Balsamic Vinaigrette

Homemade Balsamic Vinaigrette is so easy to make. All you need is a bowl, a whisk and a few ingredients you probably have around your kitchen anyway.

I like to make enough salad dressing on the weekend to last us an entire week. It might be this one or an Asian Vinaigrette or a Citrus Vinaigrette. Heck, I’ve even made Green Goddess Dressing with coconut cream and Jalapeño Caesar Dressing with tofu, although I don’t find these last two to be as versatile as vinaigrettes.

Try this balsamic vinaigrette with:

• Spinach Salad with Dried Cranberries & Walnuts
• Gold Beet and Goat Cheese Salad

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Balsamic Vinaigrette

Course Salads & Dressings

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 cup

Calories 136kcal

Author Shelby Kinnaird

Ingredients

• ½ cup balsamic vinegar
• 1 clove garlic minced
• 1 tsp dry mustard I like Colman’s
• salt & pepper
• ½ cup extra-virgin olive oil

Instructions

• Combine vinegar, garlic, mustard, salt, and pepper in small bowl. Whisk until well combined. Continue to whisk while adding oil in steady stream. Add more salt & pepper, if desired.
• Serve immediately or store in the refrigerator in a jar with a screw top lid. Before serving, shake jar to mix well.

Notes

Try this with Spinach Salad with Dried Cranberries and Walnuts or Gold Beet and Goat Cheese Salad.

Nutrition

Serving: 2tablespoons | Calories: 136kcal | Carbohydrates: 3g | Protein: 0g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 16mg | Potassium: 22mg | Fiber: 0g | Sugar: 2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 10mg | Iron: 0.2mg