homemade caesar dressing

So, the other day I kinda forgot about dinner. Work was busy, school was busy and well I was busy. I got home and after finishing some neglected homework, I realized that it was after 6! Hmm, what was I going to put together for both E and I. I was hungry and wanted something like yesterday. All I had in the fridge was a chicken breast and some bacon. And lots and lots and lots of lettuce. It was on sale this week! Salad, Chicken Caesar salad. Yep, it was just what I wanted. But, bottled dressing doesn’t come into our house very often, so I was left to my own devices. Here’s what I came up with. It’s creamy, its delicious and its free of non-pronounceable ingredients.

Ingredients

  • 2-3 anchovy fillets
  • 1 cup EVOO
  • 2 t. garlic, minced
  • 1 egg yolk
  • 1 T lemon juice
  • 2 T balsamic vinegar
  • 2 t. ACV
  • 1 T almond flour
  • 1/8 t. garlic powder
  • 1/8 t. onion powder or dried onion flakes

Directions

  1. Blend, blend and blend. My Vitamix did me good here!
  2. Pour into an air tight container, and store in the fridge.
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olive oil, meet balsamic vinegar

From salad hater, to salad lover. And I have this dressing to thank for it! I am current green obsessed! I’ve been eating the same chicken, goat cheese and romaine salad for lunch and/or dinner for weeks on end now! I still cannot believe that I’m not sick of it. But with a dressing like this, how could I?

Ingredients

  • 2/3 cup Balsamic Vinegar
  • 1/3 cup EVOO
  • 2 T garlic, minced
  • Sea salt, to taste

Directions

  1. Combine all the ingredients in an air tight container; seal it and shake until you can’t shake anymore!
  2. Refridgerate; shake again before serving!
Simplicity is beauty tasty.