The new version of the Good Fats/Good Carbs Guide says that turnips (½ cup) are "good" starting in phase 2. (and that's different from rutabaga-- see post lower on this page)
Here is some information on salad dressings (2 Tbsp in all cases) from the new Guide, which applies to all phases:Good (can use regularly, w/ "South Beach Diet common sense")
regular Thousand Island
regular Balsamic Vinaigrette
The above Good dressings range from 10-16 g of total fat, with no more than 2½ g of saturated fat and an emphasis on good fats (see Dress It Up
below).Limited (no more than once a week)
regular Blue Cheese
reduced-fat Blue Cheese
reduced-fat Thousand Island
Limited dressings tend to be too sugary (4+ g), too cheesy or creamy, and/or too low in good fats (only 2-9 g of total fat).Very Limited (once every 2 or 3 months)
all fat-free dressings
link: Why not fat-free salad dressing?
I'd better put this Daily Dish here as well (it's part of the label-reading series that can be accessed in my FAQ) as a supplement:Dress It Up This Daily Dish is part of a series on how to read nutrition labels
Knowing how to read a nutrition label can be extremely helpful when choosing a store-bought salad dressing. What's the key to finding a South Beach Diet-friendly dressing? Again, it's all about the type of fat and amount of added sugar.
Dressings with less than 3 grams of sugar per serving are permitted on The South Beach Diet.
As for fat content, look for commercial dressings made with heart-healthy monounsaturated fats like olive oil and canola oil. Other vegetable oils are okay, but they don't carry the same health benefits. Be careful of dressings touted as "low-fat" or "nonfat," since manufacturers often add extra sugar to improve the flavor. And always avoid dressings made with hydrogenated or partially hydrogenated oils.
Olive oil and vinegar make a great salad dressing-- the acid in the vinegar helps lower the glycemic load of the meal.