- Recipes
- Roasted Red Pepper Dressing
Roasted Red Pepper Dressing

-
Servings: 4
-
Calories: 126
-
Meal Tags: Dressing, Make-ahead
-
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
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.
Stay Inspired
Subscribe to our newsletter
Recipes you may also like:
- Recipes
- Honey Lemon Dijon Dressing
Honey Lemon Dijon Dressing

-
Servings: 4
-
Calories: 138
-
Meal Tags: Dressing, Make-ahead
-
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegetarian
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.
Stay Inspired
Subscribe to our newsletter
Recipes you may also like:
- Recipes
- Protein-Packed Salad In A Jar
Protein-Packed Salad In A Jar

-
Servings: 1
-
Calories: 659
-
Meal Tags: Dressing, Lunch, Make-ahead, Salad
-
Dietary Tags: Dairy-free, Gluten-free, Nut-free, Pescatarian, Vegetarian
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.
Stay Inspired
Subscribe to our newsletter
Recipes you may also like:
- Recipes
- Peanut Lime Dressing
Peanut Lime Dressing

-
Servings: 4
-
Calories: 150
-
Meal Tags: Dressing, Make-ahead
-
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Pescatarian, Vegetarian
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.
Stay Inspired
Subscribe to our newsletter
Recipes you may also like:
- Recipes
- Herb Vinaigrette
Herb Vinaigrette

-
Servings: 4
-
Calories: 120
-
Meal Tags: Dressing, Make-ahead
-
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
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.
Stay Inspired
Subscribe to our newsletter
Recipes you may also like:
- Recipes
- Roasted Red Pepper & Feta Dressing
Roasted Red Pepper & Feta Dressing

-
Servings: 4
-
Calories: 95
-
Meal Tags: Dressing, Make-ahead
-
Dietary Tags: Egg-free, Gluten-free, Nut-free, Pescatarian, Vegetarian
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.
Stay Inspired
Subscribe to our newsletter
Recipes you may also like:
- Recipes
- Tortellini Pasta Salad
Tortellini Pasta Salad

-
Servings: 4
-
Calories: 578
-
Meal Tags: Dinner, Dressing, Lunch, Make-ahead, Salad
-
Dietary Tags: Egg-free, Nut-free
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.
Stay Inspired
Subscribe to our newsletter
Recipes you may also like:
- Recipes
- Blackberry Balsalmic Vinaigrette
Blackberry Balsalmic Vinaigrette

-
Servings: 4
-
Calories: 143
-
Meal Tags: Dressing, Make-ahead, Sauce
-
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
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.
Stay Inspired
Subscribe to our newsletter
Recipes you may also like:
- Recipes
- Blue Cheese Dressing
Blue Cheese Dressing

-
Servings: 4
-
Calories: 96
-
Meal Tags: Dip, Dressing, Make-ahead, Sauce
-
Dietary Tags: Nut-free, Pescatarian
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.