Ideal Protein Raspberry Vinaigrette

1 tsp. Ideal Protein Raspberry Jelly
Mix1 tbs apple cider vinegar
2 tsp. extra virgin oil
Sea salt & fresh pepper to taste
Combine ingredients in small bowl with whisk and pour over salad, or mix in container, add lettuce and shake.

Ideal Protein Orange-Ginger Vinaigrette

1 tsp. Ideal Protein Orange Drink mix
1 tbs. apple cider vinegar
1/4 tsp tamari or low sodium soy sauce
2 tsp extra virgin olive oil
1 tsp. fresh grated ginger
Sea salt & fresh ground pepper to taste
Combine ingredients in small bowl with whisk and pour over salad, or mix in container, add lettuce and shake.

Mustard-Shallot Vinaigrette

1tsp. finely minced shallot
1/4 tsp. crushed garlic
2 tsp. extra virgin olive oil
1/2 tsp. prepared mustard
1 tbs. apple cider vinegar
Sea salt & fresh ground pepper to taste

Combine shallot, mustard, salt, pepper and vinegar in a small bowl and whisk thoroughly. Add olive oil and whisk until blended. Adjust seasonings to taste. Best when used fresh, but recipe can be increased, made in advance, and refrigerated in airtight container.

“Most Best” Salad Dressing

2 tsp. extra virgin olive oil
1/2 tsp. dijon mustard
2 tbs. fresh lemon juice
Splenda or Stevia to taste
Sea salt & fresh ground pepper to taste

Combine ingredients in small bowl with whisk and pour over salad, or mix in container, add lettuce and shake.

Roasted Garlic Dressing

2 Tablespoons French shallots, chopped 1/3 cup apple cider vinegar 1 teaspoon Dijon mustard
1/2 teaspoon salt & pinch white pepper
1 egg white

6 cloves garlic, roasted in a 360 degree oven until softened and lightly browned (about 20 minutes)
1 cup olive oil

In a blender, blend all ingredients except oil. While blender is running, add oil in a thin stream until emulsified. Serve roasted garlic vinaigrette immediately.

Apple Cider Dressing

1 1/2 teaspoon Dijon mustard
1 1/2 teaspoon Stevia
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper 1/3 cup apple cider vinegar

1 Tablespoon chopped parsley 2/3 cup canola or olive oil

Whisk mustard, stevia, salt, pepper, vinegar, and chopped parsley together in a bowl. Slowly drizzle in the oil, whisking constantly, until thickened. Adjust the seasonings to taste. Store covered in the refrigerator for up to 2 days. Bring apple cider vinaigrette to room temperature before using.

Cilantro, Caper and Lime Dressing-(Phases 1-4)

1 clove garlic, finely chopped
1 1/2 teaspoon whole grain mustard
2 limes, finely grated rind and juice
1 Tablespoon rice vinegar
1/4 cup olive oil
1 teaspoon capers
3 Tablespoons fresh cilantro, chopped
Freshly ground black pepper, to taste
Place the garlic, mustard, lime, rind, juice, and vinegar in a bowl and mix together. Slowly pour in the oil, whisking constantly, until well emulsified. Stir in the capers and cilantro. Season with black pepper, to taste.
-Makes about 1 cup.

 

 

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