Travelling with IC and gluten, dairy and soy free: Salad Dressing

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.

This picture above shows exactly what I carry with me in my salad dressing travel kit.  I bring a small bottle of olive oil, some Real Salt, a little spice container with some of my home made Adobo seasoning in it, and a re-used dropper bottle with pear juice in it.  Below are shown the full-sized versions of these items to help with visualization:




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!