Please see variations and add-ons. I get asked to put up recipes with specific ingredients in them. I do try my best to put variations down the bottom most times for alternatives others may like who haven’t asked. I don’t put much dressings on salads myself as I like the taste of the veg more than anything drizzled over it.

The antioxidant content and high proportion of mono-unsaturated fat that occur naturally in olive oil have been proven to help prevent common life-threatening conditions aggravated by saturated fat, including coronary disease. Swapping 2 tablespoons of olive oil every day for saturated fat can protect your heart by lowering ‘bad’ LDL cholesterol.

Extra virgin varieties also contain a plant chemical called non-lethal, which was recently shown to be a natural anti-inflammatory.

Choosing oils from a single country. A North American Olive Oil Association or California Olive Oil Council seal certifies extra virgin grade. The latter ensures a low 0.5 percent fatty acid content, indicating fresher oil and more antioxidants. Check pressing dates; most stay fresh two years. Store in dark glass bottles in a cool, dark place. Cook with standard oilssave premium oils for dressing salads, dipping bread, or finishing cooked dishes.

Basic Italian Dressing

Ingredients

1/2 cup cold pressed extra virgin olive oil/nut oil

1 Tbsp aged red wine vinegar, or more to taste at the end

1 fresh clove of fresh garlic finely minced

2 Tbsp of freshly chopped continental parsley

pinch of sea salt to taste

freshly ground pepper to taste

Directions

Place the oil and garlic in your blender for just a couple of seconds. Gradually add in the vinegar to taste, and then season, and stir in the parsley.

Italian Style Herb Dressing

Ingredients 1/2 cup extra virgin olive oil/nut oil

2 tbsp lemon juice

1 clove garlic, minced

1 tsp onion powder

1 tsp agave nectar, honey, or sugar

1 tsp dried oregano

1/4 tsp dried basil

1/2 tsp sea salt

Directions In a small container with a lid, combine all ingredients and shake together.

Serve.

Notes This dressing gets even better with time as the flavours from the garlic and herbs permeate into the olive oil. Asian Vinaigrette Dressing Ingredients 2 1/2 cups water

1 cup granulated sugar

1/3 cup dry pectin

2 Tbls. distilled white vinegar

1/4 cup soy sauce

1 tsp. ground ginger

1 tsp. black pepper

1 tsp. garlic powder

1/2 tsp. paprika (optional) Directions Bring all ingredients to a rolling boil over medium heat, stirring constantly. Remove from heat, cool, cover, and refrigerate up to 6 weeks. Another Italian Style Herb Dressing Ingredients 2 cloves garlic, minced

1 tsp dried tarragon

1 tsp dried marjoram

1 tsp dry mustard

1/2 tsp salt

1/4 tsp pepper

1/2 cup extra virgin olive oil/nut oil

2 tbsp red wine vinegar Directions Combine all the ingredients in a jar with a tight lid.

Shake the jar well and let stand for one hour at room temperature, then chill.

Shake well before serving.

Vegan Tahini Dressing

Ingredients 1/2 cup tahini

1/2 cup apple cider vinegar

1/4 cup soy sauce

1 tbsp lemon juice

1/2 tsp salt

3 cloves garlic

1/2 cup water

2 tbsp dried parsley

1 tbsp sugar

1/2 cup extra virgin olive oil Directions Add all the ingredients, except for the oil to a blender or food processor and puree until smooth and creamy.

Slowly add oil until well mixed.

Dressing will be thick (add a bit more water to get the desired consistency).

Berry Vinaigrette Dressing

Ingredients 1/2 cup raspberries, fresh or frozen (you can try different berries for different flavours)

1/4 cup apple cider vinegar

1/4 cup balsamic vinegar

2 tsp sugar

1 tbsp dijon mustard

1/4 cup nut oil/extra virgin olive oil Directions Add all ingredients, except oil to a blender or food processor and puree until smooth.

Slowly add oil until well combined.

Vegan Caesar Salad Dressing