1/2 c. balsamic vinegar*
2 tsp dijon mustard
2 cloves garlic, pressed
1/2 tsp onion powder
1 tsp dried oregano
1 tsp dried basil
1/4 tsp celtic sea salt
1/2 Tb raw honey
1-2 Tb flax oil**
3/4-1 c. olive oil and/or sunflower oil***
- Combine vinegar, mustard, salt, honey, and spices. Whisk until well-combined.
- Add a small amount of oil, and whisk well to combine. (Adding a small amount of oil initially helps the dressing to become emulsified so that it will not separate readily into vinegar and oil.)
- Add remaining oil and whisk to combine.
- Store in the fridge. I find that this dressing keeps for at least a week or two.
*Balsamic vinegar is listed as not allowed on the GAPS food list. However, according to the SCD-legal and illegal list, the reason is that many balsamic vinegars have sugar in them. To make this dressing GAPS-legal, make sure your balsamic vinegar does not have sugar.
**Only a small amount of flax oil is needed as it is very high in omega 3's. Make sure you buy flax oil that is refrigerated, as the high omega 3 content makes flax oil go rancid easily. Also, keep your flax oil refrigerated and never heat it.
***Feel free to use all olive oil; I use a combination of olive oil and sunflower oil as I find that it makes the dressing pourable directly from the fridge. When I've used all olive oil, the oil solidifies in the fridge so that the dressing has to be warmed to room temperature before use. I like my dressing to have quite a vinegar tang; if you like yours more mild, use the full 1 cup of oil.
This post is part of Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet and Monday Mania at the Healthy Home Economist!