Salad Dressings

I hate purchasing salad dressing. They either have high fructose corn syrup ("which is fine if eaten in moderation" except that it's at least as bad as sugar and there's no way to eat it in moderation since it's now literally in everything that's not produce... end rant), or it tastes bad.

We usually just mix olive oil, balsamic vinegar and a pinch of mustard into our salad, but that's getting old now, especially in the warmer weather. So with minimal research (ask the magic Google), I found this article from Eating Well, that lists a variety of seemingly easy salads and salad dressings to make at home that look pretty healthy!

I'm trying this Creamy Dill Ranch Dressing which can be stored for a week.

• 1 small shallot, peeled (note: ensure it is small or only use a portion of one or the dressing has a very onion-y flavor)
  
• 3/4 cup nonfat cottage cheese
• 1/4 cup reduced-fat mayonnaise
• 2 tablespoons buttermilk powder (my grocer didn't have this and it was still tasty)
  
• 2 tablespoons white-wine vinegar
• 1/4 cup nonfat milk
• 1 tablespoon chopped fresh dill
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

With the food processor running, add shallot through the feed tube and process until finely chopped. Add cottage cheese, mayonnaise, buttermilk powder and vinegar. Process until smooth, scraping down the sides as necessary, about 3 minutes. Pour in milk while the processor is running. Scrape down the sides, add dill, salt and pepper and process until combined.