Ingredients

• 1/2 cup roasted red peppers
• 2 tbsp extra virgin olive oil
• 2 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Preparation

Add all of the ingredients into a blender and blend thoroughly until the dressing is smooth. T
Use immediately or store in the refrigerator for up to 4 days.

Ingredients

• 1/4 cup olive oil
• 1 lemon, juice
• 2 tbsp Dijon mustard
• 1 tbsp honey
• Salt and pepper to taste

Preparation

Combine all of the ingredients in a medium bowl and whisk well.
Serve immediately or store in the refrigerator for up to 3 days.

Ingredients

• 2 tbsp Spicy Honey Mustard Dressing
• 1/2 15-oz can chickpeas, drained and rinsed
• 1 red potato, diced and steamed until tender
• 1 large egg, boiled and diced
• 1/2 cup halved cherry tomatoes
• 1/4 lb green beans, trimmed, halved and steamed

Preparation

In a large mason jar layer all of the ingredients starting with the dressing on the bottom of the jar.
Cover and refrigerate for up to 3 days. To enjoy, simply shake the salad until it well dressed and then either eat it straight from the jar or transfer it to a bowl before enjoying.

Ingredients

• 1/3 cup smooth natural peanut butter
• 2 limes, juice
• 2 tbsp tamari
• 2 tsp honey
• 2 tsp sriracha sauce (optional)
• 1 tsp grated fresh ginger
• 1/4 cup warm water to thin

Preparation

Combine all of the ingredients in a medium bowl and whisk well. Gradually add warm water to thin until the desired consistency is reached.
Serve immediately or store in the refrigerator for up to 3 days.

Ingredients

• 1/4 cup olive oil
• 1/4 cup white wine vinegar
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh basil
• 1 tbsp chopped fresh chives

Preparation

Combine all of the ingredients in a medium bowl and whisk well.
Serve immediately or store in the refrigerator for up to 3 days.

Ingredients

• 1 cup plain yogurt
• 1/2 cup roasted red peppers
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh dill
• 3 tbsp red wine vinegar
• 1 garlic clove
• Salt and pepper to taste

Preparation

Add all of the ingredients into a blender or food processor and blend until smooth.
Serve immediately or store in the refrigerator for up to 3 days.

Ingredients

Dressing

• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp Italian seasoning
• Salt and pepper to taste

Salad

• 12 oz cheese tortellini, cooked according to package directions
• 2 cups chopped baby spinach
• 4 oz Italian salami, diced
• 1/2 cup pitted and sliced Kalamata olives
• 1/2 cup chopped marinated artichoke hearts
• 1 cup baby bocconcini cheese

Preparation

Cook the pasta according to the package directions. Drain and rinse the pasta under cold water to stop the cooking process.
In a small bowl, whisk together the dressing ingredients and set it aside.
To assemble the salad, toss all of the ingredients together and pour over the dressing.
Serve immediately or store in the refrigerator for up to 3 days.

Ingredients

• 1/4 cup extra virgin olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp blackberry jam
• 1 tsp Dijon mustard
• Salt and pepper to taste

Preparation

Combine the ingredients in a small bowl and whisk thoroughly.
Serve immediately or store in the refrigerator for up to 5 days.

Ingredients

• 1/2 cup plain yogurt
• 1/4 cup crumbled blue cheese
• 2 tbsp mayonnaise
• 1/4 tsp Worcestershire sauce
• Salt and pepper to taste

Preparation

Combine the ingredients in a small bowl and whisk thoroughly.
Serve immediately or store in the refrigerator for up to 3 days.