Frugal: 4 Simple Fat-Fat Salad Dressings - FYI

Healthy, Simple, Tasty, Fat-free and Cheap

A base of fruit juice or yogurt instead of oil or fake things not found in nature.

Orange-Balsamic
1 Tbsp Dijon mustard 
2 Tbsp balsamic vinegar
Juice of one large orange (or about 8 Tbsp orange juice) 
1. Combine all ingredients in a rinsed jar.
2. Shake it.
Keeps for two to three weeks! Toss with salads involving sun-dried tomatoes, baby spinach, artichoke hearts, chickpeas. Anything quasi-Italian or Mediterranean will go brilliantly.
Faux-Ranch
to 2 cloves garlic, minced
3/4 cup 0 percent-fat Greek yogurt
Juice of one large lemon (about 6 to 8 Tbsp)
2 Tbsp red wine vinegar
Generous amount black pepper (1/2 tsp or more)
Pinch of salt
1. Combine all of the ingredients and whisk.
2. Taste, then season with salt and pepper, store in a a jar.
Keeps for about two weeks. Toss with salads that you would eat with creamy dressing: Caesar, chicken, chef's, whatever.
Drunken French Bistro
1 clove garlic, minced
2 Tbsp red wine vinegar
1 Tbsp Dijon mustard
1 Tbsp honey
1. Combine all of the ingredients and blend or whisk. Check for taste.
2. Pour into a rinsed, recycled jar.
Keeps for about two weeks. This all-purpose dressing hasn't found something it isn't good on. Toss on some peppery arugula with pine nuts, tomatoes, cucumbers, fresh parmigiano-reggiano.

Raspberry Vinaigrette
1 shallot or quarter of a red onion, finely minced

1 Tbsp Dijon mustard
2 Tbsp red wine vinegar
1/2 pint red raspberries (or about 3/4 cup frozen raspberries)
Juice of half an orange
1 tsp sugar
1. Combine all of the ingredients using an immersion blender, food processor or blender. Check for taste.
2. Pour into a rinsed, recycled jar.
Keeps for about two to three weeks. This dressing is great on fruity or nutty salads. Try this: mixed greens, roasted beets, goat cheese, walnuts.