Food Comparison

June 2015 Issue

The Well-Dressed Salad

The ancient Egyptians were happy with a drizzle of olive oil and vinegar on their vegetables. In mid-twentieth century America, Ranch, French, and Thousand Island salad dressings were all the rage. These days, salad dressings fill almost half a grocery store aisle with a diverse array of creations, pairing traditional flavors with a modern twist, such as Asiago garlic, wasabi Dijon, and pomegranate balsamic. But how do these salad dressings impact the nutritional value of your daily salad greens?

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