Vinaigrette Dressing

1/3 cup olive or flax oil
1 Tbsp Dijon mustard
1/4 cup Balsamic Vinegar or Lemon Juice
1 clove Garlic, minced
1/4 cup Water
Herbs to taste

Mix all ingredients together and refrigerate in a sealed container. Let dressing sit out for a few minutes before using.

Apple Cider Vinaigrette

3 Tbs. organic apple cider vinegar
1/2 cup extra-virgin olive oil
1/4 tsp. Celtic Sea Salt®
1 tsp. oregano
1/8 tsp. freshly ground pepper

Mix all ingredients together and refrigerate in a sealed container. Let dressing sit out for a few minutes before using.

Garlic Flax Oil Dressing

2 cloves of organic garlic
1/8 tsp. Celtic Sea Salt®
Juice from half of a freshly squeezed lemon
¹⁄3 cup flax oil

Mash garlic cloves with Celtic Sea Salt®. Squeeze lemon juice into the mixture. Taste–if needed, add more salt, garlic, or juice. Add flax oil.  Mix all ingredients together and pour over salad.

Beet and Orange Salad with Citrus Vinaigrette

4 medium beets, stems trimmed to 1 inch
1 large navel orange
8 large Boston lettuce leaves
1-2 Tbsp. diced red onion

Arrange beets in one layer in steamer. Cover tightly and set pot over high heat. When water boils, reduce heat and simmer beets 45 minutes. Transfer beets to plate and let cool just enough to handle. Cut tops and root tip off beets. With your fingers, pull and slide off beet skin. Cut each beet crosswise into 6 slices. Grate 2 teaspoons zest from orange and set aside. Cut off top and bottom of orange. Setting orange on one of its cut sides on your work surface, slice off peel in strips, letting knife follow the curve of the fruit. Cut orange crosswise into 8 slices.

To assemble, line 4 salad plates with lettuce. On each plate, arrange 6 beet slices and 2 orange slices on top of lettuce. Sprinkle each with one-fourth of onions.

For the dressing:

¼ cup orange juice
1 Tbsp. lemon juice
2 tsp. balsamic vinegar
½ tsp. salt
Freshly ground black pepper
1 Tbsp. extra-virgin olive oil

In a small bowl, whisk together orange and lemon juices, vinegar, salt and pepper until salt dissolves. Whisk in oil and add zest. Spoon dressing over the salad. Serve immediately.

Asian Style Coleslaw

1 large Carrot - peeled and sliced thinly (or grated)
1 cup Red Cabbage - sliced thinly
1 1/2 cups Green Cabbage - sliced thinly
1 cup Napa Cabbage - sliced thinly
3 oz. Snow Peas - sliced thinly lengthwise

Combine in a large salad bowl.

Dressing:
3 tsp. Rice Wine Vinegar
1 tsp. Dry Mustard
1/2 tsp. Ground Ginger
2 Tbsp. Olive Oil
1 Tbsp. Asian Sesame Oil
2 tsp. Wheat Free Tamari Sauce (optional)
Sea Salt and Ground Pepper to taste

Stir together until well blended.  Pour over salad and enjoy!
(Try adding cucumbers and bell peppers thinly sliced!)

Parsley Dressing

1 shallot, chopped
1 clove garlic, chopped
1/2 cup rough chopped parsley
pinch of salt & pepper
3 tablespoons lemon juice
2 tablespoons apple cider vinegar
2/3 cup – 1 cup olive oil

Place all ingredients in blender. Blend until green. Use on salad or as a spread on sandwiches. Refrigerate to store.

(Take 1 spoonful before meals to promote healthy digestion)