Creamy Lemon Herb Salad Dressing

Terri has lost over 40 pounds in about a year on the Ideal Protein Diet, which is (loosely speaking) limited to lean protein, select veggies and as much salad as you want as long as your dressing is IP-ok.  But IP hasn't been around as long as other diets, so it is hard to find IP recipes.  So I have been improvising, and will publish my successes here and on Pinterest.  

The IP diet limits salad dressing acids to lemon juice and a couple of the more boring kinds of vinegar, so I was getting tired of lemon vinaigrettes.  This salad dressing gets a bit of creaminess from blending in yet more veggies.  Zucchini works as well as the squash.

Makes about 1/2 cup

Ingredients:
3 tablespoons fresh lemon juice
3 tablespoons olive oil
a chunk of yellow squash the size of a large lemon, cut in half, seeds removed and coarsely chopped
1 heaping tablespoon of chopped shallot
fresh herbs to taste- I used 1 heaping tablespoon of chopped dill
salt
pepper

Instructions:
Place all ingredients in a blender and blend until smooth.