Paleo Princess Kristin Blasiak Special Greek Salad Dressing! FEB 16, 2016

Paleo Princess Kristin Blasiak Special Greek Salad Dressing!  FEB 16, 2016

I have been trying so hard to emulate a salad dressing that I LOVE from this one Greek restaurant. After many attempts, my friend told me that they sell it for 4$ a container and that I should just go buy it. But we all know that that’s not my style! I had to persevere until I found the firmly guarded family secret. And by persevere, I mean make a Facebook status begging for advice hahah. Well, good thing I live in a small town because a friend who had a friend that worked in that restaurant happened to spill the beans. The secret was…. mayonnaise!! I should have known. I think mayo is the answer to most of life’s questions. Bacon is the answer to the rest, in case you were wondering.

pp feb 16Anyways, this recipe is relatively simple now that I have played around with the ingredients. The only bummer is that like all of my recipes, there are no measurements, since I just eyeball and taste until it’s perfect. Therefore, you will need to experiment to find your favourite combination. But hey, that’s the fun part!

Dressing Ingredients:

Olive oil

Red wine vinegar

Feta

Mayonaise

Lemon juice

Garlic (I used the minced in the jar variety)

Salt & pepper

Oregano

Rosemary

Directions:

Add all ingredients into a dressing jar and shake to combine.

Enjoy!

As a Paleo devotee,   my successes and failures are dedicated to leading a healthy Paleo-inspired lifestyle.

Most of my recipes do not include exact measurements because I rely heavily on my intuition when cooking. These measurements also fluctuate depending on how many people you are cooking for and your personal preferences so I invite you to put your own personal spin on any recipes I post.

Please update me with any interesting additions or alterations to my recipes, I am always open to trying new things!

And please post your comments and questions below; especially how the recipe worked out when you try it!

To check out more of Kristin’s recipe’s you can read her blog by clicking HERE.





Related Post

Leave a Reply

15 Comments on "Paleo Princess Kristin Blasiak Special Greek Salad Dressing! FEB 16, 2016"

Notify of
avatar
400
jerry
Guest

Thanks for the recipe! I am 100% definitely going to make this, love all the ingredients. Gosh darn that picture looks soooo good. And the salad looks really good too.

jules
Guest
We use all the ingredients except for feta cheese and mayonaise which we don’t touch at all. I remember when I used to work on Laurier Avenue downtown where the library is located and I went next door back then when there used to be a Greek restaurant and I ordered a Greek salad and I turned my nose at the feta cheese. My husband eats feta cheese but not in salads. I remember the Greek man where I used to make my order and I couldn’t stand him at all – had enough here at home to put up… Read more »
jerry
Guest
Jules, I agree herbs are an essential part of any healthy diet. I grow my own summer savory, rosemary, parsley, basil, sage and many more in the summer and dry and store them. I also pick a fungus herb called chaga to make tea with. Chaga is a forgotten, and oppressed super food that has anti cancer and tumor agents. Well known in Russia and know to homeopathic healers. You should google chaga and check it out. Will blow your mind. Also aids and heals many, many other conditions and ailments. When I drink it I get instant energy boost… Read more »
Furtz
Guest

Jerry, I used to eat raw cannabis (in brownies) and always got a lovely buzz.

jules
Guest
Thanks Jerry I wrote down about Chaga and will look it up on the net. You spoke about Canabis and do you know that socks for men are being made out of canabis and I saw some here in Ottawa when I visited the store. Not only that but I saw some sort of cereal in Farm Boy Store here in Ottawa a few years ago when I used to go there to shop and my eyes just bulged out in shock wondering how they can sell that product. Canabis was used in ancient times by the Fathers of the… Read more »
jerry
Guest

That’s great Jamie, very wise choice to make it a part of your life. If you ever need any big chunks, let me know. I would be happy to hook you up.

jules
Guest
Jerry and Jamie I went on the net about Chaga Tea and it sounds very good and I saw one girl using a Chaga tea bag. I haven’t seen any around in any supermarket here that I have been in and I have to inquire how to get that. My mother in law used to cut wildflowers in the mountains in Lebanon and make camomile tea out of that and I found real flowers of camomile at the Middle East foods and I tried that one time and very good. After seeing the few videos this is good.
jules
Guest
Jamie where do you get Chaga? I don’t have a slow cooker so I would be all day trying to boil it if not longer. LOL LOL. Just now I am making lentils called “m’jadara” and I have salad, green onions and radishes. Yesterday I bought the veggies over at Food Basics and they were not in very good condition but after washing and peeling away the crap off them they turned out very nice. I buy lentils and the red kidney beans at Food Basics because they are cheaper in price than the Middle Eastern Store and I bought… Read more »
jerry
Guest

Furtz, I should clarify that I consume raw cannabis as raw as can be, like in salads or juiced. Once you add heat to cannabis its activates the thc and yes you will get toasted.
Jules, Chaga looks like chunks of charcoal that grown almost exclusively on birch trees. You can buy online, but if you walk in the woods near creeks or water with old birch trees, you may find some. Chaga can take 25 years to reach a useable size.
Np Jamie, and sounds like you are very experience in chaga use. Good on you.

jerry
Guest
Yes turkey tail is a regular for me as well. I pick reishi mushroom when it’s at it’s peak and combine that with chaga. Chaga is wonderful. It makes the birch tree that all these great compounds, consumable for us humans. I simmer mine on the stove with distilled water, making sure to never go over 80 celsius. As Jamie says, when it stops giving up good color and flavor, add more or start a new batch. With fresh chaga chunks i simmer short times like 10 min, then longer the next time. I also add some of the outer… Read more »
wpDiscuz