Discussion Board

This may have been discussed before as I'm sure we're all avid eaters of the leafy greens variety, so if someone would like to point me to a previous thread, please feel free to do so!

I'm curious what everyone uses on their salads. I am not a big fan of commercial non-fat salad dressings, I think they tend to taste strange and I don't like seeing the long lists of unpronouncable ingredients on the back.

I have been using fresh squeezed lemon juice, balsamic vinegar, or white wine vinegar with a sprinkle of no-salt seasoning and/or some herbs.

Any other suggestions that are McDougall approved?

Our usual salad dressing is a mixture of seasoned rice vinegar, pressed raw garlic, and Dijon mustard. This is from the Peaceful Palate cookbook, it's fat-free and delicious.

However, I do get tired of the vinegar after awhile and need to experiment more with creamy dressings made from silken tofu (off-limits for MWL but I'm doing the regular program)

A serving of Mori-Nu light silken tofu (3 oz/84g) only has 0.5 grams of fat per serving, 30 calories, 5g. protein, 1g. carbohydrate, and 70 mg. sodium.

Do you think this would be acceptable for the MWL program as it seems to be very low fat & low sodium. I have made a lemon tahini dressing before with it but I'm sure the tahini puts it way over the fat limit though.

Do you have any good recipes for dressing made from silken tofu that would remain very low fat (if using the Mori-Nu tofu)? I'm kinda short on ideas.

By the way, I'm not doing MWl 100%. I used to eat an ovo-lacto vegetarian diet, so already the transition of cutting that out along with caffeine, oils, alcohol, and sodium seems to be eased a little bit if I allow a little room for the occasional regular McDougall extra. I DO want to lose a fair amount of weight by August though so trying to use my head!