Hi all,

Well, I'm on induction, so eat a lot of salad. Here's my favorite salad dressing: 3-4 parts Extra Virgin olive oil to 1 Vinegar and a bit of Dijon mustard in a small jar. Screw the lid on tight and shake it up.

You can change it in many ways, for example by adding minced garlic, or Italian seasoning (oregano and thyme), or herbes de Provence (marjoram, thyme, savory, basil, rosemary, sage, fennel & lavender) etc.

Am out of "regular" vinegar, cider and wine, but have two from Italy, white balsamic style and Modenaceti balsamic (ummm, dark and so good!) and one from China, Chinkiang. The white has 2 grams carb per tbs and it looks like 10 calories (the label is in a mixture of Italian and English); the balsamic 2 grams carbs and calories not listed; and the Chinese 1 gram of carb and 5 calories. It's very dark too, and although the lable does not say so (this one is in a mixture of Chinese and English), I'm guessing it has sugar in it.

I know this all seems like a temptest in a teapot 'cause the carbs are so tiny, but, still, I'm trying to do things right. Any thoughts? (Can you tell I like to eat?)

I read in the book to not use Balsamic at ALL...something about the sugar content. But hey, what do I know?

I use your recipe for dressing as well my favorite mustard is Maille - I am willing to use up a few carbs to have the perfect dressing! After induction Balsamic should be ok - tho a little hard to get exact counts on. ANother post induction treat could be strawberries sprinkles with splenda and some good balsamic and black pepper! Its a fabulous desert!

I was using blended vinegar that I bought at a Japanese grocery store, and I just happened to notice that the carb count was 4 g. per tablespoon! The flavor is very mild, but I do suspect that there's sugar in it too!

That Japanese vinegar you found was "Seasoned Rice Vinegar" and it definitely contains sugar. What it is, essentially, is a pre-made sushi vinegar. Regular rice vinegar (without the added sugar) is fine.

Actually, it's not sushi vinegar. It's a vinegar used mainly for pickling (like the japanese sunomono dishes). I don't know what it's a blend of though, and the carb count definitely suggests sugar! It's good though, a lot more milder than regular white vinegar or sushi vinegar for that matter

Walden Farms makes a low carb Balsamic Vinegar Dressing for those who like the taste but not the carbs.