Honey Lime Dressing

This dressing is delicious on a salad or used as a marinade for seafood.  Just remember that the acidity of the lime will cook the seafood, so marinate the fish for no longer than 15 minutes in the fridge.  You won’t find a bottled dressing that tastes quite as good as this vinaigrette and you’ll be surprised how quickly you can whip it up.  On top of that, limes have important vitamins and antioxidants, which among other things, can maintain heart health and improve the condition of your skin.  This dressing will keep well in the fridge for a up to 4 days.

Prep Time:  10 minutes                          Serves: 4


1/4 cup fresh lime juice

2 tsp grated lime peel

1/2 cup olive oil

1 1/2 tbsp honey

1 tsp salt

1/4 tsp ground black pepper

Place all of the ingredients except for the olive oil in a small food processor.  As the food processor is blending, gradually add in the olive oil until combined.  The dressing will be white in color and the oil will be incorporated into the other ingredients.




Easy Pineapple Salsa

This salsa is so easy to make and serves as a great condiment to tacos or as a simple and healthy appetizer when served alongside tortilla chips.  If you like it on the spicy side add a chopped fresh jalapeño pepper.  It will keep well in the fridge for a few days.  *TIP:  Most people don’t realize that pineapples contain a lot of vitamin C, which boosts immunity.  They also contain anti-inflammatory properties which reduces inflammation in the body.  Pineapples are also a great source of dietary fiber, which aids in digestion as well as Manganese, which strengthens bones.  Pile this yummy salsa on anything and you can ditch the guilt too!

Prep Time:  10 minutes                                              Serves: 6


1/2 fresh pineapple small diced

1/2 red pepper small diced

juice of half a lime

1 fresh jalapeño seeded and chopped (optional)

1 tsp salt

1 tsp ground pepper

1/2 shallot

Toss together the diced pineapple, peppers, salt, ground pepper and lime juice.  Grate half of a peeled shallot directly to the bowl.  Toss to combine all of the ingredients and allow to rest in the fridge for a few hours before serving so that the flavors can marry.


Apple Cider Vinaigrette

This salad dressing is made with Bragg’s Apple Cider vinegar which has many health benefits and the shallot gives it so much flavor.  Use the leftovers to marinate chicken or store it in the fridge to use on salads throughout the week.  It is so much better than any bottled dressing and has less fat, calories and preservatives.  Taste the difference for yourself!

Tip:  If you are using olive oil in the dressing it tends to congeal when refrigerated so take it out 10 minutes prior and give it a stir.  It will last up to a week in the fridge.

Prep Time:  5 Minutes                                   Serves 4 (makes 1.5 cups of dressing)


1 cup of olive oil

1/3 cup apple cider vinegar (you may want to use more if you prefer your dressing to be more acidic)

1 tbsp dijon mustard

2 tbsp honey

1 small shallot peeled and roughly chopped

salt and pepper to taste

Place all of the ingredients inside a food processor or blender.  Blend until shallot is almost pureed and the vinaigrette has a creamy consistency.  Serve in a small dispenser with a pour spout.