Nonfat plain yogurt, vegetarian mayo (like Vegenaise) and buttermilk are nice bases for lots of different creamy style dressings.
Here’s one for a Ranch Style dressing.
This one would be very good for a fruit salad with strawberries, grapes, apples and pineapple!
Here’s a delicious sounding recipe for Basil Pesto, and if you scroll down you will see the recipe for salad dressing using the pesto. You can also use the straight pesto to make a terrific pasta salad (with penne, grape tomatoes, kalamata olives and fresh mozzarella balls).
Here’s one for a Balsamic Vinaigrette
Here’s one for what we Americans call French Dressing
And here’s one for Greek Vinaigrette that would taste great with chopped hearts of romaine, sliced red onion, grape tomatoes, kalamata olives, sliced banana peppers and crumbled feta cheese.
Here’s one for home made Thousand Island dressing. But if you want to have it taste almost identical, but without all the cholesterol of regular mayo, try making it with Vegenaise Original. It tastes almost identical to regular mayo and much better than some of the low cal regular mayos. Vegenaise is also great for making egg salad (regular or eggless tofu salad) and apple Waldorf salad.
Here’s one for a Spicy Asian that would work well for a plate of Baby Greens with thinly sliced bell peppers, sliced water chestnuts and mandarin orange slices, as well as for a Chinese Chicken salad or a Cold Noodle salad with tofu, blanched broccoli, pea pods, cilantro and chopped peanuts. If you are allergic to anchovies, or would prefer a vegetarian version, omit the anchovy paste and substitute a little bit of miso instead.
And here’s one for a Bleu Cheese vinaigrette with White Balsamic Vinegar.
And here’s a Mexican Caesar dressing with pepitas like the one they serve at El Torito.