• Megan Sherer

Almond Balsamic Vinaigrette

I am all about homemade versions of products that we would normally buy pre-packaged and processed. Salad dressings are my latest favorite DIY project. Which is hilarious, because if you knew me back in the day (when the only things I made in the kitchen involved sugar and I wouldn't have touched leafy greens with a ten-foot pole), making a salad was the furthest thing from my radar.

But look at me now, all grown up and making my own healthy dressings! Haha so what I am trying to say is, if I can do it then you certainly can too. Give this recipe a try, or come up with your own - and don't forget to post and tag me in it! (@megansherer + #HolisticHabitsGuide).


3-4 cloves garlic, unpeeled

1/2 cup water

1/3 cup balsamic vinegar

1/4 cup raw almonds

1/4 cup raisins

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon onion powder


Preheat oven to 350 degrees. Roast unpeeled garlic in a small baking dish for about 25 minutes or until soft. When cool, remove the skins. You can also make this recipe with raw garlic and omit this step altogether. Blend the roasted garlic with the remaining ingredients in a food processor or high-powered blender. Drizzle over your favorite salad or veggies and enjoy!

*This recipe was adapted and inspired by Dr. Joel Fuhrman from Eat To Live.

#plantbased #holisticnutrition #veganfettuccinialfredo #saladdressing #balsamicvinaigrette #healthylunch #dairyfree #oilfree #SOSfree

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​© by Megan Sherer

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