5-Minute Whole Grain Mustard Vinaigrette with Pure Maple Syrup  (1/3 c.)
3 T. olive oil
1 T. whole grain mustard
1 T. apple cider vinegar
2 tsp. pure maple syrup
1/2 lemon, juiced
1 clove garlic, finely chopped
salt and pepper, to taste

Directions
To a small bowl, add the olive oil, mustard, vinegar, maple syrup, lemon juice, and garlic. Season with kosher salt and ground black pepper to taste. Whisk to combine well, until the mixture emulsifies into a smooth and creamy vinaigrette. Adjust seasoning to taste.

Homemade Greek Ranch (slightly less than 1 cup)
1/4 Cup Greek Yogurt
1/4 Cup Mayo
3 Tbsp. Milk or Buttermilk
2 Tbsp. White Vinegar
2 Tsp. Dried Dill
1 Tsp. Garlic Powder
1 Tsp. Dried Onion 
1 Tsp. Kosher Salt
1/2 Tsp. Black Pepper

Directions
Add ingredients to a mason jar and shake until well combined. Store in the refrigerator for up to two weeks.

Note: Add more milk if desired for thinner consistency. This dressing also makes a great veggie dip!

Easy Italian Vinaigrette

Ingredients:

• 1/4 Cup Red Wine Vinegar

• 1/4 Cup Olive Oil

• 1/2 Tsp. Dried Basil

• 1/2 Tsp. Dried Oregano

• 1/2 Tsp. Dried Thyme

• 1 Tsp. Kosher Salt

• 1/2 Tsp. Black Pepper

Note: Alternatively you can use 1 Tbsp. Italian seasoning already blended.

Apple Cider Vinegar Honey Dijon Vinaigrette

Ingredients:

• 1/4 Cup Apple Cider Vinegar

• 1/4 Cup Olive Oil

• 1 Tsp. Honey

• 2 Tbsp. Dijon Mustard

• 1 Tsp. Kosher Salt

• 1/2 Tsp. Black Pepper

Asian Vinaigrette:

• 1/4 Cup Rice Wine Vinegar

• 2 Tbsp. Toasted Sesame Oil

• 2 Tbsp. Soy Sauce

• 1 Tsp. Sugar

• 1 Finely Minced Garlic Clove

• 1 Tbsp. Finely Grated Ginger

Directions:

• For each dressing, simply add ingredients to a mason jar and shake until well combined. Store in the refrigerator for up to two weeks.