makes 1¼ cups (2 tablespoons per serving) · prep time: 10 minutes
ingredients
• ¾ cup light olive oil or avocado oil
• ¼ cup red wine vinegar
• 3 tablespoons fresh lemon juice
• 3 tablespoons fresh lime juice
• 3 tablespoons fresh orange juice
• 1 clove garlic, minced
• 1 tablespoon powdered erythritol (optional)
• 1 teaspoon Dijon mustard
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper
directions
Place all of the ingredients in a blender or food processor and pulse until well combined. Store in the refrigerator for up to 2 weeks.
tip: To make this dressing Paleo compliant, omit the erythritol.
CALORIES: 161 | FAT: 17 g | PROTEIN: 0.7 g | TOTAL CARBS: 1.8 g | DIETARY FIBER: 0 g | NET CARBS: 1.8 g
