Sure, there are some squeaky-clean, organic, non-GMO dressings out there, but the fresh stuff just tastes better—and is almost always healthier for you than something made in a factory. And these four fuss-free recipes from Nourish: The Fit Woman’s Cookbook by Lorna Jane Clarkson are so easy that you could probably mix them up at your desk (on second thought, don’t risk a coconut-oil-soaked keyboard). Lemon DressingPrep time: 5 minutesMakes: ⅓ cup Combine ⅓ cup lemon juice, 4 drops natural stevia liquid, and pink Himalayan salt and white pepper, to taste, in a screw-top jar; shake well to combine. Honey Mustard VinaigrettePrep time: 5 minutesMakes: ½ cup Combine ¼ cup cold-press extra-virgin coconut oil, 1 tablespoon apple-cider vinegar, 1 teaspoon each raw honey and Dijon mustard, and pink Himalayan salt and white pepper, to taste, in a screw-top jar; shake well. Note: This recipe would also work well with whole-grain mustard Green Goddess DressingPrep time: 5 minutesMakes: ½ cup Blend or process 1 cup loosely packed fresh mint leaves, ½ cup loosely packed fresh flat-leaf parsley leaves, 1 teaspoon finely grated lemon rind, 1½ tablespoons lemon juice, 3 tablespoons cold-pressed extra-virgin coconut oil, and pink Himalayan salt and white pepper, to taste, until all herbs are finely chopped. Tahini and Orange DressingPrep time: 5 minutesMakes: ½ cup Combine ⅓ cup orange juice, 2 tablespoons tahini, 1 tablespoon cold-pressed extra-virgin coconut oil (or filtered water), 1 clove garlic (crushed), 2 teaspoons raw honey, and pink Himalayan salt and white pepper, to taste, in a screw-top jar; share well.
