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Dec 23, 2007 05:48 PM

Will Splenda interact w/vinegar some wierd way?

I'm making my much-loved broccoli and bacon salad for Christmas dinner; the dressing consists of mayonnaise, a little apple cider vinegar, and a little sugar. Two of our guests are diabetic. Will the salad dressing still work if I make it with Splenda, or might the combination of Splenda and vinegar produce some wierd-tasting result?

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  1. I wouldn't bother -- the amount of sugar in each serving will be tiny. Diabetics and sugar aren't the same as, for example, someone with a food allergy. A tiny bit shouldn't be a problem, although you might mention it so they can factor that into their carb count.

    1. I looked in my Splenda cookbook by Marlene Koch. She has several recipes that use Splenda and vinegar. Just a little bit of sweetner can make a big taste difference ( for me at least). I would try it. Merry Christmas...

      1. Use the sugar - Splenda has no place anywhere near actual food.

        1. How much sugar does the recipe actually call for? I've found that you can substitute Splenda in some dishes, without it changing the taste, but others, you can't. I make a sweet vinegarette dressing all the time using Splenda, so hopefully it should work.

          1. I often braise meat in vinegar with some Splenda added to no ill effect. You should be fine.