Frugal Food: Italian Salad Dressing
So I totally messed this one up: somehow I missed the fact that Jenn’s frugal food series is thematic, that is, she’s choosing a theme for each week. This week I should have listed a ground meat recipe. Let’s see, do we eat ground meat? Not very often. And I’m not certain that adding ground turkey to jars of Classico spaghetti sauce classifies as frugal. But adding chopped, leftover venison which was shared with us by a hunter friend (I call it “free meat”) probably does.
Anyway, here’s my best shot: instead of using ground meat, in any recipe you like such as tacos or whatever, use a combination of lentils and short-grain brown rice (50/50), plus some oil and your seasonings. The beauty of this combo is that they cook together in the rice cooker. More frugal ground meat recipes at Frugal Upstate. (Next week’s theme is chicken.)
Now, back to what I wanted to share.
Being that we eat salad just about every day of the year, salad dressing no doubt accounts for a measureable portion of my food budget … although I’ve never (believe it or not!) actually measured it.
In Italy, we innovated an Americanized version of the Italian staple salad dressing: oil and vinegar, salt and pepper. Instead of sprinkling each individually on our salad, I mixed them all in the bottom of the bowl before adding the greens, then tossed. The proportions were as follows:
- a tablespoon or two (by eye) of whatever vinegar you choose
- 3 to 5 times as much olive oil, or use another oil such as grapeseed or walnut
- salt and pepper to taste
Now that I’m back at home, for some reason, this simple formula doesn’t seem exciting enough. So we use a non-MSG bulk seasoning mix that I buy through a food co-op for under $5/lb.
Next, I will be working on a replacement for Lighthouse Bleu Cheese dressing. Suggestions?






















