Salad Dressing Extraordinaire

By Cindy Bishop on 08/02/2006
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AnniesI’m a bit of a salad dressing snob, usually preferring extra virgin olive with traditional balsamic vinegar (that from our fabulous healthy cooking – and eating – tours of Italy) or a really good version learned from my French ex-boyfriend that uses fresh garlic and lemon juice.  So when a fellow dietitian told me about Annie’s Naturals Lemon & Chive dressing, I said I’d give it a try, but didn’t hold out any great hopes.Well, she was right.  Love it!  And it’s so easy to open a bottle on those days you just don’t want to wield a knife or whisk. 

With all the wonderful fresh veggies available for healthy eating at this time of year, I’m excited about finding something to make them even better tasting.  And the dressing is made in Vermont! 

Okay, I need to get a life….

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(posted on August 2nd for Marsha Hudnall)

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