Creamy Honey Mustard Vinagrette (dairyfree, refined sugarfree)

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I love to make my own salad dressings, because, frankly, if you buy salad dressing from your everyday grocer, your salad dressing is filled with junk. Plain and simple. I don’t do canola oil or soy, or brominated vegetable oils. I also don’t like sugars of any kind or mystery ingredients. And besides all of that, salad dressing is BEYOND easy to make. It literally takes seconds, as long as you have an immersion blender and a wide-mouth mason jar, my recommended way to try this.

I am not going to bore you with any more of my words, I just want you to go make this in 5 seconds and tell me that it is your new, most favorite thing to make yourself. Please, go enjoy a summer full of salad dressings made by Y-O-U.

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Creamy Honey Mustard Vinaigrette

1 C MCTLean MCT oil

1/2 C white balsamic

1 room temp, organic pastured egg

2 tbsp raw honey*

2 tbsp dijon mustard

pinch salt

squeeze lemon juice

HOW TO: Blend in a large mouth mason jar with an immersion blender and put on all the things! ūüćĮHere I put in on my salad and my tri-tip, for a great summer meal. 

*Whole 30 Sub: use 2 tbsp organic, unsweetened apple sauce or 2-3 dates in place of honey. 


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