Red Pepper Vinegarette

• 1/4 cup Olive Oil
• 1/4 cup Cider Vinegar
• 1 tbs White Onion
• 1-2 Clove Pressed Garlic
• Pinches of Rosemary & Thyme
• 1/2 tsp Dried Whole Oregano
• 1/2 tsp Dry Mustard
• 1/2 tsp Paprika
• 1/2 of Roasted Red Pepper

Garlic Vinegarette

• Oil & Vinegar
• 1/2 cup Extra Virgin Olive Oil
• 1 Head of Garlic
• 1/3 Cup of White Vinegar
• 2 tsp chopped basil, oregano & parsley (fresh or dried)
• 1/8 tsp pepper 

Thai Dressing

• 1 clove garlic, finely chopped
• 1/2 teaspoon fresh ginger, finely sliced
• 3 Tablespoons rice vinegar
• 1 teaspoon Splenda or Stevia
• 1 teaspoon soy sauce
• 1/4 cup olive oil
• 1 teaspoon sesame seeds
• 1/4 teaspoon red pepper, crushed
• Combine all ingredients and mix well.

Tomato Dressing

• 1/2 cup tomatoes, chopped
• 2 Tablespoons white vinegar
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon Dijon mustard

In a blender, blend tomatoes, vinegar, basil, thyme, and mustard until well combined. To store, transfer to a jar with a tight-fitting lid and refrigerate for up to 2 days. Shake well before serving tomato vinaigrette

Lemon-chive Dressing

• 1/4 cup canola or olive oil
• 2 Tablespoons chopped fresh chives or green onions
• 1/2 teaspoon grated lemon rind
• 2 Tablespoons lemon juice
• 1 Tablespoon Dijon mustard
• 1 small clove garlic, minced
• 1/4 teaspoon each salt and pepper

In small bowl, whisk together oil, chives, lemon rind and juice, mustard, garlic, salt and pepper. Serve with torn mixed salad greens.