Yep, Light Italian and Light French are both free. I like to use balsamic vinegar add garlic and herbs and spices and let it sit. I also make up a bit of mustard (made with Colmans mustard powder is free) and add that then give it a good shake. In a whole jarful I do add a few syns of sugar to take the edge off the vinegar. I use so little that its a fraction of a syn for a slug into a leafy salad, but I know its not to everyone's taste! I'm just not keen on the gloopy texture of the Kraft dressings that the thickeners give it. I'd love to hear any recommendations too.
