What do you think about fat-free salad dressings? Are they really a good alternative or do they taste strange and chemical? I bought a few years ago a Kraft Fat-Free French dressing and it was gloopy and was very sour and had a strange chemical 'tang'. I'm wondering whether it's better just to make a decent salad dressing with a tablespoon of extra virgin olive oil at 6 syns (about)? Which salad dressings have you tried and which would you recommend?