Here’s a salad dressing that works well.
 It’s from Mateljan, “Cooking without Fat.”
 Italian Dressing
 2  Tbs apple cider vinegar
 1  Tbs chopped onion
 1/4  C water
 2  Tbs frozen apple juice concentrate
 1  clove garlic, cut in half
 1  tsp honey
 1/2 tsp crushed dried basil
 1/2 tsp crushed dried oregano
     pinch white pepper
 2 canned artichoke hearts (packed in water),
     rinsed and drained (about 1/2 C)
 Combine all ingredients in blender or food processor
 and puree until smooth.
 Chill at least 15 minutes before serving.
 Yields:  1 cup