Homemade Salad 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 vinegar/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 olive oil 1/3 cup lemon juice (~2 lemons) 2 Tbsp. nutritional yeast 1 tsp. grated or minced garlic (~1-2 cloves) 1-2 anchovy fillets, minced or 1-2 tsp. anchovy paste* ½ tsp. gluten-free Dijon mustard Sea salt and black pepper to taste *If you prefer a saltier dressing, use 2 anchovy fillets or 2 teaspoons of paste* Orange Vinaigrette 2/3 cup extra-virgin olive oil ½ cup fresh orange juice (~1 juice orange) 1 Tbsp. apple cider vinegar 1 tsp. gluten-free Dijon mustard 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 balsamic vinegar 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 Page 2 .