Fresh Dressings.

Tis the season for fresh veggies and crispy salads.  I recently made some delicious dressings that I wanted to share!

Sundried Tomato Dressing

serves 4

1/2 cup Sundried Tomatoes

1 Clove Garlic

1 Bunch of Basil

1 Tbsp Lemon juice (I always use real lemons)

1/4 cup olive oil

sea salt and fresh pepper to taste

In blender, combine first four ingredients.  With the blender running, slowly add the olive oil.  Season to taste with salt and pepper.

This is DELICIOUS!!!!  This recipe is more like a pesto than a dressing but it works for SO many things.  I have used it as a salad dressing, as a pizza sauce, in pasta and mixed in cottage cheese.  It is simply amazing!!!

Here is another of my favorites-

Mustard Vinaigrette

serves 8

1/3 cup Apple Cider Vinegar

1 1/2 TBSP Grain mustard

2/3 Cup Cold Pressed Olive Oil

Sea salt and ground pepper to taste

Puree the vinegar and mustard in blender.  With the blender running, slowly pour in the olive oil.  Season to taste with salt and pepper.  If you would like you can add 3/4 TBSP of Raw Honey to make it Honey Mustard Vinaigrette.  Both of these dressing run about 150 calories per serving.  A little goes a long way!

Both of these dressing keep up to a week in the refrigerator. 

Have you looked at the ingredients of your bottled salad dressing lately?  Salad dressings can take your salad from a healthy nutritious meal to a fat and calorie laden heart attack!  Be cautious of portion sizing. 

Your taste buds will thank you when you try these clean dressings!  **Both of these recipes were taken from jointhereboot.com website. 

With Love,

j