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….