Michelle Obama Explains How To Use Salad Dressing
RYAN: "I just got this thing called pink salt."
MURPHY: "Pink salt. That's Himalayan pink salt."
OBAMA: "I've never heard of that. Is it pink?"
RYAN: "And it's very cute, it matches my kitchen. It's pink. But also you can crack it. You can fresh-crack it over -- it's bigger like that, I like it. I do a little bit of olive oil -- which I use to cook a lot of things in instead of butter and stuff."
OBAMA: "So this is a simple dressing. Look at how simple this is."
MURPHY: "This is it."
OBAMA: "I mean, you don't even have to mix it separately."
RYAN: "A little balsamic. I used to be a big ranch fans. Any ranch fans out there? Ranch dressing fans?"
MURPHY: "Oh no."
RYAN: "I decided to to swap out that ranch for a little olive oil and vinegar. You still get the tanginess, you still get the creaminess with the feta, but it's a little leaner. And you have more energy. After ranch I want to take a nap."
OBAMA: "And you see how the chef is mixing the dressing. I mean, dressing is supposed to be an enhancement, it's not supposed to be the meal."
OBAMA: "You know, so you're not supposed to have like, extra dressing on the bottom of your -- that means you've had too much dressing. And that also makes the vegetables -- it wilts them, and it takes the excitement out of it. So you notice when you get professional salads out at a restaurant, one of the reasons that they taste so good is that they don't over dress it."
RYAN: "I love that. I agree."
OBAMA: "So try that, where it's just coating the vegetables and it's not swimming in the vegetables."