I have an (almost empty) bottle of Maple Grove Farms of Vermont Balsamic Vinaigrette - it has only 35mg of sodium in 2 tablespoons of dressing. It's a good dressing, I use it all the time. I also have the fat free version and it has 95mg sodium in 2 tablespoons.

It looks like most, but not all, of their All Natural Dressings are low in sodium.

Here is a link that might be useful: Link

It seems everyone has a favorite dressing and it is hard to get away from the 'need'.
My dad has this no-name cheap bottle that he overloads on everything. I tasted it and re-crated the flavor but not easy. For a zesty italian i would try grated apple or pear, with half a finely chopped onion and a 1/4 cup apple cider vinegar, 1/4 cup h2o on slow heat. Add a tblsp of corn starch then stir and pull off the heat. Add juice of 1/2 lemon and some herbs? For creamy add a tblsp of non fat yogurt and tblsp of good mustard. A bit of honey to adjust sweet if you like. You really do not need much oil like most recipes. The key is to add spice and flavor without salt and fat. (or all the additives and stabilizers and long list of crazy ingredients like store bought) ...and ultimately much cheaper. Takes some experimenting to find your own special homemade. It will last a good week in the fridge. Just shake or puree in a blender or food processor.

Sorry no real recipe...but if you look at all the shelf choices, they just make stuff up.
Add a chopped tomato, add a ton of processed cheese, salt, sugar...a chemistry of fake flavors.

Recently went to an estate sale and the basement was full of hand blenders and recipe notes. The husband was a processed food creator. Fascinating to see an old fashioned 'food lab'.

My dad loves my dressing when i visit but still resorts to the store bought...my mom just does not want to bother making it.

I don't do a heat method, just fresh stuff and shake. Always different and usually just lemon, vinegar, mustard, yogurt and whatever seasonal herbs i have.
Very little olive oil. I might use a chopped tomato tonight or half an avocado since i have one....

I'm following a program called "The Plan," and for salads I've been grating rind from a piece of citrus (lemon, orange or lime) into 1/2 cup of olive oil, which I keep in the fridge. To dress my salad, I spoon some of that on, with a squirt of citrus (e.g. a slice of lemon), then add some freeze dried or fresh seasonings like garlic, red onion, Italian seasoning, pepper, and Main Coast Sea Seasonings - which are a low sodium replacement - there are Kelp & Dulce varieties. It's whatever seasonings I feel like at the moment - it's fast & easy and it always tastes good!

I found the following Greek flavored salad dressings at Healthy Heart Market, an online source for low/no sodium products. Perhaps one of them would pique your interest. I've been ordering from Healthy Heart for over 7 years. Their customer service is very good. Sometimes it's a gamble with the products just because each person's taste is so unique. Products I wouldn't buy again often get rave reviews. But that hasn't stopped me from experimenting.

Drew's All Natural Greek Olive Dressing & Marinade : 70 mgs sodium per 2 tbsp

Farmer Boy Restaurant Lite Greek Dressing : 0 mgs sodium

Matsos Greek Dressing : 10 mgs per 2 tbsp

Simple homemade oil and vinegar dressing is virtually sodium-free.

Thanks everybody for your imput. This has been so difficult and I have not been able to find an herb blend that satisfies me. Elba, it sounds like you have been very successful in what you are doing. What are the Sea seasonings or whatever and where do you get them? I just need to keep experimenting. I am not having too much luck on my proteins either. Barb

What colleen said, but look for Great olive oil and Wonderful vinegars and add your own herbs. This really is my favorite salad dressing.

Try a dressing made with 3 spoons lemon juice, 5 spoons olive oil, 1 spoon runny honey and lots of freshly ground black pepper. Especially good with a salad like melon slices or fresh figs with parma ham.

Barb --have you tried Mural of Flavor from Penzey's? They have several salt free blends that are good, however DH really is satisfied when I add Mural of Flavor to his eggs or other items that need some depth of flavor.

Barb, they are called Main Coast Sea Seasonings & they have different kinds. We have a new Whole Foods near us, and I saw them there, as well as a natural foods store nearby. You can also find them on-line, but I think the stores were actually cheaper ($3 and change). Also, our grocery store sells the brand Litehouse freeze dried herbs - they taste much better than typical dried herbs - there are garlic granules, red onion, an Italian seasoning mix, oregano, basil, parsley etc. - sprinkling some of them on makes the salad taste great!

How thrilled I am that you have all helped me. Really, I have talked to dietiicians and am shocked at how little help I have been able to get. They all tell you what not to do but you get very little help with just what to do. It seems to me the senior centers or food shows should give you more help as far as recipes for the single person. I can always depend on your forum for the help I need.I surely will try the Mural of Flavor. They have so many but you can throw a lot of money away experimenting. I think there should be a club or something where people can talk about this sort of thing--expecially when it is required healthfulwise to do so. Barb

I bought one of the "Good Seasons" shaker things. I don't buy the seasonings but the shaker is great for making dressing. Looks a little classier on the table than a canning jar too, although it'd work just fine. It has the measurements on it for oil and vinegar. I like mine more tart so I use less oil. Add Italian Seasoning, lots of pepper, a dash of Louisiana Hot Sauce, dash of Worcestershire, some lemon juice if I have it, a little garlic powder and onion powder, whatever I see around. I don't like mustard in there. I recently bought some "Mrs Dash" so I might try some of that sometime, they have a variety of flavors. Granted the seasonings can add some sodium, as would the Worcestershire and LHS too I'd guess but you can control how much and what types.

You could make another with oil, vinegar, horseradish and honey or other sweetener.

Here is a link that might be useful: Low Sodium Dressing recipes and other lo-so recipes

I make this one all the time and just omit the salt. I have found with the mustard and red wine vinegar there is plenty of flavor.

I just change the serving size to 10 or 12 and it readjusts for me. It stays good for a week or so without any problems.

Here is a link that might be useful: Absolutely fabulous Greek Salad Dressing