I am always trying different combinations for dressings and marinades but usually go back to red wine vinegar, olive oil and dijon mustard. I also use salt free spices and just add what I see on my spice shelf. I never know what I will get but taste and adjust is my motto.
Kens lite Raspberry/Walnut Vinegrette has 125mg in 2 Tbsp., I put about 1/4 cup in a 12 oz jar and fill it with Balsamic vinegar. That makes the count 250mg in 12 oz, or 20mg in 2 Tbsp. There is 0 sodium in balsamic vinegar. If you want and don't mind the extra calories, you could add some olive oil.
I can do all things through Christ who strengthens me. Phil. 4:13
highest weight 333lbs Weight on 9/4/14 226 Short term goal 185 In my dreams goal: 170 Ht. 5'5"
current weight: 189.0
Fitness Minutes: (84,661) Posts: 10,864 4/20/11 9:31 P
I really do need to make my own, but I'm also lazy in that regard. I make a really yummy salad that has pink beans, cucumber, red onion, red bell pepper and the lowest sodium vinagrette dressing I can find. Last summer that turned out to be Wish Bone red wine vinagrette. Can't remember how much sodium it had, but it was one heck of a lot less than any other vinagrette or Italian dressing I could find at either of the groceries I go to. One of these lifetimes I'll learn to make my own vinagrette dressing, but until then...
There was much rejoicing!
current weight: 216.0
Fitness Minutes: (3,921) Posts: 75 4/20/11 10:55 A
I have been on the look out for lower sodium salad dressings. Yeah, I know I could make my own, but sometimes I'm lazy. It's ridiculous how much hidden salt is in salad dressing! Here are my two best finds so far:
Bolthouse Farms Olive Oil Vinagrette: Raspberry Merlot: 30 cal, 50 mg sod. per 2 T. serving Island Grove Roasted Vidalia Onion Dressing & Marinade: 35 cal, 55 mg. sod. per 1 fl. oz. serv.
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