Salad dressings

It's a store bought one, but I love the Bolthouse dressings. Particularly the Salsa Ranch, but they have lots of flavors. It's only 45 calories for 30 g and it's delicious! I also buy the Panera Poppyseed dressing. It's 25 cal for 30 g. Both of them are located in the refrigerated produce section.

I use 1 tbsp dijon for a huge salad. 15 calories and soooo good.

Salad greens tend to have a bitter taste.
Fat from oils works to reduce the bitterness. Fat in salad is also important that it aid the absorption of fat-soluble vitamins from your greens. When I have a salad at home, and that is not scheduled to happen again, I simply add a teaspoon of olive oil and a tablespoon or so of some vinegary substance, maybe even pickle juice.

I use a packet of ranch dressing mix, a cup of buttermilk and a cup on nonfat Greek yogurt.

10 servings (45 grams)
Calories 36
Total Fat 1 g
Total Carbohydrate 4 g
Dietary Fiber 0 g
Sugars 2 g
Protein 3 g

SE Asian salad dressings contain no oil. Here is an example
https://www.taste.com.au/recipes/vietnamese-salad-dressing/231c5f62-3a53-4daa-b61d-cc7060e625aa

A dressing I like that uses less oil than classic vinaigrette (3 parts oil to 1 part lemon) is 1 part each of soy sauce, balsamic vinegar, nut oil.

Buttermilk ranch is pretty low fat. Use the smaller quantity of sour cream and mayo.
https://www.huffingtonpost.com/2013/08/19/ranch-dressing-recipe_n_3769342.html

Balsamic vinegar and vinaigrettes

I mix ranch dressing with salsa to keep the calories low. I don't like vinegar.

Maybe the question is how heavy to dress your salad. I find that tossing the salad well will decrease your use of dressing. For a bowl of greens I use a base of 1 tbsp EVOO and add lime juice or wine vinegar in a 3:1 ratio. You can also add a little water to this. To this base you can add a little creole mustard, or low fat yogurt, or use it just like this. If you add some chopped dill or cilantro to the salad it will enhance the flavor. In a medium size bowl add the dressing to the greens and toss really well. Serve (this will serve one or two). I use some black pepper and occasionally a little salt. I don't recommend placing the greens on a plate and adding dressing, you end up using too much and the flavors don't mix well. If you are taking a salad to work use a tight fitting tupperware and bring the dressing separate, add when you are ready to eat, close the container and shake really well.

I find that I use less dressing always if I put the salad in a huge bowl, pour on a small amount of dressing and really stir it up so that everything is coated, then transfer to the plate. If I pour dressing onto the salad on the plate, it always takes more. Sometimes can limit dressing by putting it on the side, and dipping into it.

Omfg you gotta try ranch. Use high protein greek yoghurt and a "ranch" seasoning of 1tsp each of garlic powder, onion powder, dried dill, dried parsley, sea salt and 1/2 tsp cracked black pepper. Sooo good.

I actually make my own with a Italian dressing seasoning packet to provide the spices. It is called Zesty Italian and it is a dry pack of seasoning that you add to your own oil and vinegar. I use APC plus MCT oil and a squeeze of lemon and flax seeds. It is the most delicious in the world. Low carbs, almost no sugar and good healthy fats.

https://www.amazon.com/Good-Seasons-Dressing-Italian-6-Ounce/dp/B000E1FZBY/ref=sr_1_3_a_it?ie=UTF8&qid=1525443118&sr=8-3&keywords=zesty+italian+seasoning&th=1

I always make my own.
The vinegar is key.
A basic is white balsamic vinaigrette (Trader Joe’s) or rice vinegar gourmet Kikoman brand it has a yellow top. No other but yellow top.

Olive oil
White balsamic
One garlic clove (either pressed or blender)
Pick one: orange slices, tangerine,
Raspberries, blackberries or a little lemon
If no press for garlic use a hand blender or normal blender to make an emulsion. Taste on lettuce or tomato add zero cal sweetener if needed