Diet Food Reviews

Diet Food Reviews

Wish Bone Fat Free Italian Salad Dressing

Wish Bone Fat Free Italian Salad DressingSalad has always been a dieter's standby, after all, how can you go wrong with eating a bunch of vegetables? Well, by adding a dressing that has more fat than many movie-sized candy boxes! However, fat-free and light dressings have come a long way over the years, and I'm happy to report that Wish-Bone Fat Free Italian is one of my favorites.

The texture of this dressing is superb; it lacks the "goopy" and "syrupy" textures that plague many fat free dressings, even though the main ingredient is indeed high-fructose corn syrup. At the same time, it's neither too runny nor watery. The taste is equally appealing; garlic and bell pepper are the predominant flavors, with hints of parsley and onion in the background. There's a great tang to it, and even a touch of heat that is reminiscent of crushed red pepper. I love this on everything I plop this on; it's great on a lettuce salad, and it's even better if you use it to marinate a chicken breast or lean pork chop.

One serving of Wish-Bone Fat Free Italian Dressing is 2 tablespoons, which contains 20 calories, no fat and 340 milligrams of sodium, (15% of the recommended daily amount) and 4 grams of total carbohydrates which includes 3 grams of sugar.

This is quite high in sodium, so take care if you are on a sodium restricted diet. It's also really easy to add a lot more than 2 tablespoons to your salad, so keep an eye on how much you're squirting out. A bottle will cost you around $2.00, which isn't too bad, considering one should last you through a few salads.

Rating
Taste: 5
Nutrition: 4
Price: 4
Overall: 4.5
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2 Comments

I agree that this is very good! But what I lke even better is their Light! Asian with Sesame & Ginger Vinaigrette. It's got more calories (70 for 2 T), but OMG, soooo good.

I like this dressing, but I've noticed that if you keep it around more than a week it starts to get a little goopy/syrupy and looses a little bit of its flavor...but maybe I'm just trying to justify going back to the Robusto Italian (mmm)

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