Lemon Dill Vinaigrette

• 2 Tablespoons Cucumber Balsamic Vinegar (Olivelle)
• 3 Tablespoons Sicilian Lemon (Olivelle) Extra Virgin Olive Oil
• 1 Tablespoon Tzatziki World Spice
• 2 Teaspoons Dill Pickle Mustard (Terrapin Ridge)

Season with sea salt and pepper as desired.

Note: Refrigerate any remaining dressing.

Apricot Salad Dressing

• 3 Tablespoons Bourbon Balsamic Vinegar (Olivelle)
• 1/3 Cup Blood Orange (Olivelle) Extra Virgin Olive Oil
• 2 Tablespoons Apricot (Elki) Fruit Spread
• ¼ Teaspoon Grey Fine Sea Salt (Le Guérandais)
• ¼ Teaspoon mixed cracked peppercorns (Pepper Creek
  Farms)

For best results, mix the oil and the spread and then add the vinegar and salt and pepper. Mix thoroughly. The Oxo Shaker works great for salad dressing prep.

Note: Refrigerate any remaining dressing.

Fiesta Spice Salad Dressing

• 3 Tablespoons Smoked (Olivelle) Balsamic Vinegar
• 1/3 Cup Fiesta Spice (Olivelle) Extra Virgin Olive Oil
• 1 ½ Teaspoon Sweet Smoked Chili Rub & Seasoning (Olivelle)
• 1/4 Teaspoon Grey Fine Sea Salt (Le Guérandais)

Refrigerate any remaining salad dressing.

Serving suggestion: Try it on a hearty tossed salad, with chicken, steak or

Spicy Peach Salad Dressing

• 3 Tablespoons Summer Peach Balsamic Vinegar
• 1/3 Vera Cruz Chili Pepper Extra Virgin Olive Oil
• 1 Teaspoon Sweet Smoked Chili Rub & Seasoning 

Refrigerate any remaining salad dressing.

Serving suggestion:

Try it on a hearty tossed salad, with chicken, steak or shrimp. 

Key Lime & Strawberry Salad Dressing 

• 1/3 Cup Key Lime Extra Virgin Olive Oil (Olivelle)
• 3 Tablespoons Strawberry (Olivelle) Balsamic Vinegar
• 1 Teaspoon Feta & Herb Dipper (Olivelle)
• ¼ Teaspoon mixed cracked peppercorns (Pepper Creek Farms)

Season with sea salt and cracked pepper as desired.

Note: Refrigerate any remaining dressing.

Lingonberry Salad Dressing

• 3 Tablespoons Meyer Lemon Balsamic Vinegar (Olivelle)
• 1/3 Cup Blood Orange (Olivelle) Extra Virgin Olive Oil
• 2 Tablespoons Lingonberry (Elki) Fruit Spread
• Season with sea salt and pepper.

For best results, mix the oil and the spread and then add the vinegar. Season with salt and pepper if desired. Mix thoroughly. This dressing does tend to thicken over time.
It can be used as a glaze for chicken or pork or as a spread for sandwiches, cookies or crackers.

Note: Refrigerate any remaining dressing.

Juniper Salad Dressing

• 3 Tablespoons Juniper Vinegar (Lindera Farms)
• 1/3 Cup Wild Rosemary (Olivelle) EVOO
• 2 Tablespoons Alaska Spruce Tip Jelly (Barnacle Foods)
• 1/4 Teaspoon Grey Fine Sea Salt (Le Guérandais)

Note: Refrigerate any remaining dressing.

Serving Suggestion: Add to shredded cabbage and carrots for a unique coleslaw. Serve with pulled pork or chicken sandwiches or as a side with salmon or your favorite fish.

Lemon Grass Salad Dressing
• 3 Tablespoons Lemongrass Vinegar (Lindera Farms)
• 1/3 Cup Key Lime Extra Virgin Olive Oil (Olivelle)
• 3 Tablespoons Minced Candied Gingerroot (Woodstock)
• 1/4 Teaspoon Grey Fine Sea Salt (Le Guérandais)

Season with additional salt and pepper as desired.

Note: Refrigerate any remaining dressing. 

Herbal Spring Salad Dressing

• 3 Tablespoons Tarragon (Olivelle) Balsamic Vinegar
• 1/3 Cup Sicilian Lemon (Olivelle) Extra Virgin Olive Oil
• 1 Tablespoon Tzatziki World Spice
• Season with additional salt and pepper as desired.
• Note: Refrigerate any remaining dressing.
• Serving Suggestion: Peel and slice two to three cucumbers and ½ to 1 whole medium sized red onions. Sprinkle with approximately ¾ to 1 tsp salt. More may be necessary depending on the size of the cucumbers and the amount of onion used. Feel free to add a little more salt if necessary.
  Place in a colander and let sit for ½ hour. This will release some of the water within the cucumber. You can also choose to remove the seeds as this is where the majority of water is contained. Dress the cucumbers and onions with the Herbal Spring Salad Dressing and chill for at least an hour so the flavors can meld. Enjoy!

