6 oz lowfat silken tofu

2 tsp. lemon juice

1 Tbs. dried minced onion

1 tsp. snipped fresh dill

¼ cup red-wine vinegar

2 Tbs. apple juice concentrate

1 Tbs. lemon juice

½ tsp. dried minced onion

¼ tsp. oregano

¼ tsp. basil

Pinch of thyme

Pinch of garlic powder

1 cup pimiento-stuffed olives, drained

1/2 cup walnuts

2 cloves garlic

1/4 cup fresh parsley

1/4 cup olive oil

1/4 cup sherry

Several grinds of pepper

Blend all ingredients in a blender. Delicious served over tomato sauce on pasta.

1/4 cup water

2 Tbs. fresh lemon juice

2 Tbs. olive oil

1 tsp. wine vinegar

1 tsp. worcestershire sauce

1 heaping Tbs. fine grated onion

2 tsp. horseradish

1/4 tsp. salt (can use Morton's Lite Salt or No-Salt)

8 oz. tofu

Combine all ingredients in a blender except tofu. Cut tofu into small pieces. With blender on, add it, piece by piece, until it is all blended, and the dresssing has a very smooth consistency.