Creamy Balsamic Dressing & Dip

The dressing is the game changer when it comes to enjoying salad greens. But let’s be honest, some salad greens are really used as a means of eating a liquidy goodness that is too-often loaded with crazy ingredients that aren’t doing good things to your body… at all!! I started making my own salad dressings about 5 years ago. It saves money in the long run, especially if you are picky about the ingredients like I am… plus the extra perk of making the dressing exactly the way you like it!! I have played around with dressing recipes (my hubby calls me the “Condiment Queen”) and received tips from various sources, both online and in person from a professional chef. It is very eye-opening to understand what it takes to make a dressing taste great. It’s very much about ratios, and when making the dressing oil or cane sugar free, the ratio-game can become tricky. This particular ratio of ingredients tastes delicious to us, and uses dates as both a sweetener and thickening agent (killing two birds with one stone in a way).

Side note, balsamic vinegars can be a nightmare in disguise. Many contain caramel coloring, additional sugar, and so forth. Below is an image the balsamic vinegar I prefer to use… it is not only organic, sugar-free, caramel-color free, but easy on the wallet!

Bionaturae-Organic-Balsamic-Vinegar-799210115009

Creamy Balsamic Dressing and Dip

  • Difficulty: Easy
  • Print

All the goodness of a delicious balsamic dressing, without the junk

Ingredients

  • 2/3 cup balsamic vinegar
  • 2/3 cup dates, pitted and soaked for 1/2 hours
  • 2 cups water
  • 4 garlic cloves
  • Juice of 1 lemon
  • 1/3 cup flax oil, hemp oil, avocado oil, or olive oil (** For a thicker texture, like a dip: replace oil with 1/2 cup soaked cashews or pumpkin seeds)
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • Optional: Any fresh or dried herb of preference… basil, thyme, rosemary, marjoram, mint…

Directions

  1. Blend ingredients in a high speed blender until creamy smooth!
  2. Enjoy on salads, drizzled on a vegetable medley (tomatoes and roasted beets and garlic is a delicious combo!) … or as a dip for fresh vegetables!
  3. Keeps well in refrigerator for 3-4 weeks.

 

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