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Balsamic Vinaigrette

Balsamic Vinaigrette

  • Prep

    10 m
  • Ready In

    10 m
GARYR

GARYR

This is a tangy vinaigrette--wonderful on mixed greens, tomato, onion and cucumber salads. It's also good if used sparingly over steamed veggies or stir-frys. Sometimes I use traditional balsamic vinegar. However, this will produce a slightly sweeter vinaigrette.

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Nutrition

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  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.
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Reviews

Fuzzy Hippo
415

Fuzzy Hippo

1/25/2004

This is a wonderful recipe. After reading other people's reviews, I decided I needed to add something to sweeten it up. So I took two table spoons of honey, instead of sugar. I also used usual balsamic vinegar and didn't add any herbs so that I can enjoy just the taste of vinegar, black pepper and garlic. Turned out great! My boyfriend commented that this dressing makes him wants to keep eating salad.

Fredericksburg, VA
167

Fredericksburg, VA

9/27/2005

As suggested by previous reviewers, I added some honey (to taste) to balance the tanginess of the (Alessi) white balsamic vinegar. Just couldn't seem to unpucker the lips after the initial taste test (reason it only rated four stars). No other changes were necessary. Used greens I had on hand, ie., romaine hearts and iceberg lettuce. Threw in some roasted sliced almonds, dried cranberries