
>> I don't bother now. I just serve olive oil and vinegar separately at table
>>
>> and people dress their own. It works for us.
>
> When you've got weight consciousness afoot, you don't let 'em pour it on willy nilly. Saves on waste, too.
>
It probably would be wasteful to serve dressing "on the side" as I ask
for in restaurants because of dieting considerations. My brother-in-law,
who has no such qualms, observed that I was served more dressing than
him and now asks for it that way.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

"Kalmia" > wrote in message
...
> On Wednesday, October 23, 2013 4:45:20 AM UTC-4, Ophelia wrote:
>
>
>> I don't bother now. I just serve olive oil and vinegar separately at
>> table
>>
>> and people dress their own. It works for us.
>
> When you've got weight consciousness afoot, you don't let 'em pour it on
> willy nilly. Saves on waste, too.

You need to control everyone's weight and portions? Anyway, I've never seen
them pour it in willy nilly. They pour it on their own portion on their own
plate or dish. That is their preference.

--
http://www.helpforheroes.org.uk/shop/

On Tuesday, October 22, 2013 7:32:37 PM UTC-4, Kalmia wrote:
> I tried to throw together some EVO, red wine vinegar, some herbs and spices.....

Chill it.

On Wed, 23 Oct 2013 09:45:20 +0100, "Ophelia" >
wrote:

> I don't bother now. I just serve olive oil and vinegar separately at table
> and people dress their own. It works for us.

That wouldn't work for me because I hate salads that aren't properly
tossed and I like more flavor going on in my salad dressing, that's
why I add herbs to mine.

--
Food is an important part of a balanced diet.

On Wed, 23 Oct 2013 06:36:23 -0700 (PDT), Kalmia
> wrote:

> On Wednesday, October 23, 2013 4:45:20 AM UTC-4, Ophelia wrote:
>
>
> > I don't bother now. I just serve olive oil and vinegar separately at table
> >
> > and people dress their own. It works for us.
>
> When you've got weight consciousness afoot, you don't let 'em pour it on willy nilly. Saves on waste, too.

I agree. I use very little dressing and make sure the entire salad is
dressed, not just a few leaves on top. There is no puddle of dressing
left at the bottom of the bowl, but the salad itself is well coated
and full of flavor.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Wed, 23 Oct 2013 09:45:20 +0100, "Ophelia" >
> wrote:
>
>> I don't bother now. I just serve olive oil and vinegar separately at
>> table
>> and people dress their own. It works for us.
>
> That wouldn't work for me because I hate salads that aren't properly
> tossed and I like more flavor going on in my salad dressing, that's
> why I add herbs to mine.

I've had no complaint so far ... *fingers crossed*

--
http://www.helpforheroes.org.uk/shop/

On Wed, 23 Oct 2013 15:10:21 +0100, "Ophelia" >
wrote:
>
>
> "Kalmia" > wrote in message
> ...
> > On Wednesday, October 23, 2013 4:45:20 AM UTC-4, Ophelia wrote:
> >
> >
> >> I don't bother now. I just serve olive oil and vinegar separately at
> >> table
> >>
> >> and people dress their own. It works for us.
> >
> > When you've got weight consciousness afoot, you don't let 'em pour it on
> > willy nilly. Saves on waste, too.
>
> You need to control everyone's weight and portions? Anyway, I've never seen
> them pour it in willy nilly. They pour it on their own portion on their own
> plate or dish. That is their preference.

Waste not, want not for me - but it's mainly a matter of serving what
should be a properly tossed salad. As a guest, but especially as a
paying customer, I think it's very rude for people & cheap for full
service restaurants to expect me to toss my salad on some tiny salad
plate and be happy about it. I'd rather not have any than do that.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Wed, 23 Oct 2013 15:10:21 +0100, "Ophelia" >
> wrote:
>>
>>
>> "Kalmia" > wrote in message
>> ...
>> > On Wednesday, October 23, 2013 4:45:20 AM UTC-4, Ophelia wrote:
>> >
>> >
>> >> I don't bother now. I just serve olive oil and vinegar separately at
>> >> table
>> >>
>> >> and people dress their own. It works for us.
>> >
>> > When you've got weight consciousness afoot, you don't let 'em pour it
>> > on
>> > willy nilly. Saves on waste, too.
>>
>> You need to control everyone's weight and portions? Anyway, I've never
>> seen
>> them pour it in willy nilly. They pour it on their own portion on their
>> own
>> plate or dish. That is their preference.
>
> Waste not, want not for me - but it's mainly a matter of serving what
> should be a properly tossed salad. As a guest, but especially as a
> paying customer, I think it's very rude for people & cheap for full
> service restaurants to expect me to toss my salad on some tiny salad
> plate and be happy about it. I'd rather not have any than do that.
>
>

