I am amazed by the many recipes for the kosher cook, particularly for salads, salad dressings and dips that appear on the internet, in cookbooks and magazines that include some form of sweetener, either artificial or natural. This is distressing considering the present day emphasis on health issues such as diabetes which is prevalent in our population, need for weight control and that we often have eating binge opportunities due to Shabbos, Yom Tovims, simchas, frequent meetings, siyums, fund raisers, etc. Some recipes that "traditionally" include sweeteners such as coleslaw and cucumber salad are better without. Try using salad, tarragon, basalmic or other types of vinegar. Experiment with different oils (even olive oil comes in different varieties). Herbs and spices such as basil, tarragon, dill, cardamon,coriander, mint and any form of celery - fresh, flakes,or seeds add flavor. Lime juice is milder than lemon. Nuts can add sweetness as well. Salads should taste like they came from the ground to the table - don't drown the natural flavors but enhance them. Main dishes, vegetables and sides can benefit from this as well as onions, carrots, sweet peppers, rosemary, fennel - all of which can add flavor without sweetening. I prefer to have sweet calories for dessert - fruit, cakes, cookies or in coffee, tea or soft drinks.