Lemon-Balsamic Vinaigrette

Ingredients
1/4 cup extra virgin olive oil
1 Tbsp good quality balsamic vinegar
1 Tbsp Dijon mustard
2 Tbsp fresh squeezed lemon juice
1/4 tsp hot sauce
1 clove garlic, minced

Preparation
Place all ingredients in a small bowl and combine with a whisk.

Lemon-Mint Vinaigrette

Use this on cauliflower tabouleh or vegetables of your choice.

Adapted from Jen's Gone Paleo.

Ingredients
2 Tbsp fresh lemon juice
2 Tbsp extra virgin olive oil
1 Tbsp grainy mustard
2 Tbsp fresh mint, finely chopped
sea salt, to taste

Preparation
Place all ingredients in small mason jar or other lidded container and shake to combine. I use a salad dressing shaker for mine.

White Balsamic Vinaigrette

This dressing is delicious. You might want to make a double batch, it goes fast in my house. It's nearly impossible to find a store-bought mayonnaise that's paleo so I recommend making your own. It may sound intimidating, but it literally takes 5 minutes. Try it!

Originally posted by my friend at The Galley Gourmet.


Ingredients

1/2 cup white balsamic vinegar

2 Tbsp shallots

2 tsp garlic

2 tsp Dijon mustard

3 Tbsp paleo mayonnaise

1 tsp sea salt

1/4 tsp freshly ground black pepper
1 cup extra virgin olive oil

Preparation

1. In a blender or food processor, combine the vinegar, shallots, garlic, mustard, and mayonnaise. Process to combine.
2. With the processor running, slowly add the oil in a steady stream to emulsify.
3. The vinaigrette can be made and kept refrigerated in an airtight container for 3-5 days.