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Article: The Best-Dressed List.

Article from:
Nutrition Action Healthletter
Article date:
September 1, 2000
Author:
Copyright

PICKING A SALAD DRESSING

The salad dressing aisle isn't what it used to be. Again.

For decades, salad dressings were all full-fat--some mixture of oil and spices plus vinegar (Italian), tomato (French), tomato and mayo (thousand island), or cheese (blue cheese).

In the 1980s, "light" dressings--usually with half the fat of the regulars--started to show up. Then came the fat-free craze of the 1990s. Suddenly, low-fat and oil-free dressings grabbed large swaths of shelf space.

Apparently, they didn't grab the taste buds of a large enough swath of shoppers. It's not easy to make gums and water taste like oil. And so the salad dressing ...

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