LOW FAT SALAD DRESSINGS

No-Oil Vinaigrette
Makes about 1 cup

2 tsp. grainy Dijon mustard
Freshly ground black pepper
1 tsp. fresh basil, finely chopped
1 tbs. finely chopped shallots
1 tbs. chopped parsley
1/2 c. raspberry vinegar
1/2 c. freshly squeezed lemon juice
salt, to taste

Put all ingredients in food processor and process until well blended. Season to taste.

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Light Blue-Cheese Dressing
Makes 3 cups

2 c. plain nonfat yogurt
1/2 c. low fat buttermilk
1/2 c. crumbled blue cheese
1/4 tsp. freshly ground black pepper
1/4 chopped green onions
salt, to taste

Place all ingredients in a blender or food processor fitted with the steel blade. Puree until smooth and scrape into a container with a tight-fitting lid.

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Chili-Lemongrass Dressing
Makes 2 cups

1/2 c. lemon juice
1/4 c. tamari
1/3 c. Asian fish sauce (nuocnam)
1/4 c. rice vinegar
1 to 2 jalapenos, sliced
1 3-inch piece fresh ginger root (1 ounce), peeled and thinly sliced
1 thick lemongrass stalk (1 1/2 ounces), thinly sliced
15 sprigs cilantro, leaves and stems included
1/2 teaspoon chopped garlic

Combine all ingredients and 1/2 cup water in a food processor or blender and puree until smooth.

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Tomato Yogurt Russian Dressing
Nakamura Tammie K
Makes 1 1/4 cups

1 tsp. dry mustard
2 tsp. sugar
2 tbs. fresh lemon juice
1 tbs. red wine vinegar
4 tbs. tomato puree
1 c. nonfat plain yogurt

Combine all ingredients in a bowl and whisk together well.