Vinaigrette dressings are beloved for their sweet, spicy and tangy combinations. They are easily made without oil, salt and sugar. Create your own using a combination of fruits, vegetables, vinegar, nuts/seeds, onion/garlic, and/or fresh herbs.

The two recipes below make about 1 cup of dressing, but simply double them if more is needed. Store in the refrigerator for up to five days (shake before using each time). To prepare dressings, place all ingredients into a high-speed or standard blender and blend until smooth.

Pineapple-Mango Vinaigrette

1/2 cup diced pineapple (3 ounces)

1/2 cup diced fresh mango (3 ounces)

1/4 cup water

1 tablespoon apple cider or brown rice vinegar

1 tablespoon minced fresh basil

Strawberry Vinaigrette

1 cup sliced strawberries (about 7 medium strawberries)

1/4 cup water

1 tablespoon apple cider or brown rice vinegar

1 tablespoon finely chopped white or yellow onion

1 Medjool date pitted and chopped (or 2 Deglet Noir dates)

1 teaspoon chia seeds

Optional:  1/8 teaspoon ground black pepper