It can be difficult to find truly healthy salad dressings that don’t contain any gluten, dairy, sugar, or preservatives. And some of the specialty ones that are free of these ingredients can get pretty expensive. I love this recipe because it’s super easy, inexpensive, and it makes enough for probably about a dozen salads, depending on how much you like to add. It’s also nice because, while it adds a bit of flavor, it’s not overpowering. This recipe filled about half of a large mason jar (pictured) and lasted a week in the fridge before it started to separate and look weird 🙂 It’s the perfect quick dressing to whip up on a Sunday and have enough to last you through the work week!
- 1/2 cup of balsamic vinegar
- 1/4 of a red onion, minced
- 1/2 cup of olive oil
- Juice from half a lemon
- 2 tablespoons of dijon mustard
- 2 tablespoons of chopped fresh basil
- Black pepper to taste
- Blend all ingredients except for the olive oil together in a blender.
- Slowly drizzle the olive oil into the blender as it’s processing the rest of the ingredients. Keep mixing until the oil is blended evenly throughout.
- Top off your favorite salad with about 2 tablespoons of this stuff for a light yet flavorful dressing.