When counting calories, use yogurt, pureed roasted vegetables or cottage cheese as the base for a dressing in place of salad oil. If it's a matter of health rather than weight, choose one of the healthier oils available, such as grapeseed, olive or sesame oil.
The purpose of oil in a salad dressing is simply to help distribute the flavoring and bind them to ingredients in the salad, so anything that is light on taste but has a rich, semi-thick consistency will do. Make a truly low-calorie oil substitute for your salad by combining 2 tablespoons each of corn starch and chicken broth to 1 cup of water and heat until it's the desired consistency.Learn More
Chili oil can be substituted with an easy homemade version. Homemade chili oil can be made by mixing 2 cups of olive oil and 4 teaspoons of red pepper flakes in a saucepan.Full Answer >
Substituting vegetable oil for butter in cooking many items is a viable option and a healthy decision. Vegetable oil contains polyunsaturated and monounsaturated fats, while butter contains saturated fat.Full Answer >
Generally, olive oil can be used in recipes that call for melted solid shortening. It cannot always replace solid or semi-solid shortening in recipes. Olive oil is itself a liquid form of shortening, a word coined to describe fat's effect on the gluten in flour; it shortens strands of gluten to create a finer texture, such as in cakes, rather than the chewy texture of stretched-out gluten in breads.Full Answer >
Some medically recommended substitutions for vegetable oil include fruit juices or sauces, mashed fruit, yogurt, fruit or vegetable purees, coconut or olive oil, butter, lard or fat. Substitute a quarter to a full cup of any type of fruit juice, sauce, mash or puree for one serving of vegetable oil. This quantity can vary depending on the use.Full Answer >