The first two are fine for vegetable salads. The Pineapple is delicious on any fruit salad.

LOW CALORIE SALAD DRESSING:

1/2 c. cottage cheese
1/2 c. buttermilk
1/2 lemon, peeled and seeded
1 tsp. salt
1/2 tsp. paprika
1/2 green pepper
4 radishes
Dash of salt

Put all the ingredients in a blender and blend until the green pepper and the radishes are finely chopped.

YOGURT SALAD DRESSING:

2 c. yogurt
3-4 tbsp. soy sauce
1/4 c. toasted sesame seeds
2 tbsp. celery seeds
2 tbsp. dill weed
1 tbsp. onion, chopped

Combine ingredients and blend in blender.

PINEAPPLE SALAD DRESSING:

1 c. pineapple juice
1/2 c. sugar
1 tbsp. cornstarch
1 egg white, beaten
Pinch of salt
2 tbsp. lemon juice
1/4 tsp. grated lemon rind

Cook pineapple juice, cornstarch and salt until thickened. Fold in stiffly beaten egg white last. Whipping cream could be added if a richer dressing is desired.