On Wednesday, September 11, 2013 10:18:46 AM UTC-4, Mr. E wrote:
> Another thread mentioned that Campbells soups were too salty. I
>
> definitely agree. I have really noticed this since I cut my salt
>
> intake way back. Even worse, Kraft "anything" dressings I have tried -
>
> Creamy French, Ranch, Thousand Island, Catalina- all seem very over
>
> salted. The new Castleberry's Carolina Style BBQ and Brunswick Stew
>
> seem to have become very salty since they changed manufacturers. Bad
>
> trend for these brands and other high salt content foods as far as my
>
> purchases will go.
>

Just about anything you buy 'on the aisle' will be salt laden. Take a look at such stuff as hamburger helpers, gravy mix, canned soup, etc. Better to make your own, even if it's a pain. You'll save money, too, by making your own salad dressing etc.

What I do now is put my greens and other salad stuff in a large bowl, sprinkle on some EVO, toss, sprinkle on herbs of choice, ( I made up an Italian blend), toss again, sprinkle on some red wine vinegar**. Toss and chill.
The salad is just barely dressed - no puddle of store bought dressing wasted in the bottom of the bowl either.

I have a Good Seasons copycat around here somewhere too, but I am sure it can be googled.

** I put the vinegar in an empty nail polish remover bottle, punched out one small hole. I can shake out just a few drops at a time.