What type of salad dressing can I have?

[keyboy]

Is there a salad dressing that I can have that is low in carb or carb free that taste good?

Keyboy

[DLS]

I use a ceasar light by kraft. Measure out he 2 TBSP and only 2 carbs. But mostly I eat my salads with no dressing. Adding things like olives and cucumber with "wet" the salad without having to have dressing. Also, have you tried olive oil?

[London_chick]

I love making my own....

If I buy I use mayo or blue cheese dressing, Or other vinegar based oil dressings

But for 1.6-2g per serving I rather make my own!!

Olive oil, garlic, paprika-- could add chives some diced onions etc.

Otherwise I love putting salsa on top or tapinade or a mashed up avocado..lovely

[IrishIrish]

And what is not to love about Ranch Dressing! I use it as a dip with chicken wings, celery sticks, cukes and on salad.

Best wishes.

[FLdoodette]

Blue cheese, baby, all the way ... it tastes so rich and luxurious! Two grams of carbs for two tablespoons is not a bad deal, really

[caesarsally]

I really enjoy EVOO & Lemon or Evoo and red wine vinegar, fresh garlic, oregano, s&p. Also, I found a great Caesar dressing in Whole Foods with 1 carb. It's deelish!

[ceemarie]

Blue cheese works for me. Sometimes I thin it out a bit with a small amount of olive oil and/or sourcream.

[GonnaGetThin!]

I make caesar dressing, it is really good. My husband prefers ranch dressing, though he enjoys my homemade caesar too. Whole Foods has some wonderful dressings in their salad greens section, one that has zero carbs (means probably at least 1/2 carb per 2 Tbsp. serving) is the sundried tomato vinagrette. Delish!

Homemade Caesar Dressing (someone figure out the carb count? My math on this sucks)

2 cloves fresh garlic (1-2 tsp) chopped
1 anchovy filet, mashed (or about a 2 inch squeeze from a tube of anchovy paste)
1/4 tsp sea salt, add more to taste
1 large or jumbo coddled egg
2 TBSP. fresh lemon juice (about 1/2 of a lemon)
1 tsp. Worcestershire sauce
1 tsp. good dijon mustard
6-8 TBSP. good quality extra virgin olive oil
2 TBSP. freshly grated parmesan or romano cheese
freshly cracked black pepper

To coddle the egg, bring it to room temperature, this is important or it will crack during the coddling process. You can do this quickly by immersing it in a cup of warm (not hot) water for a half hour or so, but I usually just put an extra egg on the counter in the morning and leave it there after making my breakfast.

Put the egg in a large mug, and cover it with boiling water. Let it stand for 2 minutes, then immediately run cold water over it to cool it down. Set the egg aside in the cold water a few minutes until ready to use.

Next, put the chopped garlic, anchovy, salt, lemon juice, worcestershire sauce, and mustard in a bowl, and whisk together (I usually use a 4 cup pyrex mesuring cup and an immersion blender, aka boat motor). Add the coddled egg and whisk for a minute or two until thick, this allows the lemon juice acid to cook the egg. Slowly drizzle in the olive oil and whisk until thick and creamy. Add the black pepper and cheese, and mix in another few seconds.

This is really delicious, and in spite of many people thinking yuck at the thought of the anchovy, it really doesn't taste the same without it. Trust me, you will not taste anything fishy!

I figured about 3 carbs for the whole thing, but as it makes several servings the actual count is quite low. Those of you with a better handle on carb counting could maybe get a better estimate than I can.

[livelaughlove08]

Blue Cheese, Full Fat caesar.. (yumm! ), I like extra virgin olive oil with tons of garlic pepper it has no carbs and is delicious!

[gbidruglord]

Honestly, I just like some olive oil, salt and pepper