"The simplest salad dressing is basic French or Italian dressing. Be sure lettuce leaves are dry so that oil will adhere to the leaves. When salad greens and other ingredients are assembled and ready to be dressed, first pour oil over them, 1 tablespoon per serving, and toss well. Then put 1 teaspoon lemon juice, cider vinegar, or wine vinegar per serving over salad and toss again. Sprinkle with sea salt and pepper and toss lightly again. Each leaf should then be shiny and well seasoned. Other ingredients may be added and tossed in with salt and pepper, such as, herbs, kelp powder, seeds, and nuts (ground, chopped, or whole), and Worcestershire sauce. A salad bowl may first be rubbed with a split garlic clove before putting salad ingredients into it; this adds immeasureably to the salad (even for those who don't as a rule care for garlic)." by Ethel H. Renwick in The Real Food Cookbook, 1978.

Dill Dressing
Ingredients:

• 1 cup yogurt (or 1/2 cup yogurt mixed with 1/2 cup mayonnaise)
  
• 2 tablespoons lemon juice
  
• 1/4 teaspoon sea salt
  
• 1/4 teaspoon kelp powder
  
• 1/8 teaspoon pepper
  
• a garlic clove crushed
  
• 1 teaspoon dill, and
  
• 1/2 teaspoon paprika

Directions:
Mix all together. Put in an airtight container and keep refrigerated.

Shake or stir well each time before using.

This recipe is from The Real Food Cookbook by Ethel H. Renwick, 1978.


Turkish Creamy Yogurt Garlic Sauce
This is a Turkish recipe and it is very simple - but you have to like garlic. It is really a sauce that is quite often used to cover fried vegetables, but is equally good on some salads.

Ingredients
2-3 cloves garlic
sea salt to taste
about 1 cup plain yogurt

Directions
Simply crush a couple cloves of garlic (you choose the number depending on how much you like garlic) with salt to taste. I use an herb mortar and pestle for this. You want to get the garlic mashed up very well with the salt until it's pasty.

Then you stir up some plain yogurt (you choose whether whole or low-fat) until it is creamy. Then mix the yogurt and garlic together very well.

That's it.

Thousand Island Dressing with Yogurt
Makes about 1 1/2 cups.

Ingredients
2/3 cup plain yogurt
1/3 cup mayonnaise (preferably homemade)
3 tablespoons chili sauce, sugar free (actually I think I used salsa)
1 hard-boiled egg, finely chopped
2 tablespoons finely chopped pimiento-stuffed olives
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped mild onion or chives
sea salt to taste

Directions
In a small bowl combine all the ingredients and mix well.

Taste and adjust the seasoning.

Serve over crisp wedges of lettuce and sliced tomatoes.

This recipe is from The Book of Yogurt : An International Collection of Recipes by Sonia Uvezian, 1978, 1999.


Lemon Tahini Salad Dressing
This recipe was contributed by Brenda Malley - Dublin, Ireland - from the Potatoes not Prozac Community Forum.

Ingredients:

• 2 tablespoons tahini,
  
• 1 tablespoon olive oil
  
• 1 garlic clove, minced,
  
• juice of half a lemon,
  
• 1 teaspoon of tamari
  
• sea salt & freshly ground black pepper

Directions:
Mix well together. Spread over salad. Store in refrigerator.


Marie's Lemon/Olive Oil Salad Dressing
This recipe was contributed by Marie, from the Potatoes not Prozac Community Forum. "This is a simple dressing that I have been using for years. It goes well on all types of green salads."

Ingredients:

• ⅓ cup fresh lemon juice (1 large or 1-½ small lemons)
  
• ¾ cup olive oil (or sometimes I mix canola and olive)
  
• 1-2 tablespoons tamari soy sauce
  
• 2 large cloves garlic, crushed
  
• fresh ground black pepper to taste

Directions:
Shake all ingredients in a bottle. Spread over salad. Store in refrigerator.


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