Ranch dressing rules
For better or worse, ranch dressing is the most popular salad dressing in America, having overtaken Italian dressing as our dressing of choice, both at the store and at restaurants.
Ranch, in its low-fat iteration, is also touted as a viable part of a healthful school lunch, at least when it's served with fresh vegetables such as carrots, broccoli or peppers.
I am not a big fan of ranch (and I can't stand the taste of reduced-fat varieties). But my 14-year-old son is. And he is of the ilk -- a large and growing ilk, apparently -- that puts the stuff not just on salad (if only!) but on burgers and pizza and you name it.
I am not thrilled about that. But as a parent, there are just so many battles you can fight at once. On the bright side, my 17-year-old daughter just told me that she's realized she doesn't like salad dressing at all; she would rather eat hers plain. I prefer to drizzle oil and vinegar over mine, or to make a quick vinaigrette, but I'll admit I keep a bottle of store-bought "light" balsamic vinaigrette on hand because it has so many fewer calories than my home-made dressing. Again, though, there's all that sodium.
What's the dressing situation in your household? Do you embrace ranch, shun it or something in between? What else do you top your salad with?
Please jump in and share your ranch tales! And take a moment to vote in today's poll!
Jennifer LaRue Huget
| March 1, 2011; 7:00 AM ET
Categories: Dietary Guidelines, Family Health, Nutrition and Fitness, Obesity, School Nutrition, Teens
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