What do you do if you don't like WF?
 

Can anyone recommend a good salad dressing instead of WF. Should I look in the food aisle for diabetics? I know to stay away from aspartame.

Thanks for your help.

I make my own. Olive oil, apple cider vinegar, sea salt, black pepper, minced garlic, mustard.

If you don't like the WF dressings you've tried, write them a letter...they will send you a check for your money back.

Make your own..

1. Lemon juice and Olive oil,

2. Hot (horseradish) mustard that is 0/0/0 plus some OOil and white rice vinegar..sometimes need to add a little water to cut it if it's too hot! or also can add just a little stevia ..(NOT MUCH)

Make sure it is thin enough by adding water/vinegar to the mustard and olive oil base...I use about 1 TBS of this and prefer it to just about anything else. Make a batch of it in a jar and keep in refrig.

Proportions are about:
1/2 mustard and the second half is to taste ...going real easy on the olive oil ...and testing taste as you add vinegar and water. If it is thicker it is a dynamite dip for raw veggies.


My whole family likes this, and when I visit my out of town kids they always ask me to mix up a big batch before we leave so they have it left over!

I make my own too.

Squirt of Gulden's mustard
Few shakes of kosher salt
Few grinds of black pepper
Few shakes Italian seasoning
Teaspoon or so of minced garlic
Couple teaspoons EVOO
About a quarter cup of apple cider vinegar (I love vinegar)

Pop the cap on the bowl and shake.

This makes enough for my gigantic lunch salad that I eat in a 7 cup bowl.

Ooh, thanks for sharing the recipes, everyone. Some great ideas here. I hate WF dressing and I usually just eat my salad either plain or with olive oil and some seasonings. I'm going to try these!

Not loving WF either, too sweet! Though the blue cheese is OK if I want something creamy. My 2 favorite homemade ones so far are:

Roasted Garlic Dressing
2T water
2T OO
1 T apple cider vinegar
clove or 2 of roasted garlic (I roast a whole head and keep in the fridge)
1t horseradish mustard
s&P

Shake vigorously or mash with fork to get the garlic incorporated. Great on grilled veggie salad!

Asian Ginger Dressing
1/4 low sodium soy sauce
juice of half lemon
2 -3 T. grated fresh ginger (you can get in a jar in the produce aisle too)
2 cloves garlic, minced
1 t. Dijon mustard
s&p
1/2 packet of splenda or stevia (more to taste)

Wiz everything together in the blender to break up the ginger and garlic. A little of this goes a long way...it is very flavorful. A few drops of sesame seed oil added is good too.

I've been making my salad dressing every day, and my enthusiasm is waning. For my fellow dressing makers:

How much of the dressing do you make at a time, and how long does it store in the refrigerator?

Thanks.

I make my own dressings, too. I like adding fresh herbs -


Middle Eastern Style dressing: fresh 2 TBSP mint, 1 TBSP lemon juice, and 1 tsp olive oil.

Thai Style: one using 1 TBSP soy sauce, 1 TBSP lime juice, 3 TBSP chopped cilantro, 1 tsp fresh grated ginger, and a package of stevia.

Dill: 1 tsp olive oil, 1 TBSP cider vinegar, 1 tsp dill, stevia (really good on arugula and cucumbers).

I do confess I use the WF Thousand Island on Big Mac in a Bowl, but sparingly. Seems that WF works on some things only - made a chocolate mug cake with a little of the chocolate syrup or marshmallow and it was good, but if I use it on a strawberry product it doesn't get it. I like WF Hickory Barbecue sauce but find the honey too sweet. My son loves the WF ketchup that and the seafood sauce aren't bad. I use the tomato sauce in soup, but alone I do not like it. We all kinda like the blue cheese dressing at my house. The fruit spreads are good to use in things I want to sweeten a little such as making apricot chicken or using a little in my slow cooker sauerkraut and pork in place of the apples I used to use. I find the apricot spread very handy. I guess you have to find your own comfort level with the products. The cookbook helped me with ways to use them.

my fav dressing recipe:

6 cloves of roasted garlic
1/3 c apple cider vinegar
1 egg white
1 tsp dijon or spicy mustard
1 minced shallot
dash of salt
1/2 or 1/4 packet of spleda
1 c evoo

On your blender add everything in BUT the EVOO. Blend on high for abt 3 mins, then slowly add in the EVOO server ASAP and store I fridge

ps. I add a squirt of lime juice too

I hate WF also, tastes like chemicals. These homemade dressings have to be better for us :)

I am not sure that eating anything stripped of any calories can be good for you (who knows what they put in there) so I also just use apple cider, olive oil, sea salt and pepper. I might try mixing it with mustard, like some of you are suggesting.

I buy Bolthouse Farms Dressings made with Yogurt in the refrigerator section. Not all of them will work but the Blue Cheese actually tastes good even though its 3 net carbs. I try to just use less or water it down a bit but I'm willing to go with the extra carbs to actually eat something that's made out of food.

I didn't even give WF a try because of all the mixed reviews. I did oil, salt, and vinegar on salad for the first couple of weeks until I was able to find a vegan ranch dressing recipe made with tofu. Total lifesaver!

I have tried several WF dressings and haven't cared for any of them. I add a little hot sauce to the ketchup and that works. I have heard someone use spicy mustard with the WF syrup. Haven't tried it yet, but that may actually be a good one.