I'm sick of looking for sugar-free salad dressings. It takes too long to read all of those tiny ingredients, and I don't like to buy the same dressing twice because I like variety. I can do all my grocery shopping in less than 30 minutes, unless I am shopping for salad dressing. Then I can expect to be an extra 15 minutes. Also, I have not found one brand that I can count on to be sugar-free. Some of Annie's dressings are sugar-free but not all of them, some of Newman's dressings are sugar-free but not all of them, and so on. I realize that if I made my own salad dressings, I wouldn't be faced with this problem, but I have not found a way to keep my homemade dressings from going bad right away.
Yesterday I found the answer. I recently signed up with a local CSA and last weekend brought home a gigantic bag of produce and herbs. I made a huge salad with different lettuce greens, tomatillos, lemon cucumber and a bunch of fresh basil. Frustrated at my lack of salad dressing on hand, I debated pouring olive oil on my salad. Maybe a splash of balsamic vinegar. For some reason, though, that just didn't sound appetizing and my salad looked really appetizing. "I'll try the salad plain," I thought.
I took a huge forkful of lettuce, a piece of cucumber, a leaf of basil and a slice of tomatillo. My senses went berserk. I have never had such a rush of fresh flavors--and all unspoiled by dressing. I thought I might miss the added moist texture that dressing adds, but I got that sensation from the fresh and juicy cucumbers. Every bite of the salad was heaven.
What's funny is that I had never before considered eating a salad without dressing. I've always considered dressing a salad ingredient!
So, without delay, go get some fresh salad greens and vegetables. Throw them together and add fresh basil, thyme, marjoram, etc. The flavor will knock you out!