I didn’t mean to write a “worst of” series of Whole Foods purchases, but I feel obligated to warn against this mistake before others make it:
I’m not a picky eater, especially not when it comes to salads. I can be pretty forgiving, because really, what is it? Usually fresh greens and other, more colorful vegetables, with something tangy drizzled on top. Even the worst salad – iceberg lettuce, say, and too much ranch dressing – is completely fine with me. So when a dressing makes a salad inedible, it’s a real shame.
The above pictured dressing is so bad, we had to throw out the better part of an otherwise yummy tofu salad. The flavor had nothing to do with shitake (which I love) or sesame (which I also love), but instead was like something made from a powder for diabetics or astronauts. It tasted like the dressing McDonald’s would come up with if it were folly enough to try to make a sodium-free, sucrose-free, fat-free, “organic” dressing substitute. But McDonald’s is much smarter than that. (And this dressing wasn’t fat free, amazingly enough.)
So that’s one less bottle of dressing you’ll have to choose among next time you’re at Whole Foods. But shouldn’t we be making our own dressings ourselves? It seems like one of those things that’s easy to do, but I never get around to remembering how for long enough to actually make it….
I can only make ONE dressing, I guess it´s called a vinaigrette ( I remember at that point that once I thought I had invented coq-au-vin), olive oil, smashed garlic, salt, peppa, honey, mustard and balsamico vinegar. That´s very nice. My boyfriend is much more inventive in making dressings, so usually he gets to do the salad now. Hey, am I writing recipies down here? I can´t believe it. I guess that´s because my namesake is responsible for your horrid experience.
Greetings from Saladland, the other Annie
Looking forward to see more animals and hats
See, you will eat this salad stuff..I call it “rabbit food”…I can’t eat the stuff. Vegies are meant to be cooked to me. Then you say to make it fit for human consumption you have this need to put dressings on it…which is usually with a vinegar foundation to it….Yuk! Try eating normal cooked foods and buy common brand labelled items that others buy.
Keep it simple: 1 part acid like lemon juice, some kind of vinegar and 2 part extra virgin olive oil, salt, pepper. Anything savory will go but if you like sweet whisk in a couple of teaspoons of flavored jelly, like apricot or orange. Yum!
Yeah, that one fell into a category for me that can only be described as, ‘If mushrooms had asses, this is what they would taste like.’ I’m much more skeptical about dressings since. Ah well.
They actually had this salad dressing an outside art show I went to last month. The company had a booth where they were handing out samples. I’m not much of a mushroom fan, so I opted for the Goddess dressing. Sounds like I didn’t miss much. :/
Krista, I think you’ve got an accurate description there.
Annie and Bonney – thank you for sharing! Now I have no excuse not to make my own yummy dressing.
I just recently bought Annie’s Caesar dressing and the minute I tasted it couldn’t decide if it was rancid or not! It has a very weird, aka inedible, taste!
I’m a lazy cook, I admit– I just throw balsalmic vinegar and olive oil together to taste on top of my salads. Lazy, maybe, but it’s better (and healthier) than most salad dressings I’ve had the misfortune of encountering. Sometimes I throw in mustard, too -the other annie’s recipe sounds really good, come to think of it- but that usually exceeds my effort expenditures.