Salad Dressing recomendations???

Buy a salad dressing bottle and make your own! Vinegar, lemon juice, salt, pepper, your favorite spices and a *small* bit of EVOO.

i LOVE just plain old balsamic vinegar and a little oil and to give it an extra oommpphh i put in a little bit of seeded mustard

YUMO

Lime juice and calantro...yummy

Def kraft low fat balsamic Vin. I also add some real lemon juice. Oddly it tastes pretty good if you have tomatoes and avacados and a low cal cheese.

Hi I love a good dressing too and I've found if it's low calorie or low fat, it has something extra added that's just as bad such as sodium and sometimes they are even higher in fat. I like Kraft Sun dried tomato vinaigrette, it has 60 calories for 2 tbsps and also like Wishbone romano basil vinaigrette which also has 60 calories per serving. I've tried just plain olive oil(didn't like it either) and oil and vinegar (nope). Hope this helps and good luck to you:)

I sacrifice a few calories during the day if I know I'm gonna have salad for dinner. That way I can eat some real, good dressing.

I like Maries yogurt dressings, they have all flavors including ranch and bleu cheese, and I do the dip the fork in method, I can usually get away with about 1 tablespoon (40 cals) for a good sized salad.

reduced balsamic vinegar is sooo yum. you can use it as a base and doctor it with fruit!!! here is a recipe online http://www.ehow.com/how_4894497_make-reduced-balsamic-vinegar.html
I googled it and it says 2calories per tablespoon. surprise to me cuz is real sweet

Wishbone Salad Spritzers. I really like the Ranch, it looks watery but has really good flavor. Only 15 calories in 5 sprays which is a very adequate amount for a salad.

My husband and I love this adaptation of a spinach salad dressing. I cut out most of the oil, and use splenda instead of sugar. It's a pretty pink color, too!

3 Tbs canola oil
1/4 to 1/3 red onion
1/2 cup splenda
1Tbs. poppyseeds
1/2 cup apple cider vinegar
1/2 tsp salt
water (try 1 cup, then taste, add more if the vinegar is too strong)

Blend it all up in a blender. Taste it, and add more of whatever you think it lacks. I'm afraid I'm not a detailed cook...I just add until i like it. I store the dressing in the fridge in a rubbermaid dressing-style container. It will last for quite a while!

Note: Because I cut out most of the oil, it doesn't 'stick' to the salad very well, it's very runny. I add some sure gel, or clear gel until it's the thickness I like. If you don't know what that is, it's basically a granulated tapioca based thickener. You can probably find it at health food stores or food storage/preparedness stores.

If you don't like the texture of straight olive oil, do try putting your olive oil, vinegar, and spices in a bottle and shaking it up. It'll separate out in the fridge but all that matters is that it'll taste aaaamaaazing on your salad!

My ultimate "go-to" is Kraft- Fat Free Zesty Italian. It is my absolutely favorite and in addition to salads, I use it on baby carrots and even use it with deli turkey on a sandwich instead of mayo/mustard or even a piece of romaine lettuce, some deli turkey and a couple drips of the dressing for a super low-cal and delicious protein boost.

I recently found Trader Joe's - Champagne Vinaigrette which is also delicious. I think this one is about 40 or 50 cals for 2 tablespoons but I rarely need that much. Really really good!

I like Paul Newman's Light Balsalmic Vinegarette. The Light Raspberry
vinegarette is pretty good on spinich, too. So far, I've like most of his Light Salad dressings. I have also used olive oil, lemon, and Lawry's seasoning salt. If it's too oily, then back off the oil ratio.