What are your favorite salad dressings?

tekkiechikk

I love green salads. I also love Marzettis Lite Blue Cheese dressing. But at 90 calories for 2 TBS (which does not go a long way in a salad), it's depressing how fast the calories rack up. I also like using plain vinegars (apple cider, balsamic), but sometimes want a creamy dressing that doesn't taste like pourable chemicals. Know of any good salad dressings that don't compromise on taste? Or do you make your own? Thanks!

Amitysk

I have found that Bolthouse Farms brand is really tasty. You can find in the refrigerated case in produce. They are yogurt based and usually run about 40 calories per serving.

The only creamy dressing I make on my own is with the Hidden Valley packets. You can make that light by using skim milk and light mayo.

dklibert

I make Hidden Valley packet with low fat buttermilk, substitute 1/2 light mayo and 1/2 non fat greek yogurt for the mayo called for on the packet.

This yogurt mayo from Dr. Oz made a great artichoke and veggie dip. I want to try it as the base of a dressing soon. doctoroz.com/recipe/greek-yogurt-mayo

Here is a creamy cucumber dressing it is great too! soupspiceeverythingnice.blogspot.com/2014/04/creamy-cucumber-dressing.html

ladybg81

Try some of the Walden Farms dressing. They are zero calories and not terrible at all

gothchiq

Light ranch by hidden valley, light honey mustard by Ken's (or homemade).

tekkiechikk

Thanks for the suggestions! I've seen the Walden Farms dressings, but at zero calories have always wondered how good they taste. I'll check them out. Love Hidden Valley and will experiment using some of the substitutes suggested. Have never heard of Bolthouse but will look for it. The creamy cucumber has my mouth watering already

jakj00

I agree on the Bolthouse Farms...low calorie and delish!

jaggerjia

just a matter of preference, but i like thick dressing as a dip and much thinner for a salad dressing, so i will take ranch (1 or 2 T) and put it in a small glass and add an equal amount of water or milk and stir it up, it thins it out and makes it go a lot farther, and i find it delicious.

nilbogger

You can always thin down a creamy dressing with some vinegar.

krithsai

I make my own. I always have a few ingredients available - balsamic, white and apple cider vinegar, good quality olive oil, fresh garlic, lemons, italian seasoning and greek yogurt. From there, I just wing it. I made this dressing of olive oil, apple cider vinegar, crushed fresh garlic and red chilli flakes yesterday - YUMMY! I've sometimes made a "creamy" dressing by whipping together greek yogurt, lemon zest and some lemon - yummy! Homemade dressing recipes are very forgiving. You can add flavors as you go and really measure out your portions to make logging easy.

PowerfulHunt

Kraft - Lite Balsamic Vinaigrette Salad Dressing (25 cals for 2 Tbsp)

MayMaydoesntrun

I use blue cheese crumbles instead of actual blue cheese dressings. It's 110 calories for 3 tablespoons and it really goes a long way. Love my crumbles!

palwithme

MaryBBrown wrote: »

I use blue cheese crumbles instead of actual blue cheese dressings. It's 110 calories for 3 tablespoons and it really goes a long way. Love my crumbles!

Agree. Better option.

GameGirl777

I make my own. 1 cup olive oil, 1/2 cup balsamic vinegar, 1/2 cup honey, Italian seasoning, maybe a squeeze of lemon.

MeowMix66

Whole Foods 365 Lemon Tahini dressing. 30 calories per 2 tablespoons. http://www.fooducate.com/app#page=product&id=52EFBFDA-7166-348F-4399-A170313488CC

LifeInTheBikeLane

I use Maries Yogurt Blue Cheese. It's 70 calories for 2tbsp.

I also use Sweet baby rays BBQ sauce sometimes. It's not a dressing but it is enjoyable!

MoiAussi93

If I have salad at home I make my own lemon dijon vinaigrette. Just olive oil, lemon juice, Dijon mustard, and salt and pepper.

exstromn

Maple Grove Farms of Vermont Raspberry Vinaigrette Fat Free (contains no high fructose corn syrup) and is great on spinach and shrimp salad. I also like Hidden Valley Ranch lite to which I add a little garlic powder and lemmon pepper. mmmmmmmm

NikiMG1681

Ken's Bleu Cheese Vinegrette!!!!

