Make your own. I keep several kinds of vinegar on hand, as well as a couple of oils and some mustards. From there, I can add any herb, spice or flavour I want to create whatever I'm in the mood for. And I can control the sweetness. I can add a bit of honey, or some fruit puree, or balsamic vinegar, which has some natural sweetness to it. There's never more than half a teaspoon of sweetener in any dressing that I make for the 2 of us.
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I agree with Ajani. We make most of our own vinegar based dressings. Even olive oil and lemon juice with some pepper and a little salt. Olive oil has so much flavor it is often used alone as a dressing. Red Wine vinegar has the most flavor and if you are going for a mild vinegar flavor try rice vinegar. You can use dry mustard in place of prepared mustard.
For a really refreshing salad try some tomato (small carbs), cuccumber, maynaise (which has no carbs), and pepper. You could add a small amount of green onion for a new height of flavor. It doesn't take very much mayonaise at all, since the wetness of the tomatoes will thin the mayonaise out. Very yummy.
Or quartered tomatoes, thin sliced mozerella, and basil. Spinkle olive oil and fresh pepper on top. Good too.
Most cookbooks will have at least one vinegarette recipe. Here is the one from Joy of Cooking, my fav cookbook.
in small bowl
1/4 tsp salt
1/4 tsp pepper
1 tbsp olive oil
1 tbsp vinegar or lemon juice
1/4 tsp dry mustard (optional)
wisk or beat well fork until smooth
add:
2 tbsp olive oil
beat again
add:
1 tbsp vinegar or lemon juice
3 tbsp olive oil
1 peeled and chopped well garlic clove (optional)
beat again
if you are going to refrigerate, omit the garlic and shake before using
Dh, makes it in the blender which takes less time and makes it creamier.
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I have a bottle of hidden valley ranch dressing (original) and it says it's only 1 carb (of course if you use more than the two tbsps then it is more)...I don't think you can get any lower than that w/out making your own. Although, I haven't checked lately, they probably have a bunch of 0 carb dressings at the grocery store now, probably more expensive though, I'm sure there are some Atkins one's but they are probably pretty expensive as well. Good luck!
P.S.
this is kind of a bummer to me, because I just started the IR diet and before I was on ww so I bought mostly Kraft Free dressings w/are low cal and low fat (low pts) and I just looked at all of them and they are all pretty high in carbs Ug. Seems like if you get something low fat they add lots of carbs! (I guess that's the only way to make it not taste like crap...lol). I guess I'll be shopping for some myself as well! LOL. Good luck!
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It took 7 years but.we FINALLY did it!! BFP - 05/25/05 Lucas Doyle - Born 02/02/06 - 7lbs 3oz 20.5in NOW (as of: 08/28/07) - 23lbs 12oz 33in!
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Originally posted by RamblinRose P.S.
this is kind of a bummer to me, because I just started the IR diet and before I was on ww so I bought mostly Kraft Free dressings w/are low cal and low fat (low pts) and I just looked at all of them and they are all pretty high in carbs Ug. Seems like if you get something low fat they add lots of carbs! (I guess that's the only way to make it not taste like crap...lol). I guess I'll be shopping for some myself as well! LOL. Good luck!
Use them as a marinade. By the time you shake off the excess, there are very few carbs left on the meat. Lots of dressings can be used that way.
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It took 7 years but.we FINALLY did it!! BFP - 05/25/05 Lucas Doyle - Born 02/02/06 - 7lbs 3oz 20.5in NOW (as of: 08/28/07) - 23lbs 12oz 33in!
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Questions on Dressing?? 
Ug. Seems like if you get something low fat they add lots of carbs! (I guess that's the only way to make it not taste like crap...lol). I guess I'll be shopping for some myself as well! LOL. Good luck!
