Category Archives: Salad Dressings

Asparagus Summer Salad with Ginger Pomegranate Vinaigrette

In an unrelated topic to this recipe, I will be adding a new category to this blog called,  “Paleo on The Run”. This category will be for recipes that I post which can be made in 20 minutes or less. I’ve had requests for recipes that are quick and easy for those hectic schedules, so I hope this helps ( I am always open to requests or suggestions to make your Paleo lifestyle easier) 🙂

It’s almost May, and the time for summer salads has come! Being that I am obsessed with cooking magazines, The inspiration for this recipe ( with no surprise) came from the latest edition of “Cooking Light”  that I saw at the book store that used asparagus and mango in a salad. I never thought the two would go well together, but wow, what a delicious salad this was! To really bring all the flavors together, I made a fruity vinaigrette dressing using pomegranate infused vinegar ( you can find this at most grocery stores). AMAZING



  • 2 cups of spinach ( Chopped up)
  • 2 cups of mix green salad ( Chopped up)
  • 1/2 cup of red onion
  • 1/3 cup of green onion
  • 1 cup of thinly sliced mango ( sliced with a carrot peeler)
  • 1/2 cup of avocado
  • 1/4 cup of sliced almonds
  • 5 stalks of asparagus cooked with olive oil
  • 2 tablespoons of olive oil
  • 1 tsp of sesame seed oil
  • 1/2 tablespoon of Pomegranate Vinaigrette
  • 1/2 tsp of cilantro
  • dash of salt and pepper
  • 1/4 tsp of garlic powder
  • 1/2 tsp of onion powder
  • 1 tsp of honey
  • Grill or sauté your asparagus on the stove in olive oil until cooked. Set aside to cool for 5 minutes. Mix all of your salad ingredients and then your dressing ingredients in a small container with a lid. Shake up well and mix with your salad. Add asparagus last. Eat and enjoy!



My Favorite Garden Salad with Bacon Mustard Vinaigrette

Paleo Garden Salad

This is my favorite “go-to” salad when I only have 15 minutes or less to whip something up. The dressing is a Bacon Mustard Vinaigrette that is made with reserved bacon drippings from the last batch of bacon I made. It’s perfectly good to save your bacon grease for future cooking, but I would only recommend it if you are using “nitrate free” uncured bacon. I keep my bacon grease in a small container in the fridge, using it in various dressings, pancakes ( YES pancakes), and grilling/frying dishes. It adds a wonderful flavor to your food….which why wouldn’t it???? Its BACON, for crying out loud! Hope you enjoy 🙂


  • 4 cups of spinach leaves ( 4 sounds like a lot, but it really isn’t)
  • 1/4 cup of sliced radishes
  • 1/4 cup of red onion chopped
  • 1/2 cup of sliced cucumber
  • 1/2 cup of almonds
  • 1/2 teaspoon of parsley
  • dash of salt and pepper


  • 2 tablespoons of olive oil
  • 1/2 tablespoon of bacon grease ( heat reserved grease slightly to melt it)
  • 1 tablespoon of Dijon mustard or stone ground mustard
  • 1/2 tablespoon of light balsamic vinegar ( it’s not the brown kind- its a yellow/clear color)
  • 1/2 teaspoon of honey

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Sweet Paprika Vinaigrette

Getting tired of the same ol’ balsamic vinaigrette or oil and vinegar dressings? Yes, they are delicious and it’s great that we made them ourselves instead of buying dressing from the grocery store, but if you are anything like me, you need a little more variety in the salad dressing department! Here is a fantastic dressing recipe that is great for summer salads. Use in salads with fruit ( watermelon would go great with this dressing) nuts, maybe even goat cheese. Also, ( I haven’t done this yet)  I bet this would be a great marinade for grilled chicken as well.


