Tag Archives: Paleo Diet recipes

Salad Dressing

Salad Dressing

Mid-Season Sprucing Up

The Paleo Diet’s 2017 organic vegetable garden is growing and thriving, which means a little tidying up is in order to ensure that all of the plants are happy and healthy.  Our veggies are spreading out and filling in every space available with their stems, leaves, and flowers.  Along with this comes the crowding out of others, so we have trimmed and thinned to keep everything flourishing with plenty of space to grow.  Our cucumbers plants have gotten much too large for our garden trough and we made the decision to transplant them into large pots that can be put on the ground in just the right sunny spot.  We are hopeful that they will still yield  plenty of delicious cukes to add to our fresh salads and Paleo dishes.  Now that the cucumbers have moved out, our spinach and other leafy greens are much happier and beginning to spread out and thrive.  

Summer means a bounty of fresh, crisp salads to beat the heat and keep us healthy and happy.  It is nearly impossible to find store bought salad dressings that comply with The Paleo Diet.  We’ve experimented over the years, and have come up with these 2 easy-to-make dressings made with fresh ingredients straight from The Paleo Diet garden.  Enjoy!

 

Spice of Life Balsamic Dressing

Ingredients:

Put all ingredients in a blender and puree on medium speed until well combined.  Refrigerate for up to 1 week.

 

Spice of Life Creamy Dressing and Veggie Dip

We changed up just 2 ingredients in the dressing and have found this to be a delicious dip for fresh veggies, or a creamy salad dressing for any combination of leafy greens.

Ingredients:

  • ½ cup Paleo Walnut Mayo*
  • 1 Tablespoon each: Fresh basil, spinach, german thyme, cilantro
  • 2 teaspoons Mrs. Dash Salt-Free Table Blend

Put all ingredients in a blender and puree on medium speed until well combined.  Refrigerate for up to 1 week.

 

* Paleo Walnut Mayo

from Real Paleo Fast and Easy p. 305

We go through a jar of this mayo per week in the Cordain kitchen, as it goes well with a variety of foods and spices. Our preference is to use walnut oil for a smooth, mellow taste.

Ingredients:
Makes about 3 ½ cups.

  • 1 large or extra-large egg, room temperature
  • 1 tablespoon dry mustard
  • 1 cup walnut oil, at room temperature

Crack egg into a tall, narrow glass jar (a wide-mouth pint canning jar works well).  Add a touch of lemon juice and dry mustard.

Carefully pour in oil.  Let egg settle down to the bottom of the jar, under the oil.

Insert an immersion blender and push it all of the way to the bottom of the jar. Turn power on high and let it run for 20 seconds without moving it.  The mayonnaise will start to form and rise to the top of the jar.  Slowly raise the blender until it reaches the top of the jar.  Use mayonnaise immediately or store in the refrigerator up to 1 week.    

Check out more pure Paleo recipes at The Paleo Diet store.

Affiliates and Credentials