My all-time favorite Whole30 Salad Dressing
I’ve talked about oils before and the importance of using high quality oils in your kitchen. However, even if you have overhauled your pantry and removed inflammatory oils, there may still be a culprit lingering in your cabinet or fridge – salad dressing. Most, if not all, salad dressings have an oil base and many are made with the same unhealthy man-made seed oils you have been trying to avoid!
So today, I want to share with you my favorite homemade salad dressing recipe that is great on veggies, meats, and as a marinade! It only takes 5 minutes to prepare and keeps in the fridge for up to two weeks. I always have some on hand and bet you will, too!
I know you’re going to love this one, and make it on repeat (just like I do!) If you want to grab the salad dressing shaker I use and love, you can find it on Amazon. I hope you enjoy!
Be well, stay real –Rach
1/2 cup high quality extra virgin olive oil
1/2 cup freshly squeezed lemon juice (typically one lemon)
1 Tbsp #whole30approved balsamic vinegar
1 Tsp garlic powder
1 Tsp oregano
Freshly cracked salt and pepper to taste (I usually do 1 Tsp each)
Add all ingredients to a dressing container like this one, mason jar, blender bottle, or tupperware with a good seal.
Give it a really good shake and enjoy! Keeps in the fridge for up to 2 weeks and will just need a good shake before using since it will separate.
I hope you enjoyed this recipe! If you did, I’d mean the world to me if you saved it on Pinterest, recommended it to a friend, gave me a follow on Instagram, or left a review for the recipe below! Have a question, comment, or request for an upcoming post? Drop me a line in the comments!