Hmmm, this got me to thinking.

I have been cutting way back on rich creamy salad dressings. Using the low fat version. The non fat is yuck imo. I use good quality EVOO and a squeeze of lemon juice a lot.

I bet the coconut oil would give salads a great taste. I love to add berries to salads too. Especially the dried ones.

I'll have to get some.

the coconut oil would have to be heated to use for salad dressing. its got a rather low melting point and melts at about 75 degrees. below that(room temp) in the jar it kinda looks and feels like parafin wax. straight outa the can its tastes horrid, but you can cook with it. you can use it instead of butter for frying. it'd take quite a bit to do fried chicken but i imagine it would taste pretty good. i know people who use it as a spread on toast in the morning with a dash of cinnamon. its got a great shelf life and doesnt go rancid like vegi oils can and its supposed to give a boost to your immune system. whats not to like?

OK, that recipe I posted yesterday was a hit with everyone in our house, which included guests! Those muffins are GONE! I am making a new batch this morning to share with yet another round of company, and this time I will use all coconut oil, nixing the portion of olive oil, and I bet they will taste even better. My husband could not believe there was no butter in them. They really were tasty. I will let everyone know how they turn out, but I think it's safe to predict they will be scrumptious.

awsome!.....so far ive only put it in hot coco, but im gonna try scrambling some eggs with it