3/4 cup of oil
2/4 cup of salt
1/4 tsp pepper
a clove of garlic
1/4 cup of vinegar or lemon juice
1/4 tsp paprika

Soak garlic in vinegar/lemon juice for 10 min, strain. Place all ingredients in jar. CLose tightly and shake well.

Thousand Island Dressing

1 cup mayonnaise
1/4 cup of cream
1/2 tsp tomato sauce
1 tbls chopped stuffed olives
2 tsp chopped green peppers
1 tbls chopped chives

Mix all ingredients together and chill.

Creamy Garlic and Chive Dressing

10 cloves of garlic
120g low fat ricotta cheese
1/4 cup natural yoghourt
2 tbls chopped chives
1/4 tsp black pepper

In a small saucepan combine garlic and a cup of water, bring to the boil. Simmer for 10 min. Remove garlic and drain on paper towel. Reserve tbls of liquid.
In food processor, combine garlic, ricotta cheese, reserved liquid, yoghourt puree until smooth.
Transfer to bowl stir in chives and pepper.
Cover tightly and refrigerate 2 hours before serving.

Italian Dressing

1/4 cup of chicken stock
1 tbls finely dice red pepper
1 tbls chopped fresh basil
1 tbls white wine vinegar
2 tbls olive oil
1/2 tsp grated lemon rind
1/2 clove crushed garlic
1/4 tsp crumbled oregano leaves
1/8 tsp black pepper

In a jar combine all ingredients, close tightly and shake well. Refrigerate covered before serving.

Honey Mustard Dressing

1/2 cup of natural yoghourt
1 tbls prepared mustard
1 tbls honey
1 tbls chopped dill
2 tsp white wine vinegar
1/2 tsp sugar
1/8 tsp white pepper

In a jar combine all ingredients, close tightly and shake well. Refrigerate covered before serving.

Pesto Dressing

2 cups fresh basil leaves
1/2 cup of flat leaf parsley
60g ricotta cheese
30g parmesan cheese
3 crushed cloves of garlic
1/2 tsp black pepper
2 tbls natural yoghourt

In food processor combine basil, parsley, ricotta, parmesan cheese, garlic and pepper. Puree until smooth. Transfer to bowl, stir in yoghourt.
Refrigerate covered before serving.