This dressing has been described as a “go-to, back-pocket balsamic vinaigrette” that’s perfect on all types of salads; spinach, arugula, spring greens or romaine. It's even great as a marinade or on roasted vegetables or drizzled over grilled nectarines, slices of roast chicken, strawberries, spring greens and fresh spinach with goat cheese.
Whether you’re eating paleo, Whole 30, dairy-free, gluten-free, grain- free, refined sugar-free, soy-free, this clean eating balsamic vinaigrette is delicious and healthy. It is naturally sweetened with date paste in place of sugar, syrup, or honey. You can buy date paste*or make your own using dates and water.
Whole 30 Balsamic Vinaigrette
3/4 cup good quality extra virgin olive oil
1/2 cup aged balsamic vinegar
1 tablespoon date paste
1 teaspoon dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
In a medium bowl, add all the ingredients except the oil and whisk vigorously until combined.
While whisking constantly, slowly stream in the oil until the dressing thickens and all the oil is incorporated. Taste and adjust ingredients more or less as desired.
*Homemade Date Paste
1 packed cup of pitted organic Medjool dates about 14-15
3/4 cup of water
If your dates are very dry, soak them in hot water for at least 30 minutes to plump them up. If you just opened the carton and they're still fresh and plump and juicy, no need to soak them. In a high speed blender or food processor combine the soaked dates and water. Blend on high speed for 3-5 minutes, until the dates are completely pureed into a paste, scraping down the sides a few times. Transfer to a sealed container. Can be stored in the refrigerator for 2 weeks. Nutrition: Calories: 58 | Total Carbs: 15.7g | Protein: 0.4g | Fat: -80g | Fiber: 1.4g | Net Carbs: 14g
Comments