Balsamic Salad Dressing
Makes about 2 cups Balsamic Salad Dressing.
1 tbsp Dijon mustard
1/2 cup Balsamic vinegar
1 Clove crushed and finely minced garlic
1/2 tsp Dried Italian herb blend, optional
1 1/2 Cups olive oil
Salt and fresh ground black pepper to taste
Combine all ingredients, except oil, in a mixing bowl. Whisk vigorously while very slowly drizzling in the oil.
Season with salt and fresh ground black pepper to taste. May be refrigerated overnight for even better results. Stir before serving. May be stored for several weeks in the refrigerator.
Note: the first step can be done in a blender if desired.
Mediterranean Salad Dressing
¼ cup tahini (sesame seed butter)
Juice of half a lemon
11 drops liquid stevia (try 1 tbsp of maple syrup if you don’t have stevia)
¾ tsp ground paprika
½ tsp sea salt
1 tbsp flaxseed oil (extra virgin olive oil works too)
1 clove finely chopped garlic
¼ cup water
Combine all ingredients in your blender and blend to desired consistency. If necessary, add more water to thin it out. Taste and adjust seasonings if necessary.
Use immediately or store covered in the refrigerator for a couple of days.