I never leave home without packing a little vial of raw dressing starter. I order my salad undressed with a lemon on the side, then I discreetly pour on a little starter from my secret stash. Here is my quick and easy formula.
2 parts cold-pressed extra-virgin olive oil
1 part Udo’s Choice Oil Blend
In a little vial, combine the two oils. Order a salad with lemon wedges on the side, shake the dressing, and pour. Squeeze the lemon over the salad and sprinkle with salt.
Is that salad dressing in your purse, or are you just glad to see me?
Guilty as charged. If I’m going to cheat, I’m not going to waste it on cooked oil in my supposedly slimming salad (I’ll take the popcorn, thank you very much). Most restaurant salads are made with cooked dressing: even extra-virgin olive oil isn’t raw unless it’s cold-pressed. I prefer to avoid grilling the waitstaff to figure out which oil they use (because they never know) and bring my own.