Homemade French Dressing

3/4 cup vegetable juice
2 tablespoons red wine vinegar
2 tablespoons lemon juice
2 teaspoons olive oil
1 garlic clove, crushed through a press
2 teaspoons Dijon mustard
salt and pepper (to taste)

Combine all ingredients in a jar. Shake well. Season with salt and pepper. Refrigerate. Shake to combine before each use.
Makes 1 cup.

No-Dairy Caesar-Type Dressing

2 cloves garlic
2 teaspoon lemon juice
1/2 teaspoon dry mustard
1 cup olive oil
1 teaspoon salt
1/4 teaspoon pepper or cayenne

Put all in blender for a minute or so.

Horseradish Dressing

1 cup heavy cream
1 tablespoon grated horseradish
2 tablespoons lemon juice
salt (to taste)
paprika (to taste)

Beat the cream till quite thick; add the horseradish, whisking to combine thoroughly. Pour in the lemon juice slowly, stirring constantly. Season, serve very cold. This is especially good with tomatoes.
Makes 1 serving.

Catalina Dressing
This salad dressing (popular in the 1960’s) is making a comeback.

1/2 cup ketchup
1/2 cup Splenda
1/2 cup red wine vinegar
1/2 cup grated onion
1 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1 cup salad oil
salt and pepper (to taste)

Add the ketchup, Splenda, vinegar, onion, paprika and Worcestershire sauce to a food processor bowl. Pulse until blended. With the processor running, slowly add the oil. Check the seasonings. Cover and refrigerate until needed.
Makes about 3 cups.