Ken's Steak House Simply Vinaigrette Greek
Photo: Open Food Facts contributors (CC BY-SA)

Vinaigrettes

Ken's Steak House Simply Vinaigrette Greek

16 fl oz

Score

Okay 40 out of 100 Medium confidence
  • Ultra-processed
  • High in salt
  • Contains added sugars
  • Contains seed oils

Why it scores 40

Ken's Steak House Simply Vinaigrette Greek scores 40 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. minus 20 points Sugar: An added sugar. Strong
  2. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. minus 9 points Salt 2.6 g / 100 g: Very high in salt. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Simply Vinaigrette Greek

START100

Ingredients

  • Sugar minus 20 points
    Strong An added sugar. [1][2][3]
  • Canola oil minus 2.5 points
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Xanthan gum minus 2.5 points
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [8]
  • Natural flavors minus 1.5 points
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [9][8]
subtotal−26.5

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [8]
  • 2 kinds of ultra-processing markers minus 1.5 points
    Emerging Industrial additive classes found: flavoring and thickener, stabilizer or gelling agent. [8]
subtotal−19.5

Nutrition per 100 g

  • Saturated fat 3.5 g / 100 g minus 3 points
    Strong High in saturated fat. [10]
  • Salt 2.6 g / 100 g minus 9 points
    Strong Very high in salt. [11]
  • Energy 414 kcal / 100 g minus 2 points
    Info Energy-dense for its weight. [2]
subtotal−14

TOTAL 40Okay

100 − 60 = 40

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]

Can’t score above 79. High in fat and salt (above the front-of-pack "high" level). [12]


GTIN 00041335363828 · 2026-07-14

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy414 kcal
Fat44.8 g
Saturated fat3.5 g
Trans fat0 g
Carbohydrates3.5 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein0 g
Salt2.6 g

Serving: 2 tbsp (30 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

CANOLA OIL, WATER, APPLE CIDER VINEGAR, DISTILLED VINEGAR, SALT, EXTRA VIRGIN OLIVE OIL, CONTAINS LESS THAN 2% OF PARMESAN CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), SUGAR, GARLIC, SPICE, ONION,* LEMON JUICE CONCENTRATE, XANTHAN GUM, MUSTARD FLOUR, NATURAL FLAVOR, CURRY POWDER (SPICE, TURMERIC, MUSTARD, GARLIC).

Allergens and diets

Contains: Milk, Mustard

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  5. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  6. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  7. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  8. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  9. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  10. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  11. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org