Here are a few low-fat, low-cholesterol salad dressings that are also low in sodium, all from the American Heart Association:

Oil and Vinegar Dressing
Makes 1 cup; 16 servings; 1 tablespoon per serving

3/4 cup acceptable vegetable oil
1/4 cup cider, red wine, balsamic, or tarragon vinegar
1/4 teaspoon freshly ground black pepper

Place all ingredients in a jar with a tight-fitting lid. Shake to blend. Refrigerate to store.

Variations:
For a slightly different taste, add any of the following combinations:
1/8 teaspoon paprika or dry mustard
1/4 teaspoon basil, tarragon, or other salad herbs
1/4 teaspoon oregano and 1/4 teaspoon garlic powder
Pinch curry powder
Few grains red pepper, cayenne, or a dash of hot pepper sauce

Tomato Dressing

1 cup no-salt-added tomato juice
1/4 cup fresh lemon juice or vinegar
2 tablespoons finely chopped onion
Freshly ground pepper to taste
1 teaspoon chopped fresh parsley

Combine all ingredients in a blender or the work bowl of a food processor fitted with a metal blade, and process until mixed. (Or place all ingredients in a jar with a tight-fitting lid and shake vigorously until mixed thoroughly.)

Cover and refrigerate.

Makes 1 1/4 cups; 20 servings; 1 tablespoon per serving
Per serving: Calories 3; Total Fat 0g; Cholesterol 0mg; Sodium 2mg.

Chunky Cucumber and Garlic Dressing

1/2 cup plain nonfat yogurt
1/2 medium cucumber, peeled and chopped
1 tablespoon sugar
1 tablespoon acceptable vegetable oil
1/2 teaspoon instant minced onion
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar

Stir yogurt in small bowl until smooth. Add cucumber, sugar, oil, onion, garlic powder, and pepper. Stir well. Gradually stir in vinegar.

Cover and refrigerate at least 4 hours to allow flavors to blend.

Makes 3/4 cup; 12 servings; 1 tablespoon per serving
Per serving: Calories 21; Total Fat 1g; Cholesterol 0mg; Sodium 8mg.

Janet