[Meadowlark]

Hello, Summer is here at least in So.Calif. and would like some ideas on what this group uses for salad dressings? Somthing low in sugar and low fat? Thank You

[Ruthxxx]

Fat is fine as long as it's good fat. I usually make my own dressings.
Here's the information from our FAQ Section - Phase I Food List.

Salad Dressing - 2 TBS. Use those that contain 3 grams of sugar or less per 2 TBS. Best choices contain canola or olive oil. Low carb salad dressings may also be used if they meet these guidelines.

[beach bum]

Hi :

I use the Kraft brand called Carb Well with soybean oil.They have all varities,but my favorite is Creamy French.

Hope that helped Hugs BB

[beachgal]

BB, does the creamy French have odd ingredients? It's hard to make a SF French dressing without adding some odd stuff. Just watch out for Frankenfood, okay?

I've found that Blue Cheese and Ranch are usually okay in most restaurants, and so is Balsalmic Vinagrette, usually. Stay away from Italian and anything light or fat free in a restaurant; usually they are loaded with sugar.

On your own, you can find tons of dressings in the grocery store that fit the requirements.

One of my favorites is Annies Naturals' Tuscan Italian Dressing. No sugar and it tastes fantastic...especially on a salad with reduced fat feta!

[Islander]

I started using Free Caesar Italian by Kraft. Pretty good....

Patricia

[Heidi]

I buy regular, flavourful, salad dressings that have olive oil or canola oil base and little or no sugar. I let them sit a while and then drain most of the oil off the top. It still has the good fat, just not as much, but it also has the full flavour of a normal salad dressing.

[unladylike3187]

I was delighted to find that the salad dressing I grew up with (Good Seasons Italian Mix) fit into the diet. It's really good with garlic red wine vinegar and canola oil.

[MallynAllysmom]

Unladylike,

I thought Good Seasons Italian dressing packets had sugar in them. Maybe they've changed them though.

I use Kraft Free Ranch. I would LOVE to find a French that is OP.

[jenne1017]

I make my own usually -- good oil (depending on the day), either balsamic or red wine or apple vinegar and some basil or oregano (fresh or dried) thrown in. Sometimes, a dash of spicy mustard. I must confess that most times I don't even use the oil. I love vinegar!

You can also make your own french and russian -- add approved mayo, Dr A's recipe for ketchup, black pepper and then add dill relish (no sugars in mmy brand, Mt. Olive) to it. I love this over a spinach and romaine salad with white tuna on top as my protein.