Best salad shakers according to redditors

I got you

https://www.amazon.com/Kolder-13214-Dressing-Bottle-13-Ounce/dp/B002OOVB0I

I love my mustard-lemon vinaigrette.

-1 heaping tbsp Dijon mustard

-2 tbsp fresh lemon juice

-4 tbsp EVOO

-1/2 tsp salt

-1/2 tsp pepper

As for containers, this thing is all you'll ever need for salad dressing. Easy to measure, mix, store, and pour. I use it for other sauces too.

I second the recommendation for making your own dressing.

I've got one of these which has been really convenient. Don't have to wash out an oily measuring cup since there are measurements on the sides.

I think this is it:

https://www.amazon.com/Dressing-Containers-Silicone-Condiment-Leak-Resistant/dp/B0076PNQNU

Get one of these https://www.amazon.com/dp/B003L0OOR6/ref=psdc_388158011_t1_B0076PNQNU and make your own dressing. It is very easy, cheap, and you know exactly what you're getting. That little container changed everything for me.

This is my experience as well; also a home mixologist.

I buy maybe 30 lemons (or limes) at a time, and I juice them with a Black + Decker electric juicer, an older version of this one. I then strain the pulp out, ultimately though a metal coffee filter. Then I freeze the clear juice in 8 ounce plastic freezer jars.

When I thaw the juice, I just let it sit at room temp or in the fridge, undisturbed. There will then be the opportunity to decant the juice away from a bit more pulp. I keep each juice in the fridge in its own Oxo salad dressing container

My last batch of each, I began an experiment of adding about a 1/2 teaspoon of vodka to the juices to see if that extends the life. I do this with homemade grenadine (also refrigerated) and I’ve had no issues with long term cold storage.

Dressing 2 Go

Salads- Get one of these guys - http://www.amazon.com/Kolder-21DRS-Salad-Dressing-Bottle/dp/B002OOVB0I and start making your own dressing. Most of them are olive oil based and very easy. They usually take me about 2 minutes to make. I've seen the thing at Target too.

Sandwiches- I use a potato peeler with zucchini (specifically, I buy the lighter variety of zucchini as it seems to have more moisture). I line the bread with it, and drizzle hot sauce. Can't really get more healthy than that.

Tuna - I would bet that switching the mayo for greek yogurt or sour cream would be fine. I'd add in a little cumin/oregano or garlic/onion powder to get some more flavor out of it.

When I started the SCD I bought one of these (Kolder Salad Dressing Bottle, Glass, 13-Ounce, Made in the USA https://www.amazon.com/dp/B002OOVB0I/ref=cm_sw_r_cp_api_tD.UzbF9RFAT4). It has recipes w/ measurements on the side and has been wonderful. My wife and I like the Greek dressing and there's only ~1/3 cup of lemon juice in the entire recipe so the impact is negligible.

https://www.amazon.com/Kolder-13214-Dressing-Bottle-13-Ounce/dp/B002OOVB0I

For me it's more of a consistency thing than a particular flavor I'm after. I prefer the thinner "restaurant style" ranch over anything I can buy in a bottle...

What I've done is use a packet of Hidden Valley Ranch mix, but while I use the full cup of milk (sometimes a bit more) that the instructions call for, I only add a little bit of the mayo (just barely enough to provide a very slight thickening).

I also add in a bunch of fresh-cracked black pepper, and little kosher salt.

Tip: get yourself one of these:

https://www.amazon.com/OXO-Grips-Salad-Dressing-Shaker/dp/B003L0OOR6

Side note: on Taco Night (because I know you have one!) mix a packet of HVR into a pint of sour cream before you start on the rest of the taco fixin's... by the time you're ready to start assembling tacos you have Ranch-flavored sour cream. WIN!

Conquer your fear with knowledge! I would recommend looking at a few different lists of veggies that include their carbohydrates, pick 2 that sound good to you and learn a few recipes for each one. Here is a page on the subject of vegetables and carbs. Check out r/1200isplentyketo/ for recipes that are veggie-centric.

I love all vegetables and love variety in my diet, so pretty hard to pick a favorite. I would recommend you look to spinach first - it's VERY easy to cook, and of course very tasty raw as well. Spinach cooked in butter with salt and pepper is delicious, and full of nutrients.

For your salads, that's an easy way to add fat. Prepared salad dressings are, in my opinion, trash. Making your own (once you've done it a few times) is quick, and well worth the effort - and it will be exactly what you need it to be! A good salad dressing can also be a good dip/sauce for anything else you want to eat. Here's a quick guide. Just skip the dressings that are sugar-based. You can keep homemade dressing in the fridge for a few days too - I have this one and adore it

Trying to eat healthier. This portion controlled salad dressing bottle would be awesome. It's $7.38 and not an add-on. For future reference filleritem.com

https://www.amazon.com/Kolder-Salad-Dressing-Bottle-13-Ounce/dp/B002OOVB0I - I have this. It's great - recipes on the side with quantity marked lines.

Here they are on amazon

This time I used the stuff in the tub so I didn't wash it.

When I buy it unwashed I do a two-step process: Wash and spin in a salad spinner and get as much water off as I can that way. Then, I transfer it to a Salad Sac --basically a terry cloth bag with a drawstring that you can swing around to dry your greens. It's as ridiculous and fun as it sounds, and it actually works! I've kept spinach and even herbs like cilantro dried this way for 5-6 days in the fridge with minimal wilting.