Homemade Balsamic Vinaigrette Dressing

This light and healthy dressing is perfect on salads, in a wrap, or as a marinade and it comes together in under 5 minutes!

Homemade Balsamic Vinaigrette Dressing
Yield: 1 cup

Ingredients

• 2/3 cup olive oil
• 1/3 cup balsamic vinegar
• 1 Tbsp honey
• 2 tsp minced garlic
• 1 tsp Dijon mustard
• 1/4 tsp dried basil
• 1/4 tsp ground black pepper
• 1/8 tsp salt

Directions

1. Measure and combine all ingredients into mason jar, dressing bottle, or bowl.
2. If using mason jar or dressing bottle, shake ingredients until well combined. If using bowl, whisk ingredients until combined.
3. Serve immediately, or store leftovers for up to 2 weeks.

Recipe adapted from Erhardts Eat.

Easy Broccoli Slaw

When you're not in the mood for a leafy green salad, but you're not quite feeling like a hot vegetable side dish either, toss together this simple broccoli slaw for a quick and versatile addition to any meal!

Easy Broccoli Slaw
Yield: about 4 cups

Ingredients

• 1/3 cup mayonnaise
• 1 1/2 Tbsp apple cider vinegar
• 1 Tbsp extra virgin olive oil
• 1 Tbsp Dijon mustard
• 1/2 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 16 oz bag of broccoli slaw

Directions

1. Whisk dressing ingredients in medium-sized bowl.
2. Toss with bagged broccoli slaw until evenly coated. Serve cold.

Notes

• This broccoli slaw recipe keeps really well in the fridge, and the flavors actually improve over time!
• To transform this slaw into a main dish, try adding a combination of dried cranberries (Craisins), pistachios, crumbled bacon, sunflower kernels, slivered almonds, and/or blue cheese crumbles.

Recipe adapted from I Breathe I'm Hungry.

Honey Mustard Quinoa Salad

This salad is a bright and tangy addition to any backyard barbecue this summer!

Honey Mustard Quinoa Salad
Yield: 6-8 servings

Ingredients
3/4 cup uncooked quinoa
1 1/2 cups water

Honey Mustard Dressing:
 1/4 cup honey (or agave nectar)
 1/4 cup Dijon mustard
 1 Tbsp olive oil
 2 Tbsp rice vinegar
 1-2 cloves garlic, minced
 1/2 tsp ground black pepper
 1/2 tsp salt

1/2 cup dried cranberries
2 celery ribs, diced
2 carrots, peeled and diced

Directions
1. In a medium-sized pot, combine the quinoa and water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5-10 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.
2. Combine all dressing ingredients in a small bowl and whisk until well combined.
3. Once the cooked quinoa has cooled completely, toss together with remaining ingredients and dressing. (Feel free to start with just a portion of the dressing and add more to taste. Store remainder in refrigerator for leftovers!)
4. Serve at room temperature or chilled.

Recipe adapted from Wendy Polisi.