Raspberry vinaigrette
1/3 cup (80 ml) olive oil 3 tbsp (45 ml) raspberry vinegar 2 tbsp (30 ml) lemon juice 1 tsp (5 ml) maple syrup 1 clove garlic, finely minced 1 tbsp (15 ml) plain yogurt 2 fresh or frozen raspberries
1/3 cup (80 ml) olive oil 3 tbsp (45 ml) raspberry vinegar 2 tbsp (30 ml) lemon juice 1 tsp (5 ml) maple syrup 1 clove garlic, finely minced 1 tbsp (15 ml) plain yogurt 2 fresh or frozen raspberries
1 container (142g 3 5oz) of Fresh Attitude prewashed arugula 1/2 cup 125ml grated parmesan 1/2 cup 125ml extra virgin olive oil 1/4 cup 65ml pine nuts 3 tbsps
60 ml of apple sauce 60 ml of apple cider vinegar 5 ml of old-style mustard 45 ml of maple syrup 125 ml of camelina oil Salt and pepper
45 ml of homemade blackberry jam (or any other jam) 45 ml of balsamic vinegar 90 ml of extra virgin olive oil 1 finely chopped garlic clove 5 ml of chopped fresh herbs 2.5 ml of Dijon Mustard Salt and pepper
5 oz of Fresh Attitude Arugula ¼ c. of toasted walnuts 2 garlic cloves ½ c. of parmesan cheese Salt and pepper 75 ml or more of olive oil (enough for a paste consistency)
½ cup peanut butter 2 tbsp lime juice 2 tbsp rice vinegar 2 tbsp soy sauce 1 tbsp honey 1 tsp sesame oil 1 tsp sriracha ¼ tsp fresh ginger, grated 1 garlic clove, minced 1 to 2 tbsp almond milk (if needed)
¼ cup cider vinegar ¼ cup Dijon Mustard ¼ cup honey ¼ cup vegetable oil Salt and pepper to taste
½ cup Greek yogurt, plain ½ cup fresh parmesan, grated 3-4 tbsp whole milk 1tbsp extra virgin olive oil 2 tbsp anchovy paste 2 tbsp Worcestershire sauce 1 garlic clove, chopped 1 tsp Dijon Mustard ¼ tsp sea salt Pepper to taste 2-4 tbsp fresh lemon juice
1 carrot, peeled and chopped ¼ cup rice vinegar 2 tbsp oil 1 tbsp fresh ginger, peeled and grated 1 tbsp maple syrup 1 tbsp miso ½ tsp toast sesame oil Salt and pepper to taste
1 cup strawberry Zeste and juice of 1 lemon 3 tbsp honey ¼ tsp paprika 2 tsp poppy seeds 1 tsp vanilla extract ¼ tsp sea salt pepper, to taste ¼ cup extra virgin olive oil