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teaspoon lemon pepper
    1 teaspoon dry mustard
    2 tablespoons fresh lemon juice
    2 tablespoons cider vinegar
    ¾ cup olive oil
    Add all the ingredients in a glass bowl and whisk to combine. Taste and adjust seasoning as desired. Remix just before serving. Refrigerate any unused portion and bring to room temperature before serving.
    PER SERVING
    Calories:..........240
    Fat:..........27 g
    Protein:..........0 g
    Sodium:..........195 mg
    Fiber:..........0 g
    Carbohydrate:..........0 g
Walnut Honey-Mustard Vinaigrette
    This sweet and tangy salad dressing tastes great with any type of greens, from sweet baby spinach to peppery red mustard leaf.
    INGREDIENTS | YIELDS 1 CUP
    3 tablespoons walnuts, whole
    ¼ cup red wine vinegar
    1 tablespoon spicy brown mustard
    1 tablespoon honey
    ½ teaspoon kosher salt
    ½ teaspoon black pepper, ground
    ¼ teaspoon garlic powder
    ¼ teaspoon ginger root, ground
    2/3 cup olive oil
Place walnuts in a chopping bowl. Chop walnuts until they reach a very fine, almost powder-like, consistency.
Whisk together the walnuts, vinegar, mustard, honey, salt, pepper, garlic, and ginger together in a small bowl. Mix well.
Pour the mixture into a bottle. Add the oil to the bottle and screw the lid on tightly. Shake the mixture very well to combine the oil and vinegar mixture. Store in fridge and shake well before each use.
    PER SERVING
    Calories:..........1,518
    Fat:..........160 g
    Protein:..........3.4 g
    Sodium:..........1,183 mg
    Fiber:..........1.5 g
    Carbohydrate:..........25 g
Working with Walnuts
    The easiest way to chop a small amount of walnuts is to use a wooden cutting board, spatula, and knife. Place the nuts in a pile and chop. As the pieces spread out, use the spatula to keep sweeping them back into a pile for chopping. Don't be tempted to place the nuts in a large food processor, as the processor is much more likely to create walnut butter rather than finely chopped nuts.
Basic Balsamic Vinaigrette
    No need to purchase expensive and sugar-laden salad dressings at the grocery store! This simple vinaigrette will serve you well for a last-minute salad dressing.
    INGREDIENTS | SERVES 16
    ¼ cup balsamic vinegar
    ¾ cup olive oil
    1 tablespoon Dijon mustard
    ¼ teaspoon salt
    1/8 teaspoon black pepper, ground
    ½ teaspoon dried basil
    ½ teaspoon dried parsley
    Whisk together all ingredients with a fork until well combined.
    PER SERVING
    Calories:..........94
    Fat:..........10 g
    Protein:..........0 g
    Sodium:..........38 mg
    Fiber:..........0 g
    Carbohydrate:..........1 g
Creamy Avocado-Herb Dressing
    Roasted garlic paste comes in small jars that are usually located near the fresh garlic or spices in grocery stores.
    INGREDIENTS | YIELDS 1¼ CUPS
    1 cup avocado, chopped
    ½ cup mayonnaise
    ¼ cup water
    1 tablespoon lemon juice
    1 teaspoon roasted garlic paste
    1 teaspoon fresh cilantro, minced
    ½ teaspoon kosher salt
    ½ teaspoon fresh parsley, minced
    ¼ teaspoon dried rosemary, crushed
    ¼ teaspoon black pepper, finely ground
    Add ingredients to a food processor or high-powered blender. Process until smooth and pour mixture into a lidded bottle. Chill in fridge and shake well before each use.
    PER SERVING
    Calories:..........967
    Fat:..........102 g
    Protein:..........3 g
    Sodium:..........1,794 mg
    Fiber:..........11 g
    Carbohydrate:..........16 g
Raspberry and Red Onion Vinaigrette
    Thaw out frozen raspberries if fresh are not available. Use a colander in a bowl for thawing to keep the berries from becoming soggy and watered down.
    INGREDIENTS | YIELDS 1½ CUPS
    1 cup fresh raspberries
    ¼ cup red onion, chopped
    ¼ cup seasoned rice vinegar
    1 teaspoon basil, minced
    ½ teaspoon kosher salt
    ¼ teaspoon black pepper, finely ground
    ¼ teaspoon dried thyme
    ¼ teaspoon dried parsley
    1/8 teaspoon cumin, ground
    ½ cup extra-virgin olive oil
Add raspberries, onion, vinegar, basil, salt, pepper, thyme, parsley, and cumin to a food processor. Process until smooth.
Slowly feed the oil into the