I have often thought of sending my salad back to the kitchen and having it
tossed properly. the glob of dressing on the top leaf is not right.

"sf" > wrote in message
...
> On Wed, 23 Oct 2013 15:10:21 +0100, "Ophelia" >
> wrote:
>>
>>
>> "Kalmia" > wrote in message
>> ...
>> > On Wednesday, October 23, 2013 4:45:20 AM UTC-4, Ophelia wrote:
>> >
>> >
>> >> I don't bother now. I just serve olive oil and vinegar separately at
>> >> table
>> >>
>> >> and people dress their own. It works for us.
>> >
>> > When you've got weight consciousness afoot, you don't let 'em pour it
>> > on
>> > willy nilly. Saves on waste, too.
>>
>> You need to control everyone's weight and portions? Anyway, I've never
>> seen
>> them pour it in willy nilly. They pour it on their own portion on their
>> own
>> plate or dish. That is their preference.
>
> Waste not, want not for me - but it's mainly a matter of serving what
> should be a properly tossed salad. As a guest, but especially as a
> paying customer, I think it's very rude for people & cheap for full
> service restaurants to expect me to toss my salad on some tiny salad
> plate and be happy about it. I'd rather not have any than do that.

Oh I only do this with family.

--
http://www.helpforheroes.org.uk/shop/

Kalmia wrote:
> I tried to throw together some EVO, red wine vinegar, some herbs and spices.....shook bottle hard as I could, but it almost immediately separated. Next, I dumped it into the blender, but it still separated in seconds. What am I doing wrong? I refuse to go buy Good Seasons - expensive for a few spices, lots of sugar and salt.
>
> Seems to me I read once about maybe ... pectin in the mix? Could that work?

Add some liquid lecithin. It just takes a few drops, and the stuff is
cheap. (it also can be used to make a pan nonstick, like "Pam" cooking
spray)

Bob

On Wed, 23 Oct 2013 09:15:12 -0700, "Pico Rico"
> wrote:

> I have often thought of sending my salad back to the kitchen and having it
> tossed properly. the glob of dressing on the top leaf is not right.
>
I have. Mainly, I tell them (when I order) to bring it to the table
mixed if I've been there before and know they're going to do serve a
salad like that if I'm not specific. There's never a problem. The
server might be surprised, but they bring it to the table tossed with
the dressing.

--
Food is an important part of a balanced diet.

On Wed, 23 Oct 2013 16:56:38 +0100, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> ...
> > On Wed, 23 Oct 2013 09:45:20 +0100, "Ophelia" >
> > wrote:
> >
> >> I don't bother now. I just serve olive oil and vinegar separately at
> >> table
> >> and people dress their own. It works for us.
> >
> > That wouldn't work for me because I hate salads that aren't properly
> > tossed and I like more flavor going on in my salad dressing, that's
> > why I add herbs to mine.
>
> I've had no complaint so far ... *fingers crossed*

You know what they like!

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Wed, 23 Oct 2013 16:56:38 +0100, "Ophelia" >
> wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Wed, 23 Oct 2013 09:45:20 +0100, "Ophelia" >
>> > wrote:
>> >
>> >> I don't bother now. I just serve olive oil and vinegar separately at
>> >> table
>> >> and people dress their own. It works for us.
>> >
>> > That wouldn't work for me because I hate salads that aren't properly
>> > tossed and I like more flavor going on in my salad dressing, that's
>> > why I add herbs to mine.
>>
>> I've had no complaint so far ... *fingers crossed*
>
> You know what they like!

