What kind of salad dressing do you use?
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balsamic vinegar and olive oil or Wishbone Balsamic vinaigrette0
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Hidden Valley Ranch.... Full fat.... Walden Farms is just nasty...0
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well... i love my wish bone light parmesan peppercorn ranch (only 60 calories) but as you said something other than ranch... wish bone also makes a light italian that is delicious... another good dressing is Girard's light Champagne... if you are finding that cutting down to 2tblsp doesn't go far enough for you then you could always add a little water so the creamier dressing will go further.... that's what i did in the beginning.. now dressing or not i love my salads0
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A little bit of ranch dressing.0
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All I use is olives and raisins -- gives me all the sweet and salty I need. ;-)0
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My favorite is Kraft's Thousand Island.0
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1tbsp honey, 1tbsp olive oil, 2-4tbsp balsamic, salt and pepper... I shake it up and leave it on my counter. Use 2tbsp per large salad. It's not super-low calories (or fat or sugar) but I like that I know what's in it and it tastes delish!0
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I use fresh salsa - no sugar or fat, and lots of flavor!0
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I have been loving Annie's Naturals Roasted Red Pepper but today, I tried Newman's Own Lime Lite and LOVED it.0
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Basically I start with an oil, generally olive oil, but not always, sometimes nut oils or bacon fat and then an acid. I've used pretty much the gambit of fruit from lemon, lime, mango, berries, melons, pear juice, pomegranate and vinegars from cider to white wine, balsamic, late harvest vidal's, minus 8, rice and sometimes mustards, honey, maple syrup and pretty much every type of herb from our garden and not to mention spices like coriander, fennel seed, cardamom, etc. It's just balancing out the mouth feel of the different elements, but the possibilities are endless, and can't remember the last time a store bought dressing was ever in the fridge, really can't remember...lol.0
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I use Kraft Sundried Tomato Dressing. I used to drown my salad in Ranch, but now I only need a little bit of a drizzle, just enough to slightly dampen the greens.0
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I just eat Ranch. A tablespoon is only 55 calories. That's usually enough for me. Sometimes I used both Ranch and salsa. I used to put so much Ranch on my salad it looked like coleslaw, but those days are behind me. Just drizzling a tablespoon is enough for me now.0
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Catalina, thousand island, caesar!0
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I use vinegar., either balsamic or red wine vinegar. Alternatively, I use homemade salsa or fresh lime juice. I love the vinegar the most, lately.0
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I have found many low cal dressings are too vinegary for me. I use regular dressings: ranch , blue cheese, or poppy seed. Many dressings indicate a serving size is 2 tablespoons but I use only half a tablespoon. That works well for me.0
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I make lemon Dijon vinaigrette:
Lemon juice
olive oil
Dijon mustard
salt & pepper0 -
Braggs apple cider vinegar plus extra virgin olive oil from trader joes. Plus a light sprinkling of Johnnys pasta & salad elegance, & fresh ground black pepper!
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Light Ranch0
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Light dressings.
Lemon juice.
Balsamic vinegar.
At the moment, my favourite salad dressing is Turkish fig infused Balsamic Reduction. I don't think its a low cal dressing, probably 40 calories for 1 tbsp. But that's fine, because I only use 1 tbsp.0
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