Sugar free dressing

Priasmama416
Priasmama416 Posts: 103 Member
edited July 17 in Food and Nutrition
What are some of your favorite low sugar or sugar free salad dressings/ sauces/ marinades? I like Paner. a's poppyseed dressing, but I'm getting tired of the same thing constantly and would like a change

Replies

  • curwhibbles
    curwhibbles Posts: 138 Member
    Walden Farms.
    They make great pancake syrup and ranch dressing.
  • littlegreenparrot1
    littlegreenparrot1 Posts: 719 Member
    Olive oil with a bit of vinegar (balsamic/white or red wine/cider) salt and pepper. Bit of lemon or lime juice, chilli flakes or a few herbs.

    This is a good place to start to make your own, it'll happily sit in the jar.
    https://www.jamieoliver.com/recipes/vegetable-recipes/jam-jar-dressings/
  • age_is_just_a_number
    age_is_just_a_number Posts: 1,366 Member
    Oil and vinegar with herbs as described above
    I also do these options:
    No dressing at all
    A tablespoon or two of hummus
    Pumpkin seeds
    Sunflower seeds
    Raisins
  • cantstopher
    cantstopher Posts: 17 Member
    I make a honey mustard salad dressing. I just use a small amount maybe 1/4 cup or less of olive oil, about the same amount of apple cider vinegar, honey mustard and djion mustard (I get these at aldis for very low price) I throw in some non fat yogurt about 8 ounces and a splash or two of orange juice to taste. lastly I put in some greek seasonings. I know it may sound questionable but it is great and very low calorie/sugar. I love it and serve it often with no complaints
  • AnnPT77
    AnnPT77 Posts: 38,218 Community Helper
    Did anyone say salsa yet?

    I'm very DIY with dressings, usually make just enough for one meal's salad. I don't enjoy having a whole bottle of the same ol' thing to use up. I like variety. Basic bases are vinegar or dairy, mostly.

    Vinegar + herbs, spices (or some prepared mustard) with no oil but instead a fat-containing ingredient, like chunks of avocado, some seeds or nuts.

    Mashed avocado (or commercial guacamole) thinned with vinegar to dressing consistency, which isn't low calorie but is more nutrient-dense for the calories than some dressings. Add whatever seasonings desired, but just a little salt and pepper (if plain avocado) is pretty darned good.

    Cottage cheese , possibly thinned with skim milk, with whatever seasonings seem nice (a little nutritional yeast won't hurt).

    Greek yogurt with spices/herbs or a little strong flavored cheese (blue, real parmesan) - not low cal with the cheese, but a decent protein contributor.

    Ume plum vinegar (which is salty) plus a tiny bit of toasted sesame oil, chopped green onions, maybe grated fresh ginger (depending on what's in the salad).

    In general, with cooking, I'm a big believer in experimenting: What's the worst that could happen? With salad dressings, usually that's one sub-ideal salad, at most. (Strategy if unsure: Mix up the dressing, dip a salad piece in it, adjust. If awful, usually not lots lost by tossing it, and that's rare anyway.)
  • penguinmama87
    penguinmama87 Posts: 1,155 Member
    I find salad dressings are very easy and cheap to make on my own, so that's usually what I do, and adapt to what I need. I adapt this balsamic vinaigrette quite often: https://www.allrecipes.com/recipe/218337/our-favorite-balsamic-vinaigrette/ (I use a lot more vinegar and skip the shallots so I can store in a squirt bottle to make it easy for my kids), and I adapt a lot of creamy dressing recipes by using Greek yogurt instead of mayo or sour cream. I often add nutritional yeast too. I generally prefer overall savory dressings to sweet ones, and any sweet flavor is a small part of the dressing or I will get it by using fruit in a salad (dried cranberries, chopped apples, and strawberries are my favorites to add to tossed salads.)

    I'm a "weigh everything" person, so I have my regular dressing recipes saved in the recipe builder here so I can log them by grams easily. :)
  • Speakeasy76
    Speakeasy76 Posts: 961 Member
    Another vote for making your own! I had to do that as I had to cut out a lot of ingredients recently, and even the "organic" kinds have added stuff I couldn't have in there. There are so many options, especially oil/vinegar based, and you can always adjust the amount of oil to cut calories. You can have a soy/sesame/ginger based one for more of an asian flavor, cumin/lime/olive oil for more Mexican-ish flavors, curry, etc.
  • SL62814
    SL62814 Posts: 22 Member
    I like tofu in my salads.
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