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3 Paleo Salad Dressings to Jump Start a Healthy You in 2017

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3-salad-dressing-mainI did Whole 30 in October to get my health back on track, and the only thing that got me through it was having delicious salad dressings that were not full of junk. They dressed up my lettuce, veggies, and meat creating a salad full of flavor that was still Whole 30 compliant. And they were quick and easy!   

These are three of my favorite salad dressing recipes that are allergen friendly, good for you, and will keep in your fridge for up to a week (all three recipes are Paleo, but only the first two are Whole 30 compliant because the third has honey).

If you don’t have an expensive blender, no worries! These can be whipped up with some very simple kitchen gadgets. Check out this Cuisinart Emersion Blender that pulls double duty and is a cinch to clean up!

Paleo and Whole 30 Balsamic Vinaigrettebalsamic salad dressing paleo whole 30 | Des Moines Moms Blog

First up and my favorite go-to is a balsamic vinaigrette. I have experimented with several different recipes, but this is my go-to that is good for a salad dressing and also an awesome marinade for meat and veggies. It’s very versatile and you can play with it to make it your own! 

  • 1/4 C good balsamic vinegar (this is key, I use VOM FASS or Olive Tap)
  • 1/2 C avocado oil or grapeseed oil
  • 1 garlic clove minced
  • 1 tsp organic Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp of ground oregano
  • 1/8 tsp of ground basil
  • 1/4 tsp of pepper

    Combine all ingredients in the grinder attachment of your stick blender or your blender and blend. Add water if too thick. It can be stored in the refrigerator for up to a week. Bring to room temperature and throw the stick blender attachment back on to remix.

I have noticed if you use a Blendtec or Vitamix blender the dressing gets thicker and you can use less oil and more water to your liking and save a little extra fat from the recipe!

If you use a less expensive balsamic vinegar, you can add 1 teaspoon of honey at a time to try get the right flavor if needed. You can play with it to your liking, but remember if you add honey it will no longer be Whole 30 compliant.

Paleo and Whole 30 Garlic Vinaigrettegarlic salad dressing paleo whole 30 | Des Moines Moms Blog

I LOVE garlic, but don’t let the garlic scare you. Think of this as an apple cider vinaigrette with an extra garlic clove which you can omit if you don’t like garlic!    

  • 1/2 C avocado oil or grapeseed oil
  • 1/8 C high-quality apple cider vinegar (Star Apple from Vom Fass is my favorite)
  • 1/8 C of champagne or white wine vinegar
  • 2 garlic cloves, minced
  • 2 tsp of organic Dijon mustard
  • 1/4 tsp dried dill
  • 1/8 tsp dried marjoram
  • 1/8 tsp of dried basil
  • 1/4 tsp of dried thyme
  • 1/4 tsp of sea salt
  • 1/8 tsp of pepper

    Combine all ingredients in the grinder attachment of your stick blender or your blender and blend. Add water if too thick. It can be stored in the refrigerator for up to a week. Bring to room temperature and throw the stick blender attachment back on to remix.

I have noticed if you use a Blendtec or Vitamix blender dressing is thicker and you can use less oil and more water to your liking and save a little extra fat from the recipe!

If you use a less expensive vinegar, you can add 1 teaspoon of honey at a time to try get the right flavor if needed. You can play with it to your liking, but remember if you add honey it will no longer be Whole 30 compliant.

Paleo Cranberry Vinaigrettecranberry salad dressing paleo whole 30 | Des Moines Moms Blog

My newest salad dressing is a Cranberry Vinaigrette.  I started with Tammy Credicott’s version and tweaked a few things. I really love this for a change on chicken salad with avocado!

  • 1/3 C raspberry or cherry balsamic vinegar (Vom Fass Star Raspberry is my go to or Bordeaux Cherry from Olive Tap)
  • 1/3 C cranberry sauce (I like Danielle Walker’s Paleo version)
  • 1/2 C avocado oil or grapeseed oil
  • 1/8 C water to thin out
  • 1 tsp organic Dijon mustard
  • 1 garlic glove, minced
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/8 tsp pepper
  • Add honey for sweetness if too tartCombine all ingredients in the grinder attachment of your stick blender or your blender and blend. Add water if too thick. It can be stored in the refrigerator for up to a week. Bring to room temperature and throw the stick blender attachment back on to remix.

**This recipe is not Whole 30 compliant because of the honey in the cranberry sauce. If you want it a little sweeter or don’t have a good quality vinegar feel free to add honey 1 tsp at a time until you get the right balance.

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