Grocery Shopping Showdown

  • By Matthew Kadey, M.S., R.D.
  • Published Nov 12, 2012
  • Updated Dec 17, 2012 at 4:13 PM UTC

Vinaigrette vs. fat-free salad dressing

The champ: vinaigrette

Bottled fat-free salad dressings are often laced with added sugars and sodium to make up for the loss of flavor when the fat is sucked out. What’s more, a 2012 study published in the journal Molecular Nutrition & Food Research found that adding some fat to your salads greatly increases the absorption of carotenoid antioxidants, such as cancer-fighting lycopene. Look for bottled salad dressings made with extra virgin olive oil and a simple ingredient list with little more than oil, herbs and vinegar.

RELATED RECIPE: Seared Ahi With Strawberry-Cucumber Salad

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FILED UNDER: Nutrition / Recipes

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