1/4 cup Apple juice or unsweetened cider

1 Tablespoon light or low fat sour cream

1 clove garlic (crushed)

1/2 teaspoon Basil

1/2 teaspoon oregano

1/2 teaspoon parsley

1 teaspoon finely chopped red pepper (capsicum)

1 Tablespoon olive oil

1 Tablespoon lemon juice or malt vinegar

Put it all in a jar and shake vigorously.

Put as much as you like on your salads.

Great for garden salads or Caesar salads.

This will store nicely in your fridge for about 2 weeks in an air tight jar.

1/4 cup Pineapple juice (unsweetened)

2 Tablespoon light or low fat sour cream

1 clove garlic (crushed)

1/2 teaspoon Basil

1/4 teaspoon chilli powder

1 teaspoon finely chopped red pepper (capsicum)

3 finely chopped anchovies (optional)

1 Tablespoon olive oil

1 Tablespoon lemon juice or malt vinegar

1 Tablespoon ketchup

Place in a jar and shake vigorously. This is a zesty and tangy dressing, fantastic on fish of any kind. Try it in a crab or lobster salad with tomato, cucumber, onions and lettuce. It is also great used as a seafood dressing for seafood or shrimp (prawn) cocktails.

This has been a favourite at many of my dinner parties.

1/4 cup Apple juice or unsweetened cider

1 clove garlic (crushed)

1/2 teaspoon Basil

1/2 teaspoon oregano

1/2 teaspoon parsley

1 teaspoon finely chopped red pepper (capsicum)

1 Tablespoon olive oil

1 Tablespoon lemon juice or malt vinegar

Put it all in a jar and shake vigorously and put as much as you like on your salads.

This will store nicely in your fridge for about a month in an air tight jar.

1 egg white

1/4 cup Apricot nectar (Unsweetened)

2 Tablespoon light or low fat sour cream

1 tablespoon olive oil

1 tablespoon vinegar

1 teaspoon mustard powder

Place into a blender and blend until thickened to desired texture. For a thicker and richer texture try cottage cheese or ricotta cheese, instead of sour cream. Also for variation of flavour try apple juice or pineapple juice, peach is also very good.