Hellobee Boards

Hm! That's tough, since I usually think of dressing as interchangeable oils and acids. What if you used low acid OJ as the "acid" part of the dressing? I'd just look for recipes that call for OJ and sub the low acid kind? You could freeze cubes of it and pop a few out when you want to make dressing?

I made an avocado cream (Greek yogurt) dressing last week and it was delicious !

@SweetCaroline: it held up well the next day (DH had it for lunch and said it was good and green)... We didn't try past that though.

I used this recipe (the whole meal is healthy and DELISH-my DH says it's his new favourite meal) I added about 1/2c of water to make it more dressing like.

http://allrecipes.com/recipe/237978/blackened-chicken-with-avocado-cream-sauce/

That sounds like our standard dressing. Try adding a pinch of salt and a touch of maple syrup to your regular dressing - just a touch of sweet will cut the acidity dramatically. You can also add a small dollop of mayo to the dressing as well. If you add more sweetener like honey then it becomes a honey mustard dressing.

I also like Thousand Isle and French sometimes.