Creamy Herb Dressing

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.

Creamy Feta Salad Dressing

If you like feta cheese, you will love this creamy, low-fat, high-protein salad dressing.

1/3 cup reduced-fat feta cheese, crumbled
1/3 cup fat-free plain Greek yogurt
2 tablespoons lemon juice
1 teaspoon grated lemon rind
1 clove garlic, minced
1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried oregano
salt and pepper to taste

Whiz the ingredients in a mini food processor until smooth enough to suit you. I like it with the feta cheese broken down into bits but not completely obliterated.

Serve with green salad or a salad of mixed chopped raw vegetables (with or without chickpeas).