Reboot - Dressings

By BlueSchmoo

From the Reboot meal plans

Ingredients

• MUSTARD VINAIGRETTE
• 1/3 Apple Cider Vinegar
• 1 1/2 tbsp Grain Mustard
• 2/3 cup Cold Pressed Olive Oil
• Sea Salt & fresh ground Pepper to taste
• GINGER HONEY SOY DRESSING
• 2 tbsp minced Fresh Ginger
• 2 tbsp minced Fresh Garlic
• 2 tbsp Raw Honey
• 4 tbsp Nama Shoyu or Tamari
• 4 tbsp Olive Oil
• GARLIC BASIL VINAIGRETTE
• 1/2 cup Olive Oil
• 1 Tbsp Balsamic Vinegar
• 1 Tbsp Honey
• 2 cloves Garlic, chopped
• Sea Salt and ground Black Pepper to taste
• SUNDRIED TOMATO DRESSING
• 1/2 cup Sundried Tomatoes
• 1 Garlic clove
• 1 bunch Basil
• 1 tbsp Lemon Juice
• 1/4 cup Olive Oil
• Sea Salt & fresh ground Pepper to taste

Preparation

Step 1

MUSTARD VINAIGRETTE
Puree the vinegar and mustard in a blender. With the blender
running, slowly pour in the olive oil. Season to taste with the salt
and pepper. Keeps up to 1 week in the refrigerator. For Honey
Mustard Vinaigrette: Add ¾ tbsp Raw Honey.

GINGER HONEY SOY DRESSING
Puree the first four ingredients in a blender. With the blender
running, slowly add the oil until the dressing is emulsified. Keeps
up to 1 week in the refrigerator

GARLIC BASIL VINAIGRETTE
Blend the Olive Oil, Balsamic Vinegar, Honey, Garlic, Sea Salt and Pepper.

SUNDRIED TOMATO DRESSING
In a blender, combine the first four ingredients. With the blender running, slowly add the olive oil. Season to taste with salt and
pepper. Add more lemon juice if needed. Keeps up to 1 week in the refrigerator.