Saturday, December 20, 2014

Paleo Italian Dressing

1/2 cup EVOO
1/2 cup White Balsamic Vinegar
2 tsp Dijon Mustard
2 tsp Freshly Squeezed Lemon Juice
1 tsp Garlic Powder
1 tsp Onion Powder
2 tsp Dried Oregano
2 tsp Dried Basil
1/2 tsp Sea Salt
1/2 tsp Freshly Ground Black Pepper

Combine all ingredients and whisk until well mixed.
This Italian Dressing has been a favorite of ours since early this Summer. 
Mom found the recipe online and started keeping it on hand for salads all summer long. It also makes a great quick marinade.

I, of course, didn't bother getting the recipe and just went home and whipped up my own version of what I remembered about it. It tasted just like it (hard to mess this one up) but it just seemed to keep upsetting my stomach whenever I ate mine, but was fine eating Mom's. I think it must have to do with the fact that I typically use the deeper yellow EVOO in the green bottle; she uses the clear lighter EVOO in the clear bottle. 
Aside from this difference, I've been using more along the lines of the following:

2 to 1 EVOO to White Balsamic Vinegar
Drizzle of Honey
Italian Seasoning Blend

The Reader's Digest version.  :)
I also recently found, when incorporating fresh Basil into my dressing, that it's even better when chopped up and tossed right in with your salad greens. SO light and refreshing!!

1 comment:

  1. About putting the basil directly in the salad: Summer of 2013, I found a response to a plea for "what do I do with all this basil" that said to basically use different kinds of basil together AS the salad greens. Bruce and I thought that might be going a bit far, so did half lettuces and half basils and it was great! I'm going to copy this salad dressing because I'm sure I'll love it!