Wild Berry Vinaigrette

I like the combination of pork with berries, but the berry dressing I used to use is not paleo. I figured it would not be hard to create my own--and it wasn't. I found a great recipe and made a couple of changes.  This dressing would also work well with chicken, fish, or vegetables (especially beets!). Give it a try--you'll never miss the sugar. Guilt-free sweetness...

Adapted from wate.com.

Ingredients
1/2 cup blackberries
1/2 cup raspberries
1/4 cup good-quality balsamic vinegar
1/3 cup extra virgin olive oil
2 Tbsp finely chopped shallot
2 Tbsp finely chopped parsley
freshly ground black pepper

Preparation

1. Combine berries, vinegar, and oil in a small bowl or dressing shaker (I use this type of glass shaker.) Whisk or shake vigorously to combine.
2. Mix in shallots, parsley, and pepper.

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.

Antipasto Chopped Chicken Salad

This awesome recipe originated with my ultra-talented friend, Nicole, who has her own amazing (although non-paleo) cooking blog. With a couple of substitutions, I morphed her recipe into this delicious paleo salad. To quote my husband, "This is the best chopped salad I've ever had!" He's requested that I keep the yummy salad dressing on hand for lunch salads. This meal is definitely hearty enough for dinner. I made the dressing using a food processor, but you can also make it using a whisk. Let me know if you enjoyed this recipe as much as we did!

Adapted from The Galley Gourmet.


Serves 6 (main).

Vinaigrette
Ingredients
1/2 cup white balsamic vinegar
1 cup extra virgin olive oil
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

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.

Salad

Ingredients

3 cups cooked chicken, shredded

1 bunch basil, thinly sliced

2 heads Romaine lettuce, julienned

5 oz dry Italian salame, julienned

1 cup grape tomatoes, halved

1 cup cucumber, halved, seeded, and diced

1 butternut squash, peeled, seeded, and cut in 1/2 inch dice

1 avocado, peeled, pitted, and diced

1 - 2 Tbsp coconut or olive oil

Preparation

1. Roast butternut squash, tossed with melted coconut oil or olive oil, in a 450 degree oven for about 20 minutes or until fork tender. Remove from oven and let cool.
2. In a medium bowl, toss the shredded chicken and basil with 1/3 cup of the vinaigrette.
3. Arrange the lettuce on each serving plate, or on a large platter if serving family style.
4. On top of the lettuce, arrange the chicken and basil mixture, salame, tomatoes, cucumber, squash, and avocado.
5. Lightly season with salt and pepper.
6. Drizzle with vinaigrette and serve, passing the remaining vinaigrette on the side.