Dressings

Bottled dressing is one of the worst offenders for hidden seed oils and gums — a "creamy" dressing often gets its texture from xanthan gum and soybean oil, not actual dairy or emulsified eggs. Restaurant dressings taste better because they're closer to a real vinaigrette or aioli, just scaled up.

These recipes rebuild the dressing from scratch — real buttermilk or yogurt, cold-pressed olive oil, fresh herbs — so it tastes like the version you'd actually want on a salad, not a squeeze bottle.