Prepare for your taste buds to party – Balsamic Vinaigrette Recipe
When I first became interested in eating more nutritious foods in high school, I fell in love with cooking and trying to make nutritious meals. However, it wasn’t until I started to eat a real food, unprocessed diet that I developed a passion for making things from scratch – dressings, condiments, desserts and even beauty products.
Here is a recipe I tried Tuesday from Diane Sanfilippo’s 21 Day Sugar Detox Cookbook. Diane is a rockstar when it comes to Paleo and eating real and whole foods, so I advise you check out her website below the recipes, as well as some of her books.
Balsamic Vinaigrette
Ingredients
1/3 cup balsamic vinegar (I used Bella Famiglia’s)
2/3 cup extra-virgin olive oil (I used Badia)
1 teaspoon gluten-free Dijon mustard (I only had ground dry mustard around)
1/2 teaspoon minced shallot or garlic
sea salt and black pepper to taste
1/2 teaspoon dried oregano or basil (optional)
I put all the ingredients in a glass jar, shook it up, and then used a spoon to drizzle it over some local greens and cucumbers from Island Fresh here in Cayman. I also put some Sunmaid raisins on the salad. Absolutely delicious!
Recipe Resources
Diane Sanfilippo, BS, NC Owner & Founder of Balanced Bites; Certified Nutrition Consultant; New York Times Best-Selling author of Practical Paleo
Website: www.balancedbites.com
Books: Practical Paleo and 21 Day Sugar Detox Guide and Cookbook
Island Fresh Spring Mix and Local grown cucumbers. I know for sure they are available at Kirk Supermarket, Bay Market in Camana Bay, and Fosters Food Fair Airport
