There's nothing better than a great salad on a hot summer day. Over the next few columns, I'll share some of my favorites. This week I'll start with the best dressings ever, including two of the raspberry version. Creamy Raspberry Dressing is rich, yet surprisingly low-fat. And, you'll love the traditional Raspberry Vinaigrette, so much better than the bottled version. Both Red Pepper Vinaigrette and Blueberry Dressing are great served as marinades or over veggies, as well as an awesome salad topper. The blue version is a great way to use those Michigan berries that are in season just about now.

Happy eating!

Creamy Raspberry Dressing

1 C. plain low fat yogurt 1/2 C. raspberries 1 T. red wine vinegar 2 tsp. white sugar

In a blender, combine all ingredients and blend until smooth. Refrigerate for a few hours before serving.

Raspberry Vinaigrette

1/2 C. vegetable oil 1/2 C. raspberry wine vinegar 1/2 C. white sugar 2 tsp. Dijon mustard 1/4 tsp. dried oregano 1/4 tsp. ground black pepper

In a jar with a tight fitting lid, combine all ingredients and shake very well.

Red Pepper Vinaigrette

1 red bell pepper, seeded and cubed 1/4 C. balsamic vinegar 1/2 C. olive oil 2 T. honey 1 pinch salt 1 pinch ground black pepper Place all ingredients in a blender and puree until smooth.

Blueberry Salad Dressing

1/2 C. fresh or frozen blueberries 1/2 C. water 4 tsp. sugar 1 T. olive oil 1/2 tsp. fresh lemon rind 1/4 C. lemon juice 1/4 tsp. salt 1/4 tsp. fresh ground black pepper

Combine all ingredients in a small bowl and stir well. Cover and thoroughly chill.