Homemade Dressings Salad Dressings from Practical Paleo by Diane Sanfilippo

YIELD: 1 cup per recipe FOR ALL DRESSINGS: Place all the ingredients in a blender and blend on low for 10-20 seconds. You can also whisk the ingredients, but the texture of the dressing will not be as smooth. Taste the dressing and adjust the seasoning to your liking with salt, pepper or more oil or /citrus juice. Store the dressing in an airtight glass container or bottle in the refrigerator for up to 3 weeks.

Dairy-free Caesar

 2/3 cup extra-virgin  1/3 cup lemon juice (~2 lemons)  2 Tbsp.  1 tsp. grated or minced garlic (~1-2 cloves)  1-2 fillets, minced or 1-2 tsp. anchovy *  ½ tsp. gluten-free Dijon  Sea salt and black pepper to taste *If you prefer a saltier dressing, use 2 anchovy fillets or 2 teaspoons of paste*

Orange

 2/3 cup extra-virgin olive oil  ½ cup fresh orange juice (~1 juice orange)  1 Tbsp. apple cider vinegar  1 tsp. gluten-free  Pinch of garlic powder, optional  Pinch of ground fennel seeds, optional  Sea salt and black pepper to taste

Basil Shallot Vinaigrette

 2/3 cup extra-virgin olive oil  1/3 cup red wine vinegar  ½ cup tightly packed fresh basil leaves

 1 medium shallot  1 tsp. honey, optional  Sea salt and black pepper to taste

Balsamic Vinaigrette

 2/3 cup extra-virgin olive oil  ½ cup  1 tsp. gluten-free Dijon mustard  ½ tsp. anchovy paste  Sea salt and black pepper to taste

Spicy Lime Dressing

 2/3 cup extra-virgin olive oil  1/3 cup lime juice (~3 limes)  1 tsp. honey  1 tsp. gluten-free Dijon mustard  1 tsp. red pepper flakes  Sea salt and black pepper to taste

Honey Mustard Dressing

 2/3 cup extra-virgin olive oil  1/3 cup red wine vinegar  2 tsp. whole-grain or spicy brown mustard  1 tsp. honey  Sea salt and black pepper to taste

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