Balsamic Vinaigrette (Makes 8 servings at 6 tsp. each)
6 Tbsp. Balsamic Vinegar
1/4 cup fresh lemon juice
1 tsp raw honey or pure maple syrup
2 tsp Dijon Mustard
6 Tbsp Extra-Virgin Olive Oil
* Combine and whisk vinegar, lemon juice, and honey in a medium bowl. Stir in the mustard then slowly add oil while whisking. Be sure to mix well.
Creamy Herb Dressing (Makes 12 servings, about 6 tsp each)
1 medium avocado, cut into chunks
1 1/2 cups plain Greek Yogurt (nonfat)
4 Tbsp finely chopped herbs (ex: tarragon, parsley, mint, or cilantro)
3 Tbsp fresh lemon juice
1/4 tsp sea salt
1 dash ground white pepper
1/3 cup extra-virgin olive oil
*Place avocado, yogurt herbs, lemon juice, salt, and pepper in a blender and blend until smooth. Continue blending mixture and slow add oil until well blended.
Lemon Tarragon Vinaigrette (Makes 6 servings, about 6 tsp each)
1/4 cup fresh lemon juice
1/4 cup finely chopped shallot
6 fresh tarragon sprigs, leaves removed and chopped, stem discarded
4 tsp Dijon Mustard
1/4 tsp sea salt
1/4 tsp ground black pepper
6 Tbsp extra-virgin olive oil
* Whisk lemon juice, shallot, tarragon, mustard, salt, and pepper in medium bowl. Slowly add oil while whisking, mix well.
Dijon Vinaigrette (Makes 8 servings, about 6 tsp each)
3 Tbsp red wine vinegar
3 Tbsp fresh lemon juice
3 Tbsp Dijon Mustard
2 cloves garlic (chopped)
1/4 tsp sea salt
1/4 tsp ground black pepper
6 Tbsp extra-virgin olive oil
* Whisk vinegar, lemon juice, mustard, garlic, salt, and pepper in a medium bowl. Slowly add the oil while whisking and mix well.
Asian Citrus Vinaigrette (Makes 6 servings, about 6 tsp each)
1/4 cup 100% orange juice
1/4 cup rice vinegar
2 Tbsp reduced-sodium soy sauce
2 tsp raw honey
1/2 inch fresh ginger, peeled, finely grated
1/4 cup sesame oil
* Whisk orange juice, vinegar, soy sauce, honey, and ginger in a medium bowl. Slow add the oil while whisking, mix well.
Note: You can store leftover dressings in a covered container in the refrigerator. Some of the dressings may thicken when cold, so, place in room temperature for about 30 minutes and stir before serving.