Homemade Honey Mustard in 20 seconds!

Ingredients:

2 tbsp of dijon mustard
2 tsp of honey (or more for added sweetness) or Wholesome Sweetener Agave Nectar

MIX IN SMALL BOWL AND SERVE!

BALSAMIC VINAIGRETTE

Balsamic vinaigrette
A versatile vinaigrette with a touch of sweetness – so much better and healthier than store-bought salad dressings. I make a jar at a time and use it on everything – salads, sandwiches, drizzled over grilled vegetables. Also makes a fantastic holiday or hostess gift.
Ingredients

• 2 tablespoons honey
• 1 tablespoon dijon mustard (whole grain dijon is also great if you have it)
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/4 cup balsamic vinegar
• 3/4 cup extra virgin olive oil
• 1 garlic clove, crushed (or minced if you like a stronger garlic flavor)

Directions

1. In mixing bowl measure honey, mustard, salt, pepper and crushed garlic. Stir with fork to combine (you can use a whisk if you’re using minced garlic; the crushed garlic clove tends to get caught in the wires).
2. Add balsamic vinegar and stir. Gradually oil, whisking with fork to incorporate. Stir until fully emulsified.
3. Store in a jar with lid (a repurposed jam jar works nicely). Keeps indefinitely in refrigerator. I like to leave the garlic clove in, where it sits at the bottom of the jar and continues to release its subtle garlic flavor. But if you are afraid you’re accidentally going to get in your salad, you can fish it out with a fork and discard it.

http://www.chinesegrandma.com/2010/11/balsamic-vinaigrette/

Makes approximately 13 ounces of vinaigrette.

RANCH DRESSING, easy, clean, fresh, GOOD. (use fresh OR dried herbs)

• 1/2 cup buttermilk** (don't buy...make your own w/ skim milk)
• HOW TO MAKE BUTTERMILK: 1/2 cup of skim milk + 1/2 tsp white vinegar, let sit for 5 minutes. 
• 1/2 cup Plain Greek Yogurt or Fage (I used Fage)
• 2 tablespoon fresh parsley leaves (or more to taste)
• 2 tablespoon fresh chives (or more to taste)
• 2 tablespoons dill
• 1 tablespoon cider vinegar
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper

Toss everything in a food processor and blend.  Done.

BTW, DRIED HERBS WORK TOO!  Here's the deal, though.  DRIED HERBS ARE MORE POTENT than FRESH.  People OFTEN mistakenly think the other way around.  So...if you are using DRIED herbs, you will use LESS.  The exact ratio is 1:3...1 tsp to 3 tsp...1 tbsp to 3 tbsp...etc.  You can easily google exact measurements if you are still confused, or mathematically challenged like myself.

By the way, you have room for a lot of adjustments here.  You can add more (or less) of anything really...just taste as you go and blend until you are content. 

**OPTIONAL FOR KEFIR LOVERS:  use half buttermilk/half of your kefir or heck, go out on a limb and try using all kefir in place of buttermilk! :)

FYI: this doesn't have a long shelf life, so until I can create a recipe that does, make this in small batches.  (I actually cut this recipe in half when I make it)

Use as salad dressing, veggie dip, or on my rosemary ranch chicken!

Makes about 1-1 1/2 cups.