Recipes - Caesar Dressing and Herbed Vinaigrette

I generally steer people clear of commercial dressings, even the 'natural' ones - ya never know what quality oils they are using. Also the use of clear bottles means consistent exposure to light, which leads to potential rancidity for the oils that they do use. So I'm offering up a couple of simple options for dressings that you can make in 5 - 15 minutes. 

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Eggs, cholesterol, free range, Omega 3 and other info about what the chicken laid

Eggs, those little oval perfect food bodies in a shell - the ones that need to peel right for the universe to be okay. Are they really an issue for cholesterol? How many can we eat? Which ones should we buy - is free range better than Omega 3 eggs?  Is the white sufficient to eat or should I be including the yolk? So many questions for such a little food-bite.

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