What "dressing" do you put on your salad?

I use hidden valley light ranch. It does not skimp on the flavor and it satisfies my creamy dressing craving. I add lemmon or lime juice to make it a little runny so it coats all my salad.

I ALWAYS make homemade dressings - I cannot remember ever buying a store bottle. Here are just some of my favourites - ill be doing a salad dressing piece on my instagram for anyone interested in following (wolfegirl1).

Basic dressing mustard and vinaigrette dressing (my staple)

1 TB of oil (I don’t always include this)
1 TB of red wine vinegar
Tsp Seeded mustard
Garlic mince to taste
Salt & pepper

Raspberry Yogurt Salad Dressing

A fresh and fruity creamy salad dressing that is excellent on fruit salads.
Makes 1.5 cups (6 servings) ‹

• 1/2 cup plain nonfat yogurt
• 1/4 cup fresh raspberries or 1/4 cup frozen raspberries, thawed
• 1 tablespoon skim milk
• 1 1/2 teaspoons chopped fresh mint or 1/2 teaspoon dried mint, crushed


Honey Basil Vinaigrette

Fresh basil makes this dressing wonderful with fresh tomato salads.
Servings: 10
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 4 teaspoons water
• 1/2 cup balsamic vinegar
• 4 teaspoons extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon finely chopped fresh basil
Whisk first 7 ingredients in small bowl. Add basil and place in covered salad cruet. Shake before serving. Best at room temperature. Do not store for long in refrigerator. Fresh herbs become pungent!
Per Serving: 23 Calories
2g Fat
trace Protein
2g Carbohydrate
trace Dietary Fiber
0mg Cholesterol
60mg Sodium
Asian Peanut Dressing

Serve over your favourite Asian salad!

Makes 3/4 cups ‹

• 1/3 cup fresh lime juice
• 1 1/2 tablespoons minced peeled gingerroot
• 3 tablespoons water
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons creamy peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons chili paste
• 3 garlic cloves, minced
Combine all ingredients in a small bowl; stir well with a wire whisk.
Per Serving per 1 tablespoon: 38 Calories; 2g Fat (45.0% calories from fat); trace Saturated Fat; 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 175mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Parmesan Dill Dressing

A delicious dressing for green salads.

Servings: Makes 1 1/3 cup

• 1 cup low fat mayonnaise (we used Hellmann's®)
• 1/4 cup 2% low fat milk
• 1/4 cup grated freshly grated parmesan cheese
• 1 tablespoon cracked pepper
• 2 tablespoons red wine vinegar
• 1 teaspoon onion powder
• 1/2 tablespoon garlic salt
• 1/2 tablespoon paprika
• 1 tablespoon dill weed
• 1/4 teaspoon lemon juice
• 1 dash Worcestershire sauce
• 1 dash hot pepper sauce (optional)
In a medium bowl, combine all the ingredients listed above. Cover and store in refrigerator for 2 hours or overnight to allow flavours to blend.

Low-Calorie Creamy Balsamic Salad Dressing

Ingredients
1/4 cup balsamic vinegar
1 tablespoon light soy sauce
1 1/2 tablespoon Dijon mustard
1 1/2 tablespoon honey
3 tablespoons nonfat Greek yogurt (may substitute regular nonfat yogurt but finished product will be a little different)
1/2 tablespoon extra-virgin olive oil.

Directions
Mix well. Store in refrigerator.

Calories: 62 Fat: 4 g Carbs: 6 g

Notes - Makes 8 servings/2 tablespoons each.

Trader Joe's Sesame-Soy-Ginger dressing. 35 calories per two tablespoons!

I need something new to put on my salad..I usually use Newmans Lite Honey Dijon...but im sooo tired of it..Any ideas?

Newman's Own Ginger lighten up dressing 2 tbs of yumminess!

I like the Kraft Light Parmesan Asagio Balsamic Vinaigrette

Or the Yogurt based ones cant remember the name so I am no use.

I used to use balsamic vinegar and olive oil, but my current favorite is salsa with a little bit of light sour cream mixed in.

Silly but I usually put barbecue sauce. Sweet Baby Rays to be more specific, and I only do 1 Tbsp.

I recently tried the Maries Yogurt coleslaw dressing and plan to try their Asiago Parmesan dressing. If I remember correct it was like 90c. per 2 Tbsp.

Do you like pickles? If you do then you might like this.

I put some sauerkraut (edens organic in glass jar cause it is full of probiotics like in yogurt), cayenne pepper and a tbs of nutritional yeast.

Mix it through and you get all that vitamin B from the yeast and probiotics for your digestive tract and it taste all vinegary (if you like that sort of thing)

I'll have to bump this to finish reading later, thank you everyone!

I like the Newman's Own Lite Lime - good stuff. I also do greek yogurt with a little milk and garlic nummy

Lithouse Pear Gorgonzola!

I use Kraft's light asian toasted sesame dressing and it's really good. Also it's only 50 calories for 2 tablespoons. That is usually enough too, depending on the size of the salad.

Best thing I ever did was start using salsa instead of salad dressing. It's even better if you make a batch yourself with real tomatoes instead of canned. You can control your sodium and the "heat" by making it yourself!

I use full fat ranch, Olive Garden's Italian, and Caesar a lot. I also use full fat vinaigrettes when/if I find. I don't do light dressings because they usually have more sugar than regular... and I don't mind the few extra calories to ditch the sugar.

I love the Kraft line! I alternate between the Fat Free/Low Calorie French, Thousand Island and Italian! All are 50 calories/2 tbsp (I believe) and very nummy!