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.