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Okay...I can't eat Ranch dressing anymore, too much garlic! So, I've found a two salad dressings with no garlic - the spritzer red wine cabernet, and then a raspberry hazelnut vinaigrette.
Del Monte Four Cheese Spaghetti Sauce doesn't list garlic in their ingredients, so I can use it . It's either pretty good or I just miss spaghetti!!! (It's also like the cheapest one out there which I think is hilarious).
I can eat the Great Value Alfredo Sauce in miniscule amounts, but that's so hard to do!!! Has anyone else found anything with such small amounts of garlic product/NO garlic product in it that they can actually indulge?
(also can't eat the chipotle taco seasoning! whew, talk about stomach upset....I think it flipped over about 8 times)
Del Monte Four Cheese Spaghetti Sauce doesn't list garlic in their ingredients, so I can use it . It's either pretty good or I just miss spaghetti!!! (It's also like the cheapest one out there which I think is hilarious).
I can eat the Great Value Alfredo Sauce in miniscule amounts, but that's so hard to do!!! Has anyone else found anything with such small amounts of garlic product/NO garlic product in it that they can actually indulge?
(also can't eat the chipotle taco seasoning! whew, talk about stomach upset....I think it flipped over about 8 times)
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Re: Products you can eat
Sun, July 29, 2007 - 8:50 PMI make my own salad dressing. It takes about 5 minutes. Here's one I came up with this weekend for a potluck, since I brought salad, and everybody was raving about it. I didn't measure anything, so these are WILD guesses at amounts....
PEACH TARRAGON VINAIGRETTE
2 Tbsp peach juice
1 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
1 tsp Bragg's (you could use tamari or soy sauce)
1/2 tsp maple syrup (you could use honey or sugar)
1/4 tsp dried tarragon
1/4 tsp mustard powder (you could use prepared mustard)
several generous grinds of black pepper
water to adjust consistency and strength
Put it all in a glass jar and shake! Shake well before each use. Can store in refrigerator, but olive oil might harden; let come to room temperature to reliquefy the oil.
You can use this basic idea to make easy vinaigrettes on the fly; it's really just good olive oil, good vinegar, spices, maybe some fruit juice.
