Has anyone of you developed recipes based on certain criteria for healthy eating? Currently, I am working at an account that caters corporate cafe that serve 60% healthy and 40% just regular food. Our catering always serve fresh, real food and made from scratch cooking, baking, sauces, dressings. Now the challenge is to make salads, dressings and sauces taste great with flavors. Some of the recipes that I have cooked are not as flavorful as their regular counterparts. Also, here are some ingredients that I can use: Real food comes from their source like fresh vegetables, fruits, nuts and seeds. Farm to fork movement We use some pantry items like dijon mustard, light mayonnaise, light ranch and other pantry items to cook with. Mostly use canola oil or another canola oil/ olive blend: 90% and 10% for salad dressings and sauces. Calorie counting on some pantry items, use of salt to season dressings and sauces, types of oils used, cheese,etcetera. Fresh herbs, dried spices, black pepper, lemon or any other citrus juices are ways to flavor foods and make flavors be vibrant and pop in your tastebuds. Little salt as possible. No added sugar Before I worked on this account - I researched few books like the Wellness Kitchen from the UC Berkeley Press, and watched many videos on Youtube about Wellness Kitchen and related topics about this. If you have any tips, techniques and some basic recipes that will guide me for better recipe development of sauces, dressings. Your help is much appreciated!