Lime Cilantro Vinaigrette

Contributed by Michelle Bateman

1 jalapeno pepper, seeded and coarsely chopped
1 clove garlic
1/4 cup lime juice
2 Tablespoons honey
2 teaspoons balsamic vinegar
1/2 teaspoon salt, or to taste
1/4 cup packed cilantro leaves
1/2 cup extra-virgin olive oil
Directions
1.Place the jalapeno pepper, and garlic clove, into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing.

Red Wine or Balsamic Vinaigrette

Contributed by Connie Lancaster

¼ c raw red wine vinegar
½ c olive oil
2 T 100% maple syrup
2 t dried basil
½ t garlic powder or 1-2 cloves pressed garlic
¼ t sea salt and black pepper to taste, optional

Shake together all ingredients in a small jar,
or emulsify in the blender.

Variation: Replace some or all of the vinegar with Balsamic vinegar.

North Shore Chicken Salad

(Contributed by Sue Minson)

1 c wild rice - I like Lundberg Wild Blend
juice of 1 lemon
2 c cubed, cooked chicken breast
3 green onions, chopped
1/2 yellow pepper diced
1/2 red pepper diced
1 c pea pods, cut in 1 inch pieces
1 avocado, diced
1 c toasted pecan halves, (sliced almonds are also good)

Dressing
2 cloves garlic, minced
1 T Dijon mustard
1/2 tsp pepper
1/2 tsp salt
1 tsp sugar (or stevia)
1 tsp poppy seeds
1/3 c red wine vinegar
1 T olive oil

Cook rice according to package directions.
Stir in lemon juice.  Add chicken, onions and peppers.  Mix dressing ingredients and add to rice mixture. Place in refrigerator to chill.  Before serving, add pea pods, nuts and avocado.

Dijon Vinaigrette from Ron Rosedale

(Contributed by Sue Minson)

1/2 cup olive oil
3 T red wine vinegar
1/2 t Dijon mustard
1 clove garlic
Salt to taste
Stevia to taste

Mix in a blender

Avocado Salad Dressing

(Contributed by Sue Minson)

6 T lemon juice
1 cup olive oil
2 t garlic powder
1 t mustard
1/2 t stevia
1 ripe avocado

Mix in a blender and keep in the fridge.