Ingredients:
1/2 cup extra light olive oil
2 tablespoons each:
1 8-ounce package plain non-fat yogurt
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon each garlic powder, sage, thyme, basil and oregano

Directions:
Combine in a blender at medium high speed.

Chill overnight before serving.

See also:
Creamy Honey-Dijon Salad Dressing Recipe

Ingredients:
1 teaspoon salt
1/2 teaspoon of dry mustard
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon minced onion
1/2 cup white wine vinegar
1/2 cup ketchup
1/2 cup vegetable oil

Directions:
Combine all ingredients in a jar; cover tightly and shake vigorously. Chill. Recipe makes 1-1/2 cup vinaigrette.

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