[a broad abroad]

ITALIAN

1/2 c. low-sodium chicken broth
1 T. finely diced red bell pepper
1 T. chopped fresh basil
1 T. white wine vinegar
2 t. olive oil
1/2 t. grated lemon zest
1/2 t. salt
1/2 garlic clove, minced
1/4 t. oregano
1/8 t. ground black pepper

Combine all in a jar with tight fitting lid. Shake to mix well. Refrigerate overnight and shake before serving.

RUSSIAN

3 T. orange juice
2 T. + 2 t. reduced cal mayo
2 T. minced green bell pepper
2 T. minced red bell pepper
2 T. tomato paste
2 T. plain FF/LF yogurt
1 T. drained horseradish
1 T. grated onion
1 t. prepared mustard
1/2 t. chili powder
1/4 t. freshly ground black pepper

Combine all in a jar with tight fitting lid. Shake to mix well. Refrigerate overnight and shake before serving.


CREAMY GARLIC AND CHIVE

10 garlic cloves, peeled
1/2 c. part-skim ricotta cheese
1/4 c. plain LF/FF yogurt
2 T. chopped chives
1/2 t. salt
1/4 t. ground black pepper

1. In small saucepan, combine garlic and 1 cup water; bring to a boil. Reduce heat to low; simmer 10 minutes. Remove garlic to paper towel and reserve 2 T. of the cooking liquid.
2. In blender or food processor, combine cooked garlic, reserved liquid, ricotta cheese and yogurt; puree until smooth; stir in chives, salt and pepper.
3. Refrigerate, covered, at least 2 hours. Stir before serving.

[Barb0522]

I don't think the Russian would be Phase 1 acceptable because of the orange juice.

[a broad abroad]

For the amount of OJ that would be in one serving of salad dressing, I don't think it will have an impact.
In the SBD book Dr. A has a recipe for Cracked Pepper Steak that uses 1/4 c. brandy and the orange roughy recipe uses 1/3 c. sherry. Both of those recipes are for two servings.

[Wilmync]

Is the Russian dressing kind of like 1000 island?