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!!