Boundary Waters Blueberry Vinaigrette

• 4 Tablespoons Blueberry Balsamic (Sutter Buttes)
• 1 Tablespoon Boundary Waters Blueberry Hot Sauce (Lake Superior Spice Co)
• 1/3 Cup Sicilian Lemon Olive Oil (Olivelle)
• 1 Teaspoon Edmond Fallot Dijon Mustard
• ¼ Teaspoon Grey Fine Sea Salt (Le Guerandais)

Bloody Mary Salad Dressing

• 1/3 cup Vera Cruz Olive Oil (Olivelle)
• 3 Tablespoons Cucumber Balsamic Vinegar (Olivelle)
• ½ Teaspoon Bloody Mary Seasoning (Wayzata Bay)
• ½ Teaspoon Tzatziki Rub & Seasoning (Olivelle)
• ¼ Teaspoon mixed cracked peppercorns (Pepper Creek Farms)

Smoky Roasted Shallot Salad Dressing

• 3 Tablespoons Vine-Ripened Raspberry Balsamic Vinegar (Olivelle)
• 3 Tablespoons Roasted Shallot Oil (Olivelle)
• 2 Tablespoons Sicilian Lemon Oil (Olivelle)

1 ½ Teaspoons Northern Lights Seasoning (Wayzata Bay)

Wild Mushroom & Sage Salad Dressing

• ¼ Cup Wild Mushroom & Sage EVOO (Olivelle)
• 2 Tablespoons Sicilian Lemon EVOO (Olivelle)
• 3 Tablespoons Harvest Fig Balsamic Vinegar (Olivelle)
• ¾ to 1 Teaspoon Butcher’s Spice Blend & Seasoning (Olivelle)

Ritzy Rhubarb Salad Dressing

• 3 Tablespoons Dark Balsamic Vinegar of Modena (Olivelle)
• 1/3 Cup Blood Orange Extra Virgin Olive Oil (Olivelle)
• 1½ Tablespoons Ritzy Rhubarb Jam (Jams By Jan)

Season with sea salt and pepper

Note: Refrigerate any remaining dressing.

Italian Salad Dressing

• ¼ Cup Tuscan Herb EVOO (Olivelle)
• 2 Tablespoons Garlic & Herb EVOO (Olivelle)
• 3 Tablespoons Prosecco Italian White Wine Vinegar (Olivelle)
• 1 Teaspoon Parmesan & Asiago Dipper & Seasoning (Olivelle)

Season with sea salt and cracked pepper as desired.

Note: Refrigerate any remaining dressing.

Damn Good Maple Vinaigrette

• 3 Tablespoons Maple Vinegar (Stoney Brook Farm) 
• 2 Tablespoons Maple Syrup (Wild Country or Minnesota Syrup Co)
• 2 Tablespoons Damn Good Mustard (Lake Superior Spice Co.)
• 1/3 Cup Sweet Cream Butter Olive Oil (Olivelle)
• 1/4 Teaspoon Grey Fine Sea Salt (Le Guérandais)

Sweet Ginger Dressing

• 1/3 Cup Toasted Sesame Seed Oil (Olivelle)
• 1/3 Cup Black Garlic Tamari Balsamic Vinegar (Olivelle)
• 3 Tablespoons Minced Sweetened Ginger Slices (Woodstock) 

Northern Lights Dressing

• 3 Tablespoons Harvest Fig (Olivelle) Balsamic
• 1/3 Cup Blood Orange (Olivelle) Extra Virgin Olive Oil
• 1 ½ Teaspoons Northern Lights spice mix (Wayzata Bay Spice Company)
• Add additional seasoning as desired.

Sweet Heat Salad Dressing

• 1/3 Cup Key Lime (Olivelle) Extra Virgin Olive Oil
• 3 Tablespoons Pineapple Habanero (Olivelle) Balsamic Vinegar
• 3 Tablespoons Minced Sweetened Ginger Slices (Woodstock) or Crystalized Ginger (Ginger People)
• 1/4 Teaspoon Grey Fine Sea Salt (Le Guérandais)

• Refrigerate any remaining salad dressing.

• Add salt and pepper as desired.

Zesty Basil Peach Salad Dressing

• 3 Tablespoons Basil Genovese (Olivelle) Olive Oil
• 3 Tablespoons Summer Peach (Olivelle) Balsamic Vinegar
• 1 Teaspoon Feta & Herb Dipper (Olivelle)
• ¼ Teaspoon mixed cracked peppercorns (Pepper Creek Farms)

Tuscan Herb/Crisp Anjou Pear Salad Dressing

• 1/3 Cup Tuscan Herb (Olivelle) Olive Oil
• 3 Tablespoons Crisp Anjou Pear (Olivelle) Balsamic Vinegar
• 1 Teaspoon Feta & Herb Dipper (Olivelle)
• Season with sea salt and cracked pepper as desired.