Balsamic Date Vinaigrette

Salads are an everyday staple for me. But lately I have been so boring with my dressing options. It is usually the same old story – mix together a bunch of condiments and form some type of dressing that happens to taste great. But I figured I should document my next experiment! Balsamic dressing has always been a go-to since I was younger. Whenever dining out I would always ask for balsamic dressing. But as I started to clean up my diet I realized that most restaurants dressings were loaded with refined sugars. Everything from white sugar to agave – all things I was not interested in dressing my very healthy salad with.

Dressings can be a downfall for most people simply because they don’t ask the right questions when eating out. I rarely trust other people’s salad dressings unless I know I’m in a really clean healthy restaurant. Otherwise I usually just go for some lemon and salt. Just so you get the idea, here is what is in traditional bottled balsamic vinaigrette: INGREDIENTS: WATER, BALSAMIC VINEGAR, SOYBEAN OIL AND EXTRA VIRGIN OLIVE OIL, SUGAR, SALT, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: SPICES, CARAMEL COLOR, XANTHAN GUM, SODIUM BENZOATE AND SORBIC ACID AND CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY), CITRIC ACID, NATURAL FLAVOR, SULFUR DIOXIDE (USED TO PROTECT QUALITY), ANNATTO EXTRACT (COLOR).So much junk that is so unfortunately paired with the healthiest and most nourishing of foods! So I made my own version that is just as good, if not better. It’s rich and creamy because I blended it. Dates add just the right amount of sweetness and cut the acidity from the vinegar. It’s oil free and pairs really well with so many different kinds of salads and vegetables. I drizzled some over arugula, Jersey tomatoes and avocado. I bottled it and shared some with my sister who had it with kale salad and shredded brussels sprouts. Endless opportunities and a great make-ahead to have all week long!Recipe:

• 1/2 cup balsamic vinegar 
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 3 tablespoons mustard (I used spicy brown)
• 6-7 small pitted dates
• 3 cloves garlic
• 2 teaspoons salt

In a high speed blender combine all of the above ingredients until smooth. Store in an air tight container in the refrigerator.