ISO: ISO salad dressing recommendations

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amanda_pennsylvania

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One of the side effects of chemo is mouth sores, which I have developed. My favorite salad dressing is balsamic and vinegar, but the other night I couldn't even eat my salad because the vinegar in the dressing hurt my mouth too much. Does anyone have a recommendation for another one? Maybe I need to try a cream-based one for the duration. Thousand Island? French?

 
I would try a cream-based one

perhaps a blue cheese would taste good and feel good on your mouth. There are some pretty good homemade recipes out there if you want to make it yourself. It's good to see you back here, Amanda.

 
Just recently copied this one. Copy Cat rec: Olive Garden Salad Dressing. Perhaps use the

dressing minus the vinegar as a base and work from there? Maybe add ketchup instead?
Big hugs as you are going though this.

Olive Garden Salad Dressing

1/2 C. mayonnaise
1/3 C. white vinegar
1 tsp. vegetable oil
2 Tbsp. corn syrup
2 Tbsp. Parmesan cheese
2 Tbsp. Romano cheese
1/4 tsp. garlic salt
1/2 tsp. Italian seasoning
1/2 tsp. parsley flakes
1 Tbsp. lemon juice

 
Hi Amanda, good to see you again. Sorry to hear that

you're having sores in your mouth but that porbably means that the chemo is doing it's thing! :eek:)

I think 1000 Islands would be a good one. They gave that to me in the hospital right after I had my tonsils out (eons ago) so it must not be too irritating.

Also try yogurt-based ones, maybe green goddess, and as you suggested, other creamy ones. Feel better soon!!

 
Amanda, if you like ranch try buying a dry packet of mix & adding it to yogurt

thinned with milk. You could try the mayo called for in it too, but I don't know if the acid in mayo is strong enough to burn also. The yogurt might be soothing.

 
I have found that if I put crumbled goat cheese into a salad, when I toss it, it leaves a nice

coating on the salad leaves, and I can use far less or even no dressing, depending on what else is in the salad.

Avocado works the same as well.

Good luck!

 
This is good and creamy - just cut down on the lemon juice and zest or omit them, so it's not too

acidic.

I always double this, since it's a little sparse:

CREAMY, LEMONY, PEPPER-PARMESAN DRESSING ON ROMAINE LETTUCE SALAD

INGREDIENTS:

3 heaping tablespoons mayonnaise
1 lemon, zested and juiced
1 teaspoon coarse black pepper
3 tablespoons extra-virgin olive oil (I used a little more)
1/2 cup grated Parmigiano-Reggiano
Pinch salt (I used salt to taste)

3 hearts romaine lettuce, chopped

DIRECTIONS:

Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half.

Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too.

Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.

Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.

Yield: 4 servings

From Rachael Ray

http://www.foodnetwork.com/recipes/rachael-ray/creamy-lemony-pepper-parmesan-dressing-on-romaine-lettuce-salad-recipe/index.html

 
A great salad recipe from Pierre Franey - The goat cheese becomes part of the dressing:

SALADE DE CONCOMBRES ET CHEVRE (CUCUMBER AND GOAT CHEESE SALAD)

INGREDIENTS:

2 cucumbers, peeled and thinly sliced
1 large tomato, cored and coarsely cubed
1/4 lb (4 oz) goat cheese, crumbled
1 tsp Dijon mustard
1 Tbsp red wine vinegar
2 Tbsp water
salt and freshly ground black pepper, to taste
2 Tbsp olive oil (I use extra virgin)
2 Tbsp parsley, finely chopped (I use flat leaf)

DIRECTIONS:

1. In salad bowl, combine cucumbers, tomato, and goat cheese.

2. In mixing bowl, whisk together mustard, vinegar, water, salt and pepper, then slowly whisk in the olive oil. (Or blend all ingredients except oil in food processor, then slowly add olive oil with machine running).

3. Pour vinaigrette over salad and toss well. Sprinkle with parsley, and serve. (I like to chill it before serving).

4 servings.

Edited from Pierre Franey's "Cooking In France"

 
Costco has a wonderful Tzaziki sauce in a container that is cool and refreshing and makes a great

dressing or dip or even a pasta or potato salad sauce. I think it would be easier on the mouth. be sure they test you for thrush---it's quite easy to treat.

 
Eggless Caesar Dressing

Just omit the lemon

and whir it all in a food processor.
This is really good and fast.

Caesar Dressing

1/2 cup freshly grated Parmesan (about 2 ounces)
1/4 cup plus 2 tablespoons olive oil
1/4 cup plus 2 tablespoons vegetable oil
1/4 cup fresh lemon juice
2 garlic cloves
1 teaspoon Worcestershire sauce
(I add a lite splash of fish sauce too-faux anchovy and no one is the wiser smileys/smile.gif


Combine all ingredients in blender or processor. Blend until smooth.
Season to taste with salt and pepper.
(Can be prepared 2 days ahead. Cover and refrigerate.)

epicurious

 
This is a keeper, thanks again! Have you ever left out the water in the dressing?

I think I might next time, since the cucumbers exude so much water.

I loved this, and it is so easy and refreshing.

 
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