Raspberry Salad Dressing

1 cup Raspberries, divided
1/3 cup Raspberry Vinegar
Let stand 10 minutes, strain raspberries; discard seeds.
In food processor combine raspberry liquid with remaining ingredients except oil and remaining raspberries.
1/4 cup Sugar
2 tablespoons Dijon Mustard
1 tablespoon minced Shallots
1/2 teaspoon minced Garlic
1/8 tsp Salt & 1/8 teaspoon White Pepper
With machine running slowly pour in oil n a steady stream. Refrigerate, covered.
1 1/4 cups Olive Oil

Balsamic Vinaigrette

1 ¼ cups balsamic vinegar
1 ½ Tablespoons dark brown sugar
3 Tablespoons chopped garlic
1 teaspoon salt
1 ½ teaspoons freshly ground black pepper
3 ¾ cups olive oil


1. Beat the vinegar in a bowl with the sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly.
2. Store in the refrigerator until ready to use.

Greek Salad Dressing

1 T & 2 t Olive Oil
1 T red wine vinegar
1 T lemon juice
3/4 t oregano

Spinach
Red Pepper
Cucumber
Tomato
Feta
Olives

Pomegranate Vinaigrette

1 Garlic Clove, minced
1 Shallot, minced
1/3 c Pomegranate juice
1/2 c extra Virgin Olive Oil
1 T Honey Mustard

In medium bowl, whisk together all ingredients by hand or with handheld blender. Season to taste with salt.  Vinaigrette will keep refrigerated for 1 week.