Low salt salad dressings?

[greenbunny]

Now that DH and I are eating healthier, regular salad dressings are just too salty for my palate. We used to use regular Hidden Valley, Ken's Steakhouse, and Wishbone, and now I don't care for them anymore.

Does anyone know of a brand that offers low salt dressings? I don't use a lot in one serving, so I'm not as worried about fats or sugars as I am salt.

[scarlett]

Have you thought about making your own? Personally, I've only ever made a basalmic vinagarette dressing, but Rachael Ray makes dressings all the time on her show, and they don't seem that difficult.

[andrew&shannah]

I make my own most of the time. That way, I can control the amounts of salt, sugar, etc. It also allows me to make small portions so I can change every other day or so and not have my fridge filled with dressing bottles :)

[Missy2U]

Have to chime in with make your own - they're so very easy, and you can play with the flavors to make each one unique.

[andrew&shannah]

To elaborate a little on my previous post...

We use this base recipe and then add different things to it to change it from day to day. It is the base for lemon-caper vinaigrette, cilantro-lime vinaigrette, shallot-mustard Vinaigrette, and another from CL that isn't expressly named. That way, I can have a different dressing every day without much work.

Dijon-Lemon Vinaigrette (http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=264140&package_id=264174)

3 tablespoons vegetable broth or water
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon salt

Combine all ingredients in a jar; cover tightly, and shake vigorously. Store in refrigerator.

Yield: 2/3 cup (serving size: 1 tablespoon)


There are links to the other dressings it makes on the webpage.

[greenbunny]

Thank you! I will surf a little and see if I can find some of the ones from Rachel Ray. The recipe looks good!

I wonder, do you think you can freeze salad dressing? Then I could make a bunch and store it.

[Rose]

I always just make my own vinegrettes, and then you can just adjust the salt & pepper.