Member's Mark Southwest Chopped Salad Kit
Photo: Open Food Facts contributors (CC BY-SA)

Lettuces

Member's Mark Southwest Chopped Salad Kit

12 oz/340 g

Score

Poor 22 out of 100 Medium confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils
  • No synthetic dyes

Why it scores 22

Member's Mark Southwest Chopped Salad Kit scores 22 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. minus 20 points Sugar: An added sugar. Strong
  2. minus 20 points Dextrose: An added sugar. Strong
  3. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

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

The Receipt

Southwest Chopped Salad Kit

START100

Ingredients

  • Sugar minus 20 points
    Strong An added sugar. [1][2][3]
  • Dextrose 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]
  • Maltodextrin minus 1.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Modified starch minus 1.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Yeast extract minus 1.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Natural flavors minus 0.5 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]
  • Guar gum minus 0.5 points
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [8]
  • Gum arabic (acacia) minus 0.5 points
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [8]
  • Xanthan gum minus 0.5 points
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [8]
  • Phosphoric acid minus 0.5 points
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [10]
  • Soybean oil minus 0.5 points
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
subtotal−50

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [8]
  • 7 kinds of ultra-processing markers minus 8 points
    Emerging Industrial additive classes found: anti-caking agent, color (added), flavor enhancer, flavoring, industrial sugar or starch hydrolysate, modified starch and thickener, stabilizer or gelling agent. [8]
subtotal−26

Nutrition per 100 g

  • Saturated fat 2 g / 100 g minus 1 points
    Strong Contains some saturated fat. [11]
  • Salt 0.6 g / 100 g minus 1 points
    Strong Contains some salt. [12]
subtotal−2

TOTAL 22Poor

100 − 78 = 22

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


GTIN 00193968113636 · 2026-06-01

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy160 kcal
Fat12 g
Saturated fat2 g
Trans fat0 g
Carbohydrates11 g
Sugars3 g
Added sugars0.2 g
Fiber2 g
Protein3 g
Salt0.6 g

Serving: 1 serving (100 g)

Ingredients

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

ROMAINE LETTUCE, MILD SOUTHWEST RANCH DRESSING (WATER, CANOLA OIL, BUTTERMILK POWDER, EGG YOLK, LESS THAN 2% OF DISTILLED VINEGAR, SEASONING BLEND [SALT, MALTODEXTRIN, MODIFIED FOOD STARCH, DRIED ONION, DRIED GARLIC, AUTOLYZED YEAST EXTRACT, NATURAL FLAVOR, SPICE, PARSLEY, GUAR GUM], SUGAR, CULTURED SKIM MILK POWDER, SALT, DRIED ONION, SOY SAUCE [WATER, WHEAT, SOYBEANS, SALT], APPLE CIDER VINEGAR, CHILI POWDER [SPICES, SALT, PAPRIKA, DRIED GARLIC], SPICES, ACACIA GUM, PAPRIKA, XANTHAN GUM, BUTTER [CREAM, SALT], NATURAL FLAVOR, MUSTARD FLOUR, DRIED CHIPOTLE PEPPER, PHOSPHORIC ACID), RED CABBAGE, GREEN CABBAGE, SALSA CORN STICKS (YELLOW CORN MASA, SOYBEAN OIL, SALSA SEASONING [MALTODEXTRIN, SALT, TOMATO POWDER, DEXTROSE, ONION POWDER, GREEN PEPPER, NATURAL FLAVOR, SPICES, TORULA YEAST, ANNATTO EXTRACT (COLOR)]), KALE, CARROTS, SEASONED CHEESE BLEND (PASTEURIZED MILK, CHEESE CULTURE, POWDERED CELLULOSE (TO PREVENT CAKING), CONTAINS LESS THAN 2% OF ANNATTO EXTRACT (COLOR), ENZYMES, MALTODEXTRIN, NATURAL FLAVOR, PAPRIKA OLEORESIN (COLOR), POTATO FLOUR, SALT, SPICE, SUGAR), FREEZE DRIED CORN.

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten, Egg, Mustard

  • Not vegan
  • Not gluten-free
  • 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. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

  9. 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

  10. 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

  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