If I don't eat a big leafy salad every day, I feel weird. I am jealous of other people who can eat all sorts of junk food but I think salads are necessary to my existence.
My usual homemade salad dressing involves Trader Joe's lowfat vegan mayonnaise, low-sodium catsup, pickle relish, onion powder, and water to dilute it a bit. But I like variety so I am always looking for more recipes for homemade salad dressings, especially those without a lot of fat and salt.
I saw an interesting recipe in the current issue of Sunflower Farmer's Market magazine (free to shoppers at Sunflower Market) and here it is with a few modifications.
Green Goddess Dressing
Makes about 3/4 cup
3/4 cup thawed frozen peas
1 clove garlic
2 Tbsp. vegan mayonnaise (such as TJ's lowfat mayonnaise, Vegenaise, or Nayonaise)
1/4 cup fresh chives (I used garlic chives from my garden)
1/2 cup fresh basil
1 Tbsp. fresh lemon juice
Non-dairy milk to dilute to desired consistency
Sea salt and freshly ground black pepper to taste
Combine all ingredients in a blender (except non-dairy milk) and blend until smooth. Season to taste. Add enough milk to make your salad dressing the right consistency.