It’s not the sodium that’s so bad ... it’s the d@mn chemicals/preservatives used in these products.
EVOO, balsamic vinegar, a dash of sumac and powdered garlic. Great for salad.
At this stage of my life I think I need preservatives :)
When the current supply of salad dressings are gone from this house, I’m only going home-made. I do them on occasion, but they need to be a regular habit around here.
I’ve been doing that with a lot of things, actually.
Some good ideas in the book: ‘ Make The Bread, Buy the Butter’
https://www.amazon.com/Make-Bread-Buy-Butter-Shouldnt/dp/1451605889
These sites have been helpful, too:
https://www.tasteofhome.com/collection/grocery-store-foods-to-make-at-home/
https://dontwastethecrumbs.com/best-foods-make-from-scratch/
I like a bit of sodium on my salad. Moderation is the key for most things.
Agreed.