Salad Dressing

According to the Association for Dressings and Sauces, commercial salad dressings are prepared under strict quality controls and are, therefore, very safe products. The acidulents (such as vinegar and lemon juice) create a high-acid environment that is not conducive to bacterial growth. Salt also helps to prevent the growth of food-poisoning bacteria. And if eggs are in the dressing, they are pasteurized. The Association goes on to say that, contrary to popular opinion, when a salad dressing is added to a salad, it does not increase the health hazards but actually retards spoilage and growth of pathogens that could cause illness.

Salad dressings go back a long way. Food historians says that the Greeks and Romans ate mixed greens and dressing, and the Babylonians used oil and vinegar on their greens thousands of years ago.

Salad dressings vary from one culture to another. In North America, a wide range is available. In southern Europe, vinaigrettes are traditional, while mayonnaise is most common in eastern European countries. In China, says Wikipedia, Western salad is a recent adoption from Western cuisine, and the term “dressing” refers to mayonnaise or mayonnaise-based dressings.

Many light cooking oils—corn oil, olive oil, etc.--are used as salad dressings, sometimes mixed with other ingredients. Many thicker salad dressings, such as thousand island, are mayonnaise-based.

Specific Salad Dressing Products


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