Video/Recipe: Walnut Balsamic Salad Dressing (SCD/GAPS)

SCD/GAPS salad dressing

“How can a salad be unhealthy?” Sally Fallon Morell asks in her discussion about fats. The answer is that it can be unhealthy when it is topped with a salad dressing made with processed and rancid polyunsaturated vegetable oils like soybean oil or canola oil. These two oils which make up most commercial salad dressings are particularly dangerous because they are also genetically modified if they are not organic.

It is so easy to make your own salad dressing — it is a no brainer. Just purchase the best oils and vinegar to make up the ingredients, shake and voila! You have a healthy dressing for you salad that will not be detrimental to your health.

This recipe calls for walnut oil which is high in omega 3 fatty acids. While unrefined walnut oil is best, it is very expensive and very delicate. In this case the refined walnut oil is acceptable.

Alternatively you could use organic extra virgin olive oil.

To be sure the balsamic vinegar is “legal” on SCD and GAPS just make sure it is aged at least ten years. It will say so on the label. It is more expensive, but so worth it. It is very smooth like a fine wine!



  1. Use an old salad dressing bottle or other appropriate bottle
  2. Measure out 8 ounces of the oil
  3. Measure out 2 ounces of the balsamic vinegar (it is roughly a 4:1 ratio, oil to vinegar)
  4. Add the dijon mustard
  5. Add the salt and pepper
  6. Cap the bottle and shake


This post is linked to: My Meatless Monday, Sugar-Free Sunday, Seasonal Sunday, Savory Sunday, Monday Mania, Homemaker Monday, Mouthwatering Monday, Mangia Monday, Melt in Mouth Monday, Midnight Maniac, Tempt my Tummy Tuesday,Tuesday At the Table, Made From Scratch Tuesday, Tuesday Tasty Tidbits, Tasty Tuesday, Tasty Tuesday, Tasty Tuesday, Tasty Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday, What’s Cooking Wednesday, What’s on the Menu, Real Food Wednesday, What’s Cooking Wednesday, Healthy 2Day Wednesday, Gluten-Free Wednesday, These Chicks Cooked, Foodie Wednesday, Full Plate Thursday, Creative Juice Thursday, Turning the Table Thursday, Pennywise Platter, Simple Lives Thursday, Frugal Follies, Fresh Bites Friday, Foodie Friday, Food Trip Friday, Fight Back Friday, Friday Food, Friday Potluck, Friday Favorites, Whole Health Weekend

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Leave a Comment

  • Charlotte September 5, 2011, 7:05 am

    thanks for the info on balsamic, i’ve been meaning to find out if there is such a thing as ‘legal’ balsamic on GAPs.

  • Judy@Savoring Today September 5, 2011, 9:48 am

    I tell people all the time, if you’re trying to eat healthy when dining out, don’t eat a salad. The oils are always bad. We stopped buying salad dressings a long time ago, the hunt for one that used extra virgin olive oil was so fruitless, I just gave up and discovered how easy it is to mix it fresh at home. I can use various oils, vinegars, juices, fresh herbs…the possibilities are endless and delicious!

    • Jill September 5, 2011, 10:16 am

      Hi Judy,
      Yes, eating out is the worst. The salad dressings are always made with poor oils. I even wonder if the olive oil that they bring separately to the table is real olive oil. As you may know, there are some unscrupulous companies that use soybean oil mixed into a little olive oil and sell it as olive oil…

  • France @ Beyond The Peel September 5, 2011, 5:35 pm

    I’ve been meaning to buy walnut oil and now you’ve given me the perfect excuse.

  • Jami @bettyproject September 6, 2011, 9:43 am

    I love a good balsamic dressing.. this sounds so good!

  • May - So Very Domestic September 6, 2011, 11:35 am

    Yum!! Making everything from scratch and then covering the side salad in ‘dressing of unknown origin’ is such a step backwards! Homemade dressing is the best!

  • Liberty September 6, 2011, 4:35 pm

    certainly the easiest yummiest dressing ever!

  • Linda September 7, 2011, 9:43 am

    Now I’m going to look for walnut oil and aged balsamic vinegar. Thanks for sharing this, Jill.

  • Amanda September 8, 2011, 10:53 am

    I didn’t even realize you could get aged balsamic vinegar. Awesome, thanks!

  • Lea H @ Nourishing Treasures September 9, 2011, 2:17 pm

    I would love to feature this, but I don’t see a link-back! 🙂

  • Miz Helen September 10, 2011, 10:57 am

    Hi Jill,
    This is a great Dressing, I love the combination of flavors. Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
    Come back soon!
    Miz Helen

  • Lea H @ Nourishing Treasures September 12, 2011, 2:56 am

    I have *got* to try this – it looks so delicious!

    Thank you for your submission on Nourishing Treasure’s Whole Health Weekend Link-Up.

    Check back on Friday when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

  • Bibi September 14, 2011, 3:46 pm

    I love this recipe. I am a big fan of Balsamic dressings and I never tried it with walnut oil.

  • sabine March 25, 2012, 5:01 pm

    from what i understand with scd & gaps is that the issue is it sometimes has sugar added to it (which is also sometimes not labeled) and that sometimes it has lead in it from the barrels (?). would like to know more about needing to age it 10 years. i’m confused by this since fruit and some fresh fruit juices are allowed on the diet. i have a good pure balsamic and would like to keep using it although it is not aged that long. any more info you can give on this? thanks!

    • Jill March 25, 2012, 5:42 pm

      Hi Sabine,
      I’m not sure about the sugar being added. The balsamic that I use is definitely aged as it is thick like a syrup and makes the dressing thicker and wonderful. It needs to be aged because of the double sugars in it. As it ages, the sugars are broken down.

      If your balsamic agrees with you perhaps you should stick with it.