Asian Citrus Dressing

Makes 1 cup

Look for light or untoasted sesame oil to make this gingery dressing. Toasted sesame oil would overpower the other flavors.

Prep:   5 minutes Cook:   10 minutes Total:   15 minutes

• 2 tablespoons coconut oil
• 2 tablespoons minced fresh ginger
• 4 cloves garlic, minced
• ⅔ cup fresh orange juice
• ⅓ cup coconut aminos
• ¼ cup cider vinegar
• 2 teaspoons sesame oil (not toasted)

Heat the coconut oil in a medium skillet over medium heat. Add the ginger and garlic and cook, stirring, for 1 minute. Add the orange juice, coconut aminos, and vinegar. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat and add the sesame oil.

Use immediately, or store in an airtight container in the refrigerator for up to 1 week.

Apple-Mustard Vinaigrette

Makes 1¼ cups

The classic flavors of this French-style vinaigrette—cider vinegar, Dijon mustard, garlic, and thyme—go with so many different things. At its most basic, it is wonderful on a mixed-greens salad. Whisk the olive oil in very slowly to emulsify and thicken it so it will stay combined and not separate.

Prep:   10 minutes Total:   10 minutes

• 3 tablespoons cider vinegar
• 2 tablespoons apple cider
• 2 teaspoons Whole30-compliant Dijon or whole-grain mustard
• 1 clove garlic, minced
• 1 teaspoon chopped fresh thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¾ cup extra-virgin olive oil

In a small bowl, combine the vinegar, cider, mustard, garlic, thyme, salt, and pepper. While whisking, drizzle in the olive oil until blended.

Use immediately, or store in an airtight container in the refrigerator for up to 3 days.