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IRONBESS's Photo IRONBESS Posts: 1,116
11/27/13 1:06 A

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I mostly use just plain balsamic vinegar. Once in awhile I'll add a little olive oil. Same with red wine vinegar. A tbsp fresh grated parmesan on a salad isn't enough to increase sodium much and adds some flavor. Making your own herbed vinegars is another possibility. Ready made flavored vinegars can be high in sodium.

Edited by: IRONBESS at: 11/27/2013 (01:07)
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DONNAC228's Photo DONNAC228 Posts: 3,130
11/24/13 3:48 P

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I use a small amount of creamy dressing, about 1/4 cup, then fill the bottle with Balsamic vinegar.

I can do all things through Christ who strengthens me. Phil. 4:13

Donna

Age77

highest weight 333lbs
Weight on 11/29/15 : 194
Short term goal 180
In my dreams goal: 170
Ht. 5'5"


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DEB_NC's Photo DEB_NC SparkPoints: (23,529)
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11/24/13 10:16 A

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I also use the red wine vinagrette too.

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VALI_T's Photo VALI_T SparkPoints: (104,386)
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11/23/13 11:28 P

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A few years ago I went looking for an Italian dressing with lower sodium for a recipe I was making. What I found was that Wish Bone red wine vinaigrette had less sodium than any other brand I looked at, even the "healthy" brands I found at Whole Foods. That being said, it wasn't really low sodium, just lower than the other brands I looked at. I can't speak to whether or not any other Wish Bone varieties are lower in sodium than other brands, just to the fact that this was the lowest sodium that I could find in an Italian type of salad dressing.

When I visit my parents my mom sometimes makes salad dressing. The recipe she uses is either 1 part oil to 2 parts vinegar or 1 part vinegar to 2 parts oil. I'm not sure which one because I've never tried to make it myself. Sorry to not be any more helpful than that, but I figured I'd at least share what little I know on this subject.

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THM_TRUDY's Photo THM_TRUDY Posts: 1,390
11/23/13 9:35 A

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Any suggestions for low sodium salad dressing? I am horrified looking at the sodium content of the kinds that I own and the ones I have seen in the grocery store. I am sensing that it will be necessary to make my own. Who has a great recipe?

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