comparing salad dressing

Have you ever noticed the residue left on the salad bowl after using Kraft salad dressings? It's almost impossible to remove! Not even dish detergent will dissolve that greasy mess....especially in a plastic Tupperware type bowl.

So I bought Renees dressing ...which is twice the price and very delicious (especially the poppyseed!) ...and it does not seem to cause the same greasy problem.

In comparing the ingredients, the Kraft bottle has four ingredients that Renees does not: propylene glycol, soybean oil, alginate and polysorbate 60.
Renees uses canola oil...which may be lighter and less gummy. Anyone have any comment on this? Or know for sure? Is soybean oil heavier than canola?
I always think if it sticks to the bowl like this, what must it do in your stomach?
Maybe that healthy salad stays stuck to your intestines....glued there by the dressing!

So I am off Kraft dressings now for awhile and I am buying Renees, which I prefer in terms of taste and flavours.

We'e been using Renee's at our house too. Really like their cole slaw dressing. It a grerat dressing and I too like their poppy seed. Nice and thick some you don't need much and you can use it for dip too. Tastes a lot fresher too.

We've been using this quality salad dressing for years. Renee started out in her kitchen. The business eventually grew and grew until she sold it a year or two ago for about a billion dollars or so. She and her husband did it all....making, marketing and distribution.
The only salad dressing better than hers are my aunt's, who makes all her salad dressings with top quality ingredients and rarely makes too much so every time is always fresh.
I love Renee's cole slaw dressing too. My hubby says her Caesar and Chunky Blue Cheese are excellent as well.

Renee's BlueCheese...if you love wings, or BBQ'd Chicken...buy this wonderful flavour and put a spoonful on your plate for dipping...thee best...THEE best!

My hubby loves the blue cheese dressing as a steak dipper too.
We tried the Raspberry Vinegarette tonight. Not to our liking. I think it was just too sweet. This time, I prefer my homemade version.

cking, many of those chemicals and emulsifiers and binders, so the creamy dressings are less likely to separate.

Renee products are great but I find that they are prone to spoilage much faster than a Kraft-type dressing - a side effect of using more natural ingredients. Chemicals extend shelf-life

As far as oils are concerned - calorie-wise, there is no such thing as a light oil >> they all are about 100 cal/tbsp. Where they do differ nutritionally is the ratio of saturated:monounsaturated:polyunsaturated fats. Saturated fats are where the (evil) transfats are. There is also a difference in "smoke point", the temperature where the oil starts to "burn" or smoke. Higher smoke points can be found in peanut, corn, canola and soybean oils - lower smoke points are found in extra virgin olive oil and butter >> that is why food processors and fast food restaurants use the soy and canola oils, with price being the decider.

I like to make most of my own salad dressings - 2 pt oil (extra virgin olive, or for a more "Asian" flavour, use sesame oil), one part vinegar and/or lemon juice. Spice it up with whatever strikes you - any fresh or dried herbs, a dash of tabasco, balsamic vinegar, etc. I have also made my own mayo's >> messy and time-intensive, but O SO Delicious!! Otherwise, I like Newman's Own dressings.