Pat's Famous and Healthful Low-cholesterol Salad Dressing
Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Blue Cheese | 1 oz (28g) | 100 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Safflower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/4 cup extra-virgin olive oil
- 1/4 cup safflower oil
- 1/4 cup soy oil
- 1/4 cup peanut oil
- 3 tbsp balsamic vinegar
- 3 tbsp apple cider vinegar
- 1 garlic clove, minced/pressed
- 1 1/2 tbsp crumbled blue cheese
- 1 tsp soy sauce
- 1/2 tsp dry mustard
- 1/4 tsp pepper
- 1/4 tsp dried basil leaves
- =
Directions
Pat piper or sonoma, california, sends us her recipe rather assertively called pat"s famous and healthful low-cholesterol salad dressing. She first tried a balancing act of 1 to 1 (equal parts oil and vinegar). But overly tart results pushed her back to traditional ratios of 3 (oil) to 1 (vinegar).§ she then elected to combine predominantly monounsaturated olive oil with three significantly polyunsaturated vegetable oils, hoping to bring better nutrition by way of variety. Liking the concept of variety, she also combined several vinegars.§