1/4 cup roasted red pepper (patted dry), or red tomato (skinned, seeded & chopped)
1 cup cottage cheese (I use the 1% fat version)
1/4 teaspoon garlic salt
3 tablespoons lemon juice
1/4 teaspoon grated lemon rind (optional)
1 scallion, chopped
1/4 cup chopped fresh herbs (see note below)
Whiz in a food processor until smooth, adding more lemon juice if a thinner consistency is desired.
For herbs, I use whatever's growing in the potted herb garden on the front porch, or whatever fresh herbs are affordable at the supermarket. This dressing is especially good with dill, or with a mix of herbs. I use no more than three different herbs so that the herb flavors stay distinct. Favorite combinations: mint, cilantro, parsley; basil, oregano, thyme; tarragon, dill, parsley.