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Ken's Northern Italian with Basil Romano Dressing
Eating salads regularly can be a critical part of staying healthy. The key is to try different types so you stay interested in them. Ken's Northern Italian with Basil Romano Dressing gives an alternative that's tasty and good for you.
First, the basics. This is an Italian dressing, meaning it has a base of oil, vinegar, and water. The oil here is soybean / canola. Into that they add romano cheese, garlic, basil, and other ingredients. While many Italian dressings can be fairly bland, this one has a strong flavor of - you guessed it - romano cheese and basil. So I think it's fair to say that if you don't like those flavors, you won't like the dressing. I do like the flavors, and the dressing is great! It instantly and easily adds a nice, interesting flavor to the salad.
There is only 1g of carbs per serving, and only 45 calories. That's quite low for salad dressings. Also, Italian dressing coats salad well - it doesn't "glop". So for example I used to eat a lot of ranch dressing, which is thick and glops. That meant I could easily eat multiple servings of dressing because of that. I put on more than I should, in order to get dressing on all the parts of the salad. With this Italian style dressing being thinner while at the same time "sticky", a few stirs of the salad gets everything nicely coated with flavor while still staying within the 2 Tablespoon serving size. It's a win-win.
It is so important to get 1-2 salads a day into you. Eating the veggies are important. If you have tomatoes on your salad, those are full of powerful nutrients that greatly help health.
The dressing is gluten free and provides 4% vitamin C, 2% calcium, and 2% vitamin A. Not a lot, perhaps, but every bit helps!
The only downside here would be - as mentioned - that the flavor of basil and romano is fairly strong. So if you don't like those flavors, this probably isn't the dressing for you. But if you DO like those flavors, this is an easy, nutritious way to liven up a salad so you eat them more often. And I absolutely feel that is a good thing.
Lisa Shea's Library of Low Carb Books
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