It’s easy to prepare dressings in advance. Pour in a glass jar and give a good shake when you want to use it.  Unless there are fresh herbs or raw garlic the dressing will keep for quite a long time in the fridge.

Oil & Lemon Dressing:

1 T Olive Oil

3 T Lemon Juice

Sea salt and pepper

Oil & Balsamic Dressing:

2 T Olive Oil

6 T Balsamic Vinegar

Sea salt and pepper

(Add a clove or two of pressed garlic for some extra zing!)

Dijon Vinaigrette:

2 Tablespoons Olive oil

1 Tablespoon lemon juice

1 Tablespoon dijon mustard

Add a dash of tarragon


Oil & Raw Apple Cider Vinegar Dressing:

1/4 cup Olive Oil

3/4 cup Raw Apple Cider Vinegar

Sea salt and pepper

White Balsamic and Parmesan Dressing:

2 Tablespoons olive oil

1/3 cup White Balsamic Vinegar

1/2 cup grated parmesan cheese

sea salt and pepper to taste

Combine all in bowl and whisk. Delicious over kale based salads.