Red Pepper Vinegarette
- 1/4 cup Olive Oil
- 1/4 cup Cider Vinegar
- 1 tbs White Onion
- 1-2 Clove Pressed Garlic
- Pinches of Rosemary & Thyme
- 1/2 tsp Dried Whole Oregano
- 1/2 tsp Dry Mustard
- 1/2 tsp Paprika
- 1/2 of Roasted Red Pepper
Garlic Vinegarette
- Oil & Vinegar
- 1/2 cup Extra Virgin Olive Oil
- 1 Head of Garlic
- 1/3 Cup of White Vinegar
- 2 tsp chopped basil, oregano & parsley (fresh or dried)
- 1/8 tsp pepper
Thai Dressing
- 1 clove garlic, finely chopped
- 1/2 teaspoon fresh ginger, finely sliced
- 3 Tablespoons rice vinegar
- 1 teaspoon Splenda or Stevia
- 1 teaspoon soy sauce
- 1/4 cup olive oil
- 1 teaspoon sesame seeds
- 1/4 teaspoon red pepper, crushed
- Combine all ingredients and mix well.
Tomato Dressing
- 1/2 cup tomatoes, chopped
- 2 Tablespoons white vinegar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Dijon mustard
In a blender, blend tomatoes, vinegar, basil, thyme, and mustard until well combined. To store, transfer to a jar with a tight-fitting lid and refrigerate for up to 2 days. Shake well before serving tomato vinaigrette
Lemon-chive Dressing
- 1/4 cup canola or olive oil
- 2 Tablespoons chopped fresh chives or green onions
- 1/2 teaspoon grated lemon rind
- 2 Tablespoons lemon juice
- 1 Tablespoon Dijon mustard
- 1 small clove garlic, minced
- 1/4 teaspoon each salt and pepper
In small bowl, whisk together oil, chives, lemon rind and juice, mustard, garlic, salt and pepper. Serve with torn mixed salad greens.