Viva Italian  (1 g/tbs) and Ginger People Sesame Ginger (1 g/1/2 oz) do it
for me.

Homemade blue cheese dressing made the traditional way with sour cream, oil,
and blue cheese is almost 0.

I don't see any reason to buy "low carb"salad dressings when there are
regular ones that meet the requirements.

-- Jenny  - Low Carbing for 4 years. At goal for weight. Type 2 diabetes,
hba1c 5.2.
Cut the carbs to respond to my  email address!

Low carb facts and figures, my weight-loss photos, tips, recipes,
strategies for dealing with diabetes and more at
http://www.geocities.com/jenny_the_bean/

Looking for help controlling your blood sugar?
Visit  http://www.alt-support-diabetes.org/Newly%20Diagnosed.htm

Marie's Chunky Blue Cheese. I also like the Creamy Italian Garlic and
Parmesan Ranch.

Kraft Ranch dressings (several varieties: Garlic, Bacon, etc.)  Just check
the label for the carb count.  Anything 1g or less does it for me!

Linda

To tell you the truth, I prefer simply oil and vinegar with salt and pepper.
I don't really care for creamy dressings on my salad; some of them taste all
right but I just don't like the heavy texture of creamy dressings; they just
seem wrong weighing down a nice crisp light salad.  Creamy dressings can
make a nice dip for crudit?s but I don't like them on a salad.  Oil and
vinegar is the cleanest and most delicious taste to me.  I used to use
Balsamic, but it's a bit carby, so I'm using red wine vinegar these days.

carla
237/218/265?

Cindy's Kitchen Chipotle Ranch (1g/2 Tbsps)
Morgan's Blue Cheese (unfortunately 25/2 Tbsps)

Hidden Valley Ranch.  It is my favorite condiment too.

Store bought is my fav.

Plain ordinary olive oil.

Mayo
LC ketchup
Mt Olive SF Relish
Mixed together, 1000 Island Dressing!

I also use Sarsons Malt Vinegar (Britts use it for their Chips)
as my preferred vinegar in Oil Vinegar drsng

Ranch
Homemade with mayo, milk and the Hidden Valley dry mix
(the original and the best)

Blue cheese or roquefort -- sometimes I make it myself with crumbled
cheese, a mixture of sour cream and mayo, salt and pepper and maybe a few
drops of Worcestershire, sometimes I just buy Ken's chunky blue cheese.
I haven't seen Roquefort dressing on the shelf in a long time, so that
I have to make.

Green Goddess -- it's a lot like Creamy Italian without all the sugar.

I also use Good Seasons' Zesty Italian packets, made up with a good
cold-pressed oil and a large dash of flax oil, and cider vinegar.
Granted the Good Seasons has some sugar in it, but it only amounts to
1g per serving.  I fill the vinegar to the water line on the cruet,
instead of adding any water, because I like it tangier.  I often use
it to marinate sliced cucumber with a little diced bell pepper and
a little diced mild bulb onion.

My husband's favorite is Hidden Valley Ranch with Bacon.