What are your favorite salad dressings?

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.

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

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.

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.

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!

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

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!

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

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.

Walden farms! Zero calories!

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.

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!

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