**Dressings**

*I used a blender for all of these recipes, because I do not have a food processor. I am assuming that if you do, it would be faster!
*I used Annies dijon mustard for all of these recipes. It was the best I could find with no preservatives, and all organic ingredients.
*For all of these recipes, I fresh-squeezed lemons! This one isn't the exact one I used, but it was just as simple. (These were the most amazing dressings I have ever tasted, and part of it is probably because I used all fresh -and mostly organic- ingredients.)
*These are fairly time-consuming. I enjoy spending my free time cooking, so it didn't bother me. But... for someone who doesn't enjoy spending time in the kitchen, I would suggest picking one, and only making that one. (I would have to recommend the tomato...it is PHENOMENAL!)
*I also made the most amazing pesto I have ever had before, so check that out too!!!

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Tomato, Basil, Garlic Vinaigrette

10.5 oz. Ripe Cherry Tomatoes
2-4 Cloves Garlic
.25 oz. Fresh Basil
3 tbsp Lemon Juice
2 tsp Dijon Mustard
1/2 tsp Sea Salt
1/2 tsp Black Pepper
1 1/2 cups Olive Oil

1. Put tomatoes, Garlic, basil, lemon juice, and mustard in blender. Blend until mostly smooth.

2. Add salt and pepper, and blend again until smooth. (It is important to add the salt before you add the oil, so it dissolves.)

3. Turn off blender, scrape the sides, and turn back on. Pour the oil in (while blending) very, very slowly. It should feel like a giant-pain-in-the-ass-slow. This keeps it from separating.

4. Voila!!! ENJOY, this is my favorite.

Tips:
-I used really ripe tomatoes, I believe it makes them sweeter!
-I bought fresh organic basil, and added about a third of the package; (it is about .25oz.).
-I used this dressing with Kale and chopped Roma tomatoes, and it was WONDERFUL.

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Raspberry Vinaigrette

12 oz. Fresh Raspberries
2 tbsp Dijon Mustard
4 tbsp Honey
1/2 cup + 2 tbsp Balsamic Vinegar
1/2 cup Apple Cider Vinegar
1 cup Olive Oil

1. Put raspberries, mustard, honey and 2 tbsp balsamic vinegar in blender, and blend until raspberries are liquid. (Use more vinegar from the 1/2 cup if it's not enough to blend.)

2. Add the remaining balsamic vinegar and apple cider vinegar, and blend again.

3. Turn off blender, scrape the sides, and turn back on. Pour the oil in (while blending) very, very slowly. It should feel like a giant-pain-in-the-ass-slow. This keeps it from separating.

Tips:
-Use more or less honey if you wish. I am obsessive about logging my food daily, and consuming less than 60g of carbs a day, so I went light with the honey.
-I used Spectrum Organic Balsamic Vinegar, and Organic Apple Cider Vinegar.
-I ate this one with spring mix, strawberries, bacon pieces, and goat cheese. Freakin' out of this world. (To be exact: 100g spring mix; 100g strawberries; 32g bacon; 1 oz. goat cheese; 2 tbsp dressing. Yield: 315 calories; 22g protein; 23g fat; 14g carbs.)

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Caesar Dressing

12 Cloves Garlic
4 tbsp Dijon Mustard
2 tbsp Lemon Juice
4 tbsp Paleo Baconnaise
4 Anchovy fillets
1 tsp Sea Salt
1/2 tsp Black Pepper
1 cup Olive Oil

1. Put the garlic, mustard, and lemon juice in the blender. Chop until the garlic is mostly minced.

2. Turn off, scrape sides, and add the baconnaise. Blend again until smooth.

3. Turn off, scrape sides, and add the salt, pepper, and anchovies.

4. Turn off blender, scrape the sides, and turn back on. Pour the oil in (while blending) very, very slowly. It should feel like a giant-pain-in-the-ass-slow. This keeps it from separating.

Tips:
-I made the paleo baconnaise first. Beware, this takes a VERY long time! But... it is worth it. It is amazing.
-I did some reading on anchovies, and everything said to make sure you use high quality anchovies in olive oil. I used these. (And, don't be afraid of them: Contrary to popular belief, they don't stink like sardines do; they also make the Caesar amazing.)
-I haven't used this dressing on a salad yet, but tasted it, and it was the best Caesar dressing I've ever had!!!!

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The original recipes can be found here. I almost always modify a little. ;)