TOMATO

1 can tomato soup
1 tbsp. sugar
1 onion, finely cut
1 1/2 tbsp. Worcestershire sauce
1 cup olive oil
3/4 cup Ancestral vinegar
1/2 tsp. dry mustard
2 tsp. salt
Mix well and serve.

2 grapefruits
1/2 cup sour cream
1 tbsp. Ancestral vinegar
1 tsp. liquid honey, salt and pepper
Remove skin and membranes, and chop grapefruit.  Mix all ingredients and refrigerate for 2 hours before serving.

CHINESE

1/4 cup soya sauce
2/3 cup sunflower oil
1 tsp. Ancestral vinegar
1/3 cup tamari sauce
2 cloves garlic, minced
Mix together while gradually pouring in oil and beating lightly.  Adds exotic delicious taste to spinach.

YOGURT

1/2 cup plain yogurt
3 tbsp. Ancestral vinegar
6 tbsp. olive oil
parsley, salt and pepper
Mix salt and vinegar.  Add yogurt and oil, followed by parsley and pepper.  Serve on Boston lettuce.

HAZELNUT

1/2 cup nut oil
1 tbsp. Ancestral vinegar
1/2 tsp. almond extract
Mix and serve
 

1 tbsp.  Dijon mustard
3 tbsp.  Ancestral vinegar
1/2 cup olive oil
paprika, salt and pepper
Mix ingredients (except oil and paprika).  Gradually pour in oil and serve on legumes.  Sprinkle with paprika.

QUICK CAESAR

3/4 cup plain yogurt
1/2 cup mayonnaise
2 tbsp. Ancestral vinegar
2 cloves garlic, minced
capers and anchovies
choice of fine herbs and parsley
salt and pepper
Mix well and serve with croutons and parmesan cheese.

RICOTTA

1 tbsp.  Dijon mustard
1 clove garlic, minced
1/4 cup Ancestral vinegar
3/4 cup olive oil
1/2 cup ricotta cheese
parsley, salt and pepper
Mix mustard, garlic, parsley, salt and pepper in a bowl.  Add vinegar and olive oil gradually, followed by cheese.

page 3 (next dressing)