  • 1/3 cup of red wine vinegar
  • 1 and 1/2 tablespoon of honey
  • 1 tablespoon of stone ground mustard
  • 1/2 tablespoon of lemon juice
  • 1/4 tsp of salt
  • 1/4 tsp of pepper
  • 1 tsp of paprika
  • 1/2 tsp of garlic powder
  • 1 and 1/2 tsp of onion powder
  • 1/4 tsp of sage
  • 1/3 cup of extra light olive oil


  • Simple! Mix all ingredients in a small Tupperware container or jar with lid. Shake well and taste. This should yield around 1 cup of dressing. Cover what you don’t use and refrigerate the rest for later! ( Keeps fresh up to 1 week)

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Deviled Eggs with Britt’s Paleo Mayonnaise

Deviled Eggs

I LOVE Deviled Eggs! They are at every one of my family get-togethers and holidays. Delicious, no doubt about it, but how do you know if they are Paleo? Egg yolks? Check. Seasonings? Check. Mayo? Hmmmmmm.. yes, but all store-bought mayos are made with soybean oil or some other inexpensive oil with a wacked-out Omega-6 to Omega 3 ratio ( to understand more about good fats, check yesterday’s post here) . What is a “paleo party planner” to do?  Why, make your own mayo, of course!

Here is a link to a great Paleo Mayo recipe video I posted a few weeks back by Tina Forzaglia. It is very good, however I am a fan of a little vinegar and more seasoning in my mayo, so I also have my own recipe for Paleo Mayo posted below.

Deviled Eggs with Britt’s Paleo Mayonnaise


  • 9 hard-boiled eggs( makes 18 deviled eggs)
  • 1 and 1/2 cups of Britt’s Paleo Mayonnaise or other Paleo Mayo Recipe
  • Paprika for dusting


  • Boil 9 eggs in a pot of water for 14 minutes. Remove from heat and dump eggs into a large bowl of ice water. Wait 20 minutes for eggs to cool.
  • After your hard-boiled eggs have cooled.  Peel shells and cut eggs long-ways in half, removing the egg yolks and setting aside in a small bowl.
  • In a food processor or blender, Take 1 and 1/2 cups of Paleo Mayo ( recipe below) and add egg yolks. Blend for 30 seconds to 1 minute or until smooth. Take a small spoon and fill each egg white half with the yolk mayo mixture. Dust the top of the deviled eggs with paprika. Serve immediately or refrigerate for later.
    • 1 and 1/2 cup of Extra Light Olive Oil ( do not use regular EVOO – Tina F. was right. It’s just too strong.)
    • 1 teaspoon of lemon juice
    • 1 raw egg
    • pinch of salt and pepper
    • 1/2  teaspoon of paprika
    • 1/2 teaspoon of tarragon
    • 1 teaspoon of white wine vinegar
    • 1 tablespoon of dijon mustard

    You will need: a blender or food processor


  • ( You can make this ahead of time or with the hard-boiled eggs): In your blender or food processor, blend your raw egg.  Keep your blender/processor going and very slowly drizzle all of your olive oil into the egg blending, letting the oil thicken with the egg. While the blender is still going, add your lemon juice, mustard and vinegar. This process should take anywhere from 1 to 3 minutes of blending. Turn blender/processor off and add your seasonings. Start blending again for another 30 seconds to 1 minute until mixture is thickened and all the ingredients are blended well.  Remove from blender and pour into a Tupperware dish. Great on top of meats like turkey, pork, or chicken as well as salads!

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Great Recipe for Paleo Mayo!

I stumbled onto a new Paleo blog called PaleoCurious this morning and found this video. Talk about easy! If you guys are anything like me, you love mayo, but don’t eat the Hellman’s or Miracle Whip stuff because of the soybean oil and other additives ( soybean oil is not a Paleo oil due to the fact that it comes from soy and its high level of Omega 6 fatty acids), then check this out. Side note: love Tina’s east coast accent. 🙂

Paleo Mayo with Tina Forzaglia


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Sweet Mustard Vinaigrette Dressing Recipe


  • 3 tablespoons of Olive Oil
  • 1 teaspoon of Balsamic Vinegar
  • 1 tablespoon of organic stone ground mustard
  • 1/2 teaspoon of honey
  • dash of salt and pepper

In a small dish,preferably one with a lid ( to shake up)  mix all ingredients. Whisk or shake well. Add to your favorite salad and enjoy!


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