Travelling with IC and gluten, dairy and soy free: Salad Dressing
Travelling when one has dietary issues like IC and being gluten, dairy and soy free can be a challenge -- especially when one needs to eat out. Burgers with buns are out. Can't have cheese on anything and most dressings have soy and vinegar in them. Yikes! What's a body to do??
Most restaurants carry main-dish salads. I have them leave off the problem items, like peppers, tomatoes, cheese, croutons. For the dressing, I bring my own "dressing kit." I carry it with me when we travel or even just go to a friend's house to eat. It's a pretty simple selection of items, and it's easy to pack. For a while I was trying to carry one of my home made salad dressings with me, but they are all egg-based. That's problematic especially when one is travelling for several days because they need to be refrigerated.
I came up with this combination after making a couple of salads recently that I made a vinaigrette type dressing using pear juice and olive oil.
The method is really quite simple. I just sprinkle some of the salt and adobo over the top of my salad, then I drizzle it with the pear juice and olive oil, then toss. Quick, easy and delicious.
Sometimes I use the olive oil and Adobo to dress a baked potato, as well.
By the way, I do this at home all the time, too.
Enjoy!
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