Cinnamon Vinaigrette
This salad dressing will quickly become your Summer and Fall favorite. It's packed with flavor and layers well with berries and nuts on arugula, or with roasted veggies and kale. It comes together in a flash and it'll make you crave salads again! Not to mention it's fully Paleo, Vegan, and Whole30 compatible.
PREP TIME
15 minutes
COOK TIME
—
INGREDIENTS
7
Serves: 6
Ingredients
- 6 Tbsp6 Tbsp6 Tbsp Avocado Oil, (1/4 cup + 2 TB)
- 222 Medjool Dates, pitted
- 3 Tbsp3 Tbsp3 Tbsp Dijon Mustard
- 4 1/2 tsp4 1/2 tsp4 1/2 tsp Apple Cider Vinegar
- 1/4 tsp1/4 tsp1/4 tsp Sea Salt
- 1 tsp1 tsp1 tsp Ground Cinnamon
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Water, hot
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Soak pitted dates in hot water for 10 minutes, then discard water.
- Add all ingredients to a blender and blend on high until smooth. Start with 1 TB hot water, then add another depending on your desired consistency.
- Store in refrigerator for up to 1 week (if it even lasts that long)!
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My Notes:
About This Recipe
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Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Nightshade Free Nut Free Paleo Pescetarian Plant Based Sauces & Dressings Shellfish Free Specific Carbohydrate Diet Vegan Vegetarian Whole30| This is our estimate based on online research. | |
| Calories: | 131 |
| Fat: | 14 g |
| Carbohydrates: | 0 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 96 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Calculated per serving. | |
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