Perfect Balsamic Vinaigrette (gluten free, vegan)

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One of my favorite ways to make sure that I get enough veggies everyday is by keeping a big box of pre-washed salad greens in my fridge (arugula and baby kale are our go-to’s) along with a jar of yummy homemade dressing. I made this (perfect) balsamic vinaigrette last week and I have been loving it drizzled over a bed of greens, chopped cucumber, red bell peppers, fresh cilantro (my favorite) and organic turkey. Sometimes I throw some organic Kingdom white cheddar on there too if I’m feeling bold (I buy it at Costco). This dressing is tangy, slightly sweet and whips up in the blender in a matter of seconds. Enjoy it on both raw and cooked veggies, tossed with garbanzos and fresh herbs, or as a marinade for meat or tofu.

INGREDIENTS

1/2 cup extra virgin olive oil 

1/4 cup balsamic vinegar 

1 tbsp Dijon mustard

1 tbsp fresh lemon juice

1/2 clove garlic

1/4 tsp Himalayan pink salt

1 tsp fresh lemon zest

5 turns of the pepper mill 

DIRECTIONS

Place all ingredients into the blender and process until completely smooth. Store in a tightly covered glass jar in the fridge.

Veggies, Salads, Plant Based, PaleoFauzia Morgansalad, salad dressing, balsamic, vinaigrette, greens, veggies, vegetables