3. Basic Balsamic Vinaigrette
This is my all time favorite dressing! But then again, I’d eat just balsamic alone– it’s that good. It’s one of the sweetest, most flavorful vinegars, which explains why I love it so much.Print
- 1/2 Cup Olive Oil
- 1/2 Cup Balsamic Vinegar
- 1 tsp Dried Or Fresh Garlic
- 1 tsp Mustard
- Salt & Pepper To Taste
- Optional Add- Ins ( Honey, Brown Sugar, Dried Herbs)
Mix Together 🙂
If your dressing is made from ingredients that do not need to be refrigerated (such as dried herbs instead of fresh), then you can leave the dressing at room temperature for a few weeks. If refrigerating, sometimes the olive oil in the bottle turns a little solid, so let it sit out on the counter for about 10 minutes before using.
Try pureeing a few fresh strawberries or raspberries, and throw them into the mix for a yummy spring salad.
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***Blend all of these recipes together with a whisk, or by simply shaking them in a jar or bottle. I use these squeeze bottles for most of my dressings and sauces, and this amazing salad dressing shaker for the balsamic vinaigrette I always have on hand.***
Images Below Link To The Full Instructions
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