New Dressings Keep Every Salad ‘Dressed To The Nines’

PITTSBURGH - JUNE 12, 2006: We've all been there. With our best intentions for healthy eating top-of-mind, we prepare a healthful salad of colorful vegetables and crunchy greens. But then with the shake of a bottle and turn of a cap, those good intentions are quickly dashed by a fattening splash of unhealthy salad dressing. Who wants a healthy, low-cal dressing that tastes bad when most of us are screaming for a dressing with substance?

Fret no more. Andrew Schloss, chef and author of numerous cookbooks has partnered with the Canned Food Alliance to create a set of healthy, easy-to-prepare salad dressings that even sneak in extra fruits and veggies. The secret literally is in the can. The oil traditionally found in salad dressings is replaced with a puréed canned fruit or vegetable, cutting virtually all the fat and unnecessary calories, while providing an unexpected dose of fruits and vegetables.

To put these dressings in perspective, consider that two tablespoons of an average bottled vinaigrette contain 150 calories and 16 grams of fat,” says Schloss. Our dressings range from 14 to 46 calories per two tablespoons with a range of 0 to 2.5 grams of fat. Now that's an ideal choice for any health-conscious American looking to get one step closer to getting the recommended 4.5 cups of fruits and vegetables each day.


The Dressed to the Nines collection offers 11 varieties of infinitely versatile dressings that are designed for salads, but also are great on pasta, or used as marinades, grill sauces, pan sauces, wraps and sandwich spreads. They include:

  • Tomato and Avocado Salad with Green Empress Dressing
  • Asian Salad with Teriyaki Salmon and Apricot Vinaigrette
  • Tuna Caesar Salad 
  • Grilled Chicken Spinach Salad with Habanero Peach Vinaigrette
  • Golden Potato Salad with Creamy Harvest Dressing
  • Cobb Salad with Chipotle Black Bean Vinaigrette
  • Green Salad with Posole and Creamy Cilantro-Lime Vinaigrette
  • Mixed Endive Salad with Vanilla Pear Vinaigrette and Toasted Walnuts
  • Baked Garlic Cheese Curds on Field Greens with Smoky Tomato Vinaigrette
  • Escarole Salad with Roasted Tomatoes and Warm White Bean Vinaigrette
  • Savory Slaw with Ginger Pineapple Dressing

"They're thick, creamy, versatile and are a cinch to prepare,"says Schloss. All of the dressings are made with convenient canned foods that are likely already in your pantry, which eliminates the need to plan ahead.


A University of Massachusetts study found that canned foods are comparable in nutrition to their fresh and frozen counterparts when prepared in a recipe. Additional studies show that the canning process actually boosts the antioxidant activity in certain fruits and vegetables compared with fresh and frozen varieties.

Canned blueberries are a better source of flavonoids, canned pumpkin is a better source of vitamin A, canned tomatoes are a better source of lycopene, and canned sweet corn is a better source of lutein. The canning process boosts the bioavailability of these key nutrients making them more available to the body.


The Canned Food Alliance is a partnership of the American Iron and Steel Institute's Steel Packaging Council, the Can Manufacturers Institute, select food processors and affiliate members. The primary mission of the CFA is to serve as a resource for information on the nutrition, convenience, contemporary appeal and versatility of canned food.

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