I do indeed
--
http://www.helpforheroes.org.uk/shop/

On Wednesday, October 23, 2013 11:52:21 AM UTC-4, sf wrote:
> On Wed, 23 Oct 2013 06:36:23 -0700 (PDT), Kalmia
>
> > wrote:
>
>
>
> > On Wednesday, October 23, 2013 4:45:20 AM UTC-4, Ophelia wrote:
>
> >
>
> >
>
> > > I don't bother now. I just serve olive oil and vinegar separately at table
>
> > >
>
> > > and people dress their own. It works for us.
>
> >
>
> > When you've got weight consciousness afoot, you don't let 'em pour it on willy nilly. Saves on waste, too.
>
>
>
> I agree. I use very little dressing and make sure the entire salad is
>
> dressed, not just a few leaves on top. There is no puddle of dressing
>
> left at the bottom of the bowl, but the salad itself is well coated
>
> and full of flavor.
>
>
>
> --
>
> Food is an important part of a balanced diet.

Yeah. I toss the greens, put em in the indiv. bowls, then dump on the other veggies which I have tossed with dressing in another bowl. Otherwise, the veggies all sink to the bottom and somebody gets jocked on tomatoes etc.

We go to one resto where ya get a packet of Paul Newman dressing if you ask for Italian. There is too much in there for one salad, plus I always managed to get a grease spot on my clothes. Opening that packet is a JFJ. Now I tell em to forget the Paul - anything else in a wee cup is fine. I want my greens to wear the dressing - not t'other way around.

On Wednesday, October 23, 2013 11:34:48 AM UTC-4, Thomas wrote:
> On Tuesday, October 22, 2013 7:32:37 PM UTC-4, Kalmia wrote:
>
> > I tried to throw together some EVO, red wine vinegar, some herbs and spices.....
>
>
>
> Chill it.

Yeah - I know - but it was a last minute thought.

Update:
I managed to salvage the dressing. I dumped it back in the blender and added, drop by drop, a bit more EVO in the pour spout. ( Otherwise, Bath of the Century). It doesn't separate now for at least a minute, enuf time to uncap the cruet and slosh a bit on.

Hey -here's a idea when you have kids over for waffles and the like. If you treasure your real maple syrup and forgot to buy any cheapo syrup, put it in a drop-by-drop cruet. They'll get pretty tired of waiting for gravity. Gripes me when a kid leaves a big puddle of expensive syrup on his plate.

Shake it up before using. Instead of yup vinegar try Braggs Raw Unfiltered of the species. You will thank me in the AM..thanks. For oil try XXX Greek first cold pressing. The only thing the Eyetalians have was swiped from the Greeks.

On Wed, 23 Oct 2013 17:21:00 -0700 (PDT), Kalmia
> wrote:

> I want my greens to wear the dressing - not t'other way around.

LOL! I need to remember that phrase... because I like it.

--
Food is an important part of a balanced diet.

On Wed, 23 Oct 2013 17:28:48 -0700 (PDT), Kalmia
> wrote:

> Update:
> I managed to salvage the dressing. I dumped it back in the blender and added, drop by drop, a bit more EVO in the pour spout. ( Otherwise, Bath of the Century). It doesn't separate now for at least a minute, enuf time to uncap the cruet and slosh a bit on.
>
> Hey -here's a idea when you have kids over for waffles and the like. If you treasure your real maple syrup and forgot to buy any cheapo syrup, put it in a drop-by-drop cruet. They'll get pretty tired of waiting for gravity. Gripes me when a kid leaves a big puddle of expensive syrup on his plate.

Kalmia... this is a real revelation! I had no idea up to this point
how much we thought alike!

--
Food is an important part of a balanced diet.

On Thursday, October 24, 2013 12:07:12 AM UTC-4, sf wrote:
> On Wed, 23 Oct 2013 17:21:00 -0700 (PDT), Kalmia
>
> > wrote:
>
>
>
> > I want my greens to wear the dressing - not t'other way around.
>
>
>
> LOL! I need to remember that phrase... because I like it.


It's like when I shop for clothes. Loud, splashy prints and florals are out - otherwise, the dress is wearing ME. (I'm on the thin and petite side....)

