French dressing reminds me of salad bars. It also reminds me of delicious salads of a past life filled with high fructose corn syrup. For whatever reason, I had a massive craving for the creamy orange condiment today, and I was determined to calm it.
Most of the store-bought french dressings have HFCS or sugar as the second ingredient, and a whopping 10-14 grams of carbs in just two tablespoons. Obviously, this wasn’t an option. The GMO soybean and canola oils also run rampant in store-bought dressings–something else I prefer to avoid. Store-bought mayo also has these oils, but if you look hard, you can find non-GMO mayo such as Spectrum brand (or you can make your own!).
Homemade dressings are so easy that I often wonder why it took me so long to discover them. I’ve yet to find one that takes longer than five minutes to put together, and they taste a lot better than the bottled ones anyway.
This creamy french dressing is sooo good– just like I remember. Just throw the ingredients in a big bowl and whisk away and you’ve got yourself a big bowl of deliciousness!
I used Heinz sugar free ketchup, which has 1g carbs per tablespoon. It is sweetened with Splenda, which I don’t love, but it’s the only accessible low carb ketchup I can find. If you’re dead set against sucralose, you can purchase this xylitol sweetened ketchup from Nature’s Hollow online.
Creamy French Dressing
- 1/2 C sugar free ketchup
- 1/2 C mayonnaise
- 1/3 C apple cider vinegar (I recommend Bragg’s)
- 1/3 C sweetener (I recommend an equivalent of liquid sweetener like SteviaClear)
- 2/3 C olive or avocado oil (oil must be liquid at room temperature)
- 1/2 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. paprika
- Few dashes of pepper