What salad dressings do you use?

I like Renee's Sweet Onion dressing the best, followed by Renee's Asian Sesame.
In general, I find the dressings in the refrigerated section of the supermarket way better than that ones in the salad dressing aisle.

I do a sprinkling of crumbled blue or feta cheese and drizzle balsamic vinegar. I like flavored quality vinegars (and olive oils) and purchase from a local oil & vinegar shop. With salads I don't use any olive oil. My favorite vinegars are blueberry, mission fig and a white ginger honey that goes very nicely with chicken.

I LOVE a classic Cesar salad, so Cesar is always a fave. A few croutons (warning- do NOT buy the low fat ones- they are completely flavorless!), I do usually add some chicken, and Kraft Classic Cesar dressing- very flavorful, peppery and only 80cals.

I'm also a big fan of honey mustard dressings- usually with chicken breast or tuna, fruit (dried cranberries or fresh strawberries, sometimes canned mandarin oranges) and chopped walnuts or pecans).

My final go to salad is a "taco" salad. Greens, a smattering of black beans, chopped peppers and salsa instead of salad dressing.

The biggest thing is to watch your portion with dressing- when I started measuring, I was shocked at how little 2 Tablespoons really is!

Squueze of lemon and black pepper.
Balsamic vinegar
Humous
Cottage cheese
Salsa
Nat yoghurt

Newman Own Toasted Sesame Ginger (it's ridiculously low calorie and tastes awesome) or just red wine vinegar and oil. ????

Bolthouse Farms makes amazing yogurt salad dressings. My favorites are the chunky blue cheese and salsa ranch :flowerforyou:

I typically use some variant of Ranch dressing, and I use the regular one. But I only use one tablespoon and then mix it in cup with a tiny bit of water and mix it together to thin it out a bit. Makes it go further and I don't use as much.

I love Hendrickson's dressings. The Original Sweet Vinegar and Olive Oil is great for marinades as well as a salad dressing. It has 70 cal for 2 Tbsp. Their Classic Italian is great as well. I use this one more because it only has 15 cal for 2 Tbsp. Both are wheat and gluten free with no preservatives.

I make a dressing with either fat free natural yogurt or quark and mix in lemon juice, mustard and black pepper. I sometimes add shredded cucumber & garlic to make a tzatziki, or tabaso and worcestershire sauce (dash) to make marie rose for fish.

I also like balsamic or flavoured vinegars, lemon juice and fresh-home made salsa to top salads.

I LOVE ranch. I only use a smidgen though, can barely taste it.

i just found Marzetti sweet and sour (with celery seeds) fat free. 45 calories per 2 tbsp. and I like the taste. shur-fine non fat italian is tasty too.. same amt of calories and I can cut this with more vinegar to stretch it..

I usually make my own olive oil and balsamic or olive oil vinaigrette. I use the Bolthouse Farms yogurt based blue cheese and ranch varieties if I want a creamy dressing or for dips.

99% of the time I make my own. 2 parts acid to 1 part olive oil...for acids I use some combo of (often flavored) white or red balsamic vinegars, red wine or rice vinegars, lemon juice, mustard, etc., then I season however I like with salt, pepper, herbs, and spices. Just depends on what goes with the rest of the flavors in my salad. Or I make my own ranch (low fat buttermilk, reduced fat mayo and sour cream OR fat free greek yogurt, splash of white vinegar, pressed garlic, fresh dill, parsley, and chives, and then salt and pepper - basically all to taste, depending on what flavors you like and how thick you want it). Sometimes I'll mix it with salsa, too. Swap out the garlic/herbs for blue cheese and you've got blue cheese dressing, too.

If I don't have time or I'm looking for a specific flavor, I love the Ken's Lite Poppyseed dressing, the (new-ish) light Olive Garden dressing, Marie's light chunky blue cheese and light Hidden Valley Buttermilk Ranch.

I like that Bolthouse blue cheese, too.