Lemon Dijon Garlic Vinaigrette (Paleo, Dairy Free, Whole 30, Gluten Free)

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When you are on the Whole30, buying store bought dressings can be a difficult thing because of all of ingredients.  It’s best to make your own.

Lemon Dijon Garlic Vinaigrette

  • Servings: varies
  • Difficulty: easy
  • Print

 

-1 clove of garlic

-juice of a lemon (place in the microwave for 10 seconds before juicing it)

-3 Tbsp. Dijon mustard

-1/4 c. apple cider vinegar

-3/4 c. Extra Light Olive Oil or your favorite oil

-salt and pepper to taste

-2 Tbsp. fresh parsley chopped or 1 Tbsp. dried parsley

  1. Place ingredients in a blender cup.  Blend until for 15 to 30 seconds.
  2. -OR-
  3. Place ingredients in a wide mouth Mason jar.  Blend using an immersion blender.
  4. Store in the fridge for a week.
  5. Enjoy as a salad dressing, marinade, or a dip.

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