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Taste and Organicville offer low or zero-sodium options, making your own at home guarantees the freshest ingredients with absolutely no hidden artificial preservatives or chemical stabilizers

This is what it usually is, although sizes may still vary depending on the store

That's why I've come up with this homemade version that's as creamy and tangy as the best restaurant versions, without the hidden gluten-plus no raw eggs, or egg yolks needed

Raspberry balsamic vinaigrette cup EVOO (extra virgin olive oil) cup frozen and thawed raspberries (pack the cup tightly) cup macadamia nuts (heaped cup) cup water 2 tablespoons pure maple syrup 4 teaspoons balsamic vinegar 2 small pinches coarse sea salt Black pepper to taste 1 teaspoon organic soy lecithin (optional, helps emulsify) Method: Place frozen raspberries in a sieve, resting over a bowl to catch the liquid, and let thaw

Pair it with colorful heels or accessories to complete the bold look