Kalmia wrote:
>> teeny wrote:
>>
>> I want my greens to wear the dressing - not t'other way around.
>>
>> LOL! I need to remember that phrase... because I like it.
>
>It's like when I shop for clothes.
>Loud, splashy prints and florals are out
>- otherwise, the dress is wearing ME.
>I'm on the thin and petite side....)

You can always use one of those push up dressings. LOL

In article >,
says...
>
> On 2013-10-22 7:32 PM, Kalmia wrote:
> > I tried to throw together some EVO, red wine vinegar, some herbs and
> > spices.....shook bottle hard as I could, but it almost immediately
> > separated. Next, I dumped it into the blender, but it still
> > separated in seconds. What am I doing wrong? I refuse to go buy Good
> > Seasons - expensive for a few spices, lots of sugar and salt.
> >
> > Seems to me I read once about maybe ... pectin in the mix? Could
> > that work?
> >
>
> My wife makes incredible salad dressing with olive oil, red wine
> vinegar, lemon juice. salt, pepper, crushed garlic, whatsthisheresauce
> and..... a bit of hot dry mustard. The mustard gives it a bit of zing
> and, more important, emulsifies the oil. It has to be shaken up
> immediately before dressing. It should be used right before eating. It
> does not hold as well as commercial dressings but it is worlds better
> tasting.

My favorite is about 1/4 cup balsamic vinegar, a heaping tablespoon of
Trader Joe's Dijon Mustard, chopped up shallot, garlic, salt, pepper and
then whick in one cup of olive oil. It's fantastic.

On 10/22/13 7:32 PM, Kalmia wrote:
> I tried to throw together some EVO, red wine vinegar, some herbs and spices.....shook bottle hard as I could, but it almost immediately separated. Next, I dumped it into the blender, but it still separated in seconds. What am I doing wrong? I refuse to go buy Good Seasons - expensive for a few spices, lots of sugar and salt.
>
> Seems to me I read once about maybe ... pectin in the mix? Could that work?
>
why bother trying to mix it at all? I just pour good olive oil over the
salad, toss, add a little salt and pepper and toss, then perhaps a bit
of vinegar (various types depending on the meal or salad makings, less
if I have included juicy tomatoes) and toss again. Voila. Dressed
salad. (can also vary by rubbing empty salad bowl with a piece of cut
garlic, or adding other seasonings or grated cheese to the salad and
just tossing)

Salads in my life are dressed minimally- none of that "pour globs of
bottled dressings over to cover up the flavor of the veg" Ugh.

On Monday, October 28, 2013 6:56:50 AM UTC-4, Goomba38 wrote:
> On 10/22/13 7:32 PM, Kalmia wrote:
>
> > I tried to throw together some EVO, red wine vinegar, some herbs and spices.....shook bottle hard as I could, but it almost immediately separated. Next, I dumped it into the blender, but it still separated in seconds. What am I doing wrong? I refuse to go buy Good Seasons - expensive for a few spices, lots of sugar and salt.
>
> >
>
> > Seems to me I read once about maybe ... pectin in the mix? Could that work?
>
> >
>
> why bother trying to mix it at all? I just pour good olive oil over the
>
> salad, toss, add a little salt and pepper and toss, then perhaps a bit
>
> of vinegar (various types depending on the meal or salad makings, less
>
> if I have included juicy tomatoes) and toss again. Voila. Dressed
>
> salad. (can also vary by rubbing empty salad bowl with a piece of cut
>
> garlic, or adding other seasonings or grated cheese to the salad and
>
> just tossing)
>
>
>
> Salads in my life are dressed minimally- none of that "pour globs of
>
> bottled dressings over to cover up the flavor of the veg" Ugh.

This is what I usually do - dress and toss, then serve. But my other half at times like a pour-on dressing, and that was my reason for the quickie.

On 10/28/2013 9:25 AM, Kalmia wrote:
> On Monday, October 28, 2013 6:56:50 AM UTC-4, Goomba38 wrote:
>> On 10/22/13 7:32 PM, Kalmia wrote:
>>
>>> I tried to throw together some EVO, red wine vinegar, some herbs and spices.....shook bottle hard as I could, but it almost immediately separated. Next, I dumped it into the blender, but it still separated in seconds. What am I doing wrong? I refuse to go buy Good Seasons - expensive for a few spices, lots of sugar and salt.
>>
>>>
>>
>>> Seems to me I read once about maybe ... pectin in the mix? Could that work?
>>
>>>
>>
>> why bother trying to mix it at all? I just pour good olive oil over the
>>
>> salad, toss, add a little salt and pepper and toss, then perhaps a bit
>>
>> of vinegar (various types depending on the meal or salad makings, less
>>
>> if I have included juicy tomatoes) and toss again. Voila. Dressed
>>
>> salad. (can also vary by rubbing empty salad bowl with a piece of cut
>>
>> garlic, or adding other seasonings or grated cheese to the salad and
>>
>> just tossing)
>>
>>
>>
>> Salads in my life are dressed minimally- none of that "pour globs of
>>
>> bottled dressings over to cover up the flavor of the veg" Ugh.
>
> This is what I usually do - dress and toss, then serve. But my other half at times like a pour-on dressing, and that was my reason for the quickie.
>
Have you ever tried Japanese Ponzu sauce? It's basically soy and citrus
juice. You can spray the salad with a little olive oil before using it
if you like.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 10/28/2013 6:56 AM, Goomba wrote:
> On 10/22/13 7:32 PM, Kalmia wrote:
>> I tried to throw together some EVO, red wine vinegar, some herbs and
>> spices.....shook bottle hard as I could, but it almost immediately
>> separated. Next, I dumped it into the blender, but it still
>> separated in seconds. What am I doing wrong? I refuse to go buy Good
>> Seasons - expensive for a few spices, lots of sugar and salt.
>>
>> Seems to me I read once about maybe ... pectin in the mix? Could that
>> work?
>>
> why bother trying to mix it at all? I just pour good olive oil over the
> salad, toss, add a little salt and pepper and toss, then perhaps a bit
> of vinegar (various types depending on the meal or salad makings, less
> if I have included juicy tomatoes) and toss again. Voila. Dressed
> salad. (can also vary by rubbing empty salad bowl with a piece of cut
> garlic, or adding other seasonings or grated cheese to the salad and
> just tossing)
>
> Salads in my life are dressed minimally- none of that "pour globs of
> bottled dressings over to cover up the flavor of the veg" Ugh.

I don't even like salad and yet I know enough to agree with what you
said. If you like salad, it's about the greens, not the stuff you
dump on top. If you want glop, make some chips and dip.

Jill

On Mon, 28 Oct 2013 06:25:37 -0700 (PDT), Kalmia
> wrote:

>On Monday, October 28, 2013 6:56:50 AM UTC-4, Goomba38 wrote:
>> On 10/22/13 7:32 PM, Kalmia wrote:
>>
>> > I tried to throw together some EVO, red wine vinegar, some herbs and spices.....shook bottle hard as I could, but it almost immediately separated. Next, I dumped it into the blender, but it still separated in seconds. What am I doing wrong? I refuse to go buy Good Seasons - expensive for a few spices, lots of sugar and salt.
>>
>> >
>>
>> > Seems to me I read once about maybe ... pectin in the mix? Could that work?
>>
>> >
>>
>> why bother trying to mix it at all? I just pour good olive oil over the
>>
>> salad, toss, add a little salt and pepper and toss, then perhaps a bit
>>
>> of vinegar (various types depending on the meal or salad makings, less
>>
>> if I have included juicy tomatoes) and toss again. Voila. Dressed
>>
>> salad. (can also vary by rubbing empty salad bowl with a piece of cut
>>
>> garlic, or adding other seasonings or grated cheese to the salad and
>>
>> just tossing)
>>
>>
>>
>> Salads in my life are dressed minimally- none of that "pour globs of
>>
>> bottled dressings over to cover up the flavor of the veg" Ugh.
>
>This is what I usually do - dress and toss, then serve.
>but my other half at times like a pour-on dressing, and
>that was my reason for the quickie.

For a quickie why bother to dress at all... hehe