Making salad dressing is really easy if you can't find one.

The issue is that the quantity of pepper may be too low for disclosure to be required, and it could be in catchall, like ”spices”. You'd probably have to contact Customer Service at various companies.

balsamic vinegar

If you can’t eat pepper, salad dressing is very easy, better quality and extremely cheap, to make yourself. There’s no cooking and no equipment needed, other than a screw top jar.

I think it might be difficult to discern because pepper can be wrapped up in ”spices.” I like having a variety of commercial dressings on hand but in your case homemade is probably a better bet.

What kind of dressing do you like?

I agree that making it yourself would be the best way to guarantee no black pepper.

Basic vinaigrette is 1 part vinegar or lemon/lime juice (or a mixture), 3 parts oil, some prepared mustard to help emulsify, seasonings of your choice, and a pinch or so of sugar, if desired. You just place everything in a jar and shake very well.

^Yes, what kinds do you like? Definitely make it yourself for better quality and flavor.

Extra virgin olive oil plus Balsamic vinegar.

I know nothing about bottled salad dressings, but I made a honey poppy seed dressing that I use with fruit salad. In addition to honey and poppy seeds, it also has vegetable oil and lemon juice, and that's it.

I do not think it is possible to find such a thing. The FDA allows proprietary 'recipes' for processed foods. They allow a certain amount of insect body parts, parts per milion...'natural foods', not at all natural...chemically processed....so no way to know exactly what is in processed foods.

I have a good friend that has been going through an elimination diet. A 2018 tick bite issue and a heavy dose of antibiotics threw off her previously healthy system. Heck of a time getting back on track. 2019 had a handful of different allergy tests that did not add up consistently...then 2020 lock-down she did a serious elimination...a month of organic whole fresh foods only. (after a primary care that referred her to an on-line shrink, 🙄. )

Sensitities are real and can shift from one to another. Allergies can change.

The only way is to make foods and salads and dressings at home.

Eliminate all possible known allergins like coconut, nuts, sesame, spice seed peppers, most oils, etc, then add carefully missed and loved foods like eggs, powdered goat milk, goat cheeses, grains and beans, some seeds, not nuts.

4th of July i made dressings without any oils. Fresh veg blendered with fresh veg...ginger, etc.

Like mentioned, a shake in a lidded jar with three ingredients, can be an exceptional dressing....and much cheaper, and custom for any diet or allergins.

One irritant my friend had was citrus fruits and vinegars. Not oils we found out. Acids.

Orgaically made home fermentations proved to be stellar. Over processed vinegars.

FWIW, I've been using nothing but balsamic vinegar on my salads for a long time now. I put the seasoning on the salad - salt & pepper and fresh chopped herbs, sometimes some parmesan or other cheese too - then drizzle a couple of Tbs of the vinegar and toss to combine. I prefer the Modena vinegar from Trader Joe's, which is rather sweet.

Before that, I was using fresh lemon or lime juice. Regular salad dressings, for some reason, just do not appeal to me any more.