Yum. But, unfortunately, it totally eats up my calories and fat.

So. I dont' have a good answer. I just don't eat salad anymore. I steam spinach in the microwave.

tekkiechikk

Apparently, I've really been missing out on using Greek yogurt for a dressing base. I love eating it just as yogurt, but will be trying some of the combinations. And I'll pick up a container of lite bleu cheese crumbles. Thanks also for all the bottled suggestions, I'm making a list.

cruelas01

I made an almost oil free salad dressing from stuff in my fridge. My husband even likes it, so I always keep it on hand.

2T Lemon juice (or other citrus, I have tried lime and limequat - all good)
2T Rice Vinegar
1t Hot Sauce (optional, I use Tapatio)
1t Light Ranch Dressing

This is two servings (but I now mix up larger batches)
I have also tried mashing up some avocado and mixing it in. This is really good too!

Per serving (without avocado):
calories 10
Total Fat 1 g
Sodium 77 mg
Potassium 19 mg
Total Carbohydrate 2 g
Sugars 1 g
Vitamin C 12 %

tinascar2015

I've always made my own vinaigrette, and this is my favorite, which makes about 10-12 servings, about 50 calories for 2 Tbls.

2 Tbls. olive oil
6-8 Tbls white or raspberry balsamic vinegar
1 Tbls honey mustard
1 Tbls lemon juice
2 Tbls water
2 smashed cloves of garlic (remove after infusion, usually several hours)
1 tsp. dried oregano
1/2 packet Splenda
1/2 tsp salt
Coarse black pepper to taste

You can reduce the oil to vinegar ratio, but I like a dressing with a less oily taste.

Sometimes I sprinkle 1/2 ounce of crumbled blue cheese on the salad, a very nice touch when I haven't had too much salt or fat that day.

avskk

I like the Litehouse Opa dressings. You find them in little squatty jars in the refrigerated/fresh section of the produce aisles -- usually near the Bolthouse dressings, if the store carries them.

softblondechick

Walden farms! Zero calories!

dogbydog123

I prefer to make my own salad dressings.

annetteh145

I marinade tomatoes and red onions in my dressing prior. Usually I let it sit while I prepare the rest of the meal. It's simple and super tasty.

1tbsp olive oil
1/2 tbsp white balsamic vinegar or white wine vinegar
Salt pepper and
1/4 teaspoon SUGAR
Tomatos
Red onions

After 15 minutes or so you will see that that the vinaigrette releases all the juices from the tomato/onion and the fluids almost double up. My salad is never dry or tasteless. Just add lettuce and whatever other greens you like. Cucumbers, bell peppers etc. I usually make some lean meat with this that I pan fry without fat or oil, so no additional fats are in my meal.

FatFreeFrolicking

Ken's Italian and Ken's red wine vinegar & oil

rocknrollfire

i make my own! my favourite is a blended vinaigrette w/ apple cider or red wine vinegar, maple syrup or honey (depending on what i've got), shallots, grainy mustard, and olive oil.

also, sometimes when i've got a jar of pre-made pesto that's only got scrapings left in it, i shake it up with some more olive oil and some white balsamic vinegar. delicious!

kristn__

If I'm craving something creamier I usually go for a mix of FF sour cream and salsa mixed together. So good! Otherwise I make homemade vinaigrettes

ErinK09

I love ranch. Just a little teensy bit is enough for me on my salads if I have chunky vegetables on it.

tekkiechikk

cruelas01 wrote: »

I made an almost oil free salad dressing from stuff in my fridge. My husband even likes it, so I always keep it on hand.

2T Lemon juice (or other citrus, I have tried lime and limequat - all good)
2T Rice Vinegar
1t Hot Sauce (optional, I use Tapatio)
1t Light Ranch Dressing

This is two servings (but I now mix up larger batches)
I have also tried mashing up some avocado and mixing it in. This is really good too!

This sounds fabulous and I can't wait to make it... I'm trying to mentally 'taste' what this is actually going to taste like and can't wait.

I bought some Bolthouse Blue Cheese over the weekend and it is really, really good for being low cal. Have plain Greek yogurt in the fridge, too, for some of the other recipes. I'm compiling all these recipes so I have them for future use and plan to make them all at least once.