Yield: 1/3 cup, 3 servings

Cider vinegar is easier to digest than red wine varieties, and it has a fine fruity flavor. For a more traditional taste, substitute balsamic vinegar.

Ingredients

• 1 tablespoon cider or balsamic vinegar
• 1 tablespoon water
• 1/2 teaspoon Dijon mustard (optional)
• 1/8 teaspoon salt
• Dash ground pepper (optional)
• 1 drop liquid stevia, or 1/4 teaspoon agave nectar (optional)
• 3 tablespoons extra-virgin olive oil

Equipment

• measuring spoons
• small bowl
• whisk

Put the vinegar, water, optional mustard, salt, and optional pepper and stevia in a small bowl and whisk to combine. Add the oil and whisk until smooth. Stored in a sealed jar in the refrigerator, Classic Vinaigrette will keep for 1 week.

Classic Vinaigrette with Parsley and Shallots: Add 1/2 teaspoon of minced fresh parsley and 1/2 teaspoon of minced shallots.

Yield: 1 cup, 4 servings

Not too much fat on this goddess. Just fresh herbs and a tablespoon of nuts for a 1/4 cup serving.

Ingredients

• 1/2 cup water
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup soaked cashews (soaked in water for 2 hours and drained)
• 1 teaspoon agave nectar
• 1/4 cup chopped fresh basil, packed
• 1/4 cup chopped fresh parsley, packed
• 2 tablespoons chopped red or green onions
• 1/4 teaspoon salt

Equipment

• cutting board
• chef’s knife, 8-inch
• citrus juicer or reamer
• measuring cups
• measuring spoons
• blender
• rubber spatula

Put all the ingredients in a blender and process on medium speed until smooth. Stored in a sealed jar in the refrigerator, Goddess Dressing will keep for 3 days.

Related Blog Posts: Raw Salad Dressing Recipe for your Valentine’s Day Goddess

Yield: 3⁄4 cup, 8 servings

Ingredients

• 1⁄2 cup extra-virgin olive oil
• 1⁄4 cup apple cider vinegar or fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 teaspoons agave nectar
• 1⁄4 teaspoon plus 1⁄8 teaspoon salt
• 1⁄2 teaspoon crushed garlic (1 clove)
• Dash black pepper

Equipment

• citrus juicer or reamer
• measuring cups
• measuring spoons
• garlic press
• blender
• rubber spatula

Place all the ingredients in a blender and process until smooth and creamy. Stored in a cruet or sealed glass jar in the refrigerator, Sweet Mustard Dressing will keep for one week.
 

Yield: 3⁄4 cup, 8 servings
This dressing adds zing and fragrance to even the simplest green salad. Moreover, the taste can be varied by changing the fresh herbs.

Ingredients

• 1⁄4 cup fresh lemon juice
• 1 tablespoon minced fresh herbs (parsley, basil, dill, mint, tarragon, or oregano)
• 1⁄2 teaspoon crushed garlic (1 clove)
• 1⁄4 teaspoon plus 1⁄8 teaspoon salt
• 1⁄4 teaspoon Dijon mustard (optional)
• Dash black pepper (optional)
• 1⁄2 cup extra-virgin olive oil

Equipment

• measuring cups
• measuring spoons
• citrus juicer or reamer
• garlic press
• cutting board
• chef’s knife, 8-inch
• small mixing bowl
• whisk

Place the lemon juice, herbs, garlic, salt, mustard, and pepper in small bowl and whisk to combine. Add the olive oil and whisk again until well blended. Stored in a cruet or sealed glass jar in the refrigerator, Lemon Herb Dressing will keep for five days.

Variation
For Creamy Lemon Herb Dressing: Place all of the ingredients in a blender and process until smooth and creamy.

This dressing tastes so rich and creamy, you won’t believe it’s dairy free. Serve with The Wedge, or as a dip with crudités.

Yield: 1 cup, 8 servings

• 1 cup soaked raw cashews
• 3/4 cup water
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon plus 1/8 teaspoon salt
• 1 tablespoon minced fresh basil, or 1 teaspoon dried
• 1 tablespoon minced fresh dill weed, or 1 teaspoon dried

Equipment

• measuring cups
• measuring spoons
• citrus juicer or reamer
• cutting board
• chef’s knife, 8-inch
• blender
• rubber spatula

Place the cashews, water, lemon juice, garlic powder, onion powder, and salt in a blender and process until smooth and creamy. Add the basil and dill weed and pulse briefly, just to mix. Stored in a sealed container in the refrigerator, Ranch Dressing will keep for five days.
 

Related Blog Posts: Versatile Raw Food Salad Dressing: Raw Ranch Dressing