Chantelle’s Balsamic Vinaigrette

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We eat a LOT of salad, all year around, and my husband’s favourite salad dressing is Paul Newman’s Balsamic Dressing.  I used to buy a few bottles at a time when it was on sale, but the way we go through it warranted sussing out my own copycat type recipe so that we can enjoy it at less than a quarter of the cost, and with higher quality ingredients.  Here it is:

Chantelle’s Balsamic Vinaigrette

Blend together:
2 Tablespoon rapadura
Pinch of pure Stevia (I use 1/32 tsp of Radiance Stevia Sweet which I purchase from here: http://www.healthpost.co.nz/shop-by-brand/supplements-and-natural-health/radiance/stevia-sweet–stevia-extract-rdstvp.html)
1 Tablespoon natural mineral salt
¼ cup fresh basil leaves  (or 1 Tablespoon dry)
2 Tablespoons fresh oregano leaves (2 teaspoons dry)
2 Tablespoons fresh parsley (or 1 teaspoon dry)
1 teaspoon paprika
1 teaspoon ground black pepper
50ml pure water
* garlic (optional extra)
Stir in:
60ml white wine vinegar
30ml apple cider vinegar (I usually use Braggs)
200ml cold pressed olive oil
125ml balsamic vinegar
Put the first list of ingredients into a blender and blend until fresh herbs are to desired size (30-60 seconds or so).  Then stir in the oils and balsamic vinegar (don’t blend the oil as it’ll create a nasty froth).
Pour into serving bottles (it makes 500ml) and refrigerate.
Note: The oil can harden in the fridge.  I usually take it out of the fridge about 20 minutes before it’s required so that it can be freshly shaken.

*If you’re okay with garlic, add 1-2 teaspoons of garlic, or according to taste.

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