Salad, Salad and more Salad!

You can't go wrong with a bowl of fresh green salad - so many nutrients and vitamins and very few calories. I'm going to make it easier for you to get your daily dose of greens by providing you with some very healthy dressings to accompany your lettuce which will make your salad adventure as versatile as you'd like them to be.

Olive Oil Vinaigrette
1 clove garlic
1/2 cup vinegar (white, sherry, cider port or champagne)
1 tablespoon Dijon mustard
pinch of salt
pinch of black pepper
1 and 1/2 cup of extra virgin olive oil
1/4 cup of finely chopped red onion or shallots

In a food processor, add garlic, vinegar, mustard, salt and pepper. With the motor still running, slowly drizzle oil in until emulsified. Taste to adjust seasoning. Enjoy!

Ginger-Carrot Dressing
4 medium sized carrots, peeled and sliced
1 clove garlic
1 (1 inch) piece fresh ginger peeled
2 drops of Sesame Oil (or to taste)
1/3 cup orange juice
1/4 cup tomato juice
2 to 3 tablespoons cider vinegar or fresh lime or lemon juice
pinch of salt

In a small saucepan, cover carrots with water. Bring them to a boil, reduce the heat and let simmer, covered until tender about 15 minutes. Drain and let cool. In a food processor, add garlic and ginger, add cooked carrots and process until smooth. Add orange and tomato juices, vinegar and salt. Process until smooth add sesame oil and drizzle in water if needed if the dressing is too thick. Keeps for up to one week in refrigerator.

Best Ever Roasted Red Pepper Balsamic Dressing
1/2 cup extra virgin Olive Oil
1 clove garlic
4 fresh basil leaves
1/2 cup balsamic dressing
1 tablespoon Dijon mustard
1/4 cup of honey
1 roasted red pepper
pinch of paprika
Pinch of salt
Pinch of pepper

In a blender, add olive oil, dijon mustard and garlic and slowly drizzle in balsamic vinegar. Add roasted red pepper. Once emulsified, add honey and remaining ingredients. Adjust to taste.

Mustard Dill Dressing
1/4 cup cider vinegar
1/4 cup champagne vinegar
1/4 cup dijon vinegar (or grainy mustard or spicy)
2 tablespoons firmly packed brown sugar
3/4 cup Canola oil
1/2 cup chopped fresh dill
1/4 cup of finely chopped fresh shallots
Pinch of salt
Pinch of pepper

Blend all ingredients in food processor or blender and serve over endive salad with some goat cheese.