Creamy Dijon Mustard Dressing

1/2 cup extra virgin olive oil

1/4 cup apple cider vinegar

3-5 cloves of garlic (crushed)

3 Tbsp. fresh lemon juice

2 Tbsp. chopped fresh parsley (we still used the dry kind, it taste great!)

1 tsp. Himalayan salt (we used natural sea salt)

1/2 tsp Dijon mustard

1 Tbsp. unfiltered honey or raw agave nectar

Place all ingredients in the blender and blend on medium high for 30 seconds or until well mixed. Store in an airtight container in the refrigerator. Be sure to shake it well before using after refrigeration. Serving size = 1 Tbl or less

Goddess Salad Dressing

1/4 cup fat-free mayonnaise (Greek yogurt)
1/4 cup fat-free plain yogurt
1 tbsp. chopped parsley
1 tbsp. chopped chives
2 tsp. lemon juice
1/8 tsp. garlic powder
1/8 tsp. each salt and black pepper

Directions:
Place all dressing ingredients in a small blender or food processor. Add 1 tbsp. water, and blend until smooth.

Balsamic Vinaigrette

• 6 Tbsp balsamic vinegar
• 1/4 cup fresh lemon juice
• 1 tsp pure maple syrup
• 2 tsp Dijon mustard
• 6 Tbsp EVOO

Mix all ingredients. Makes approx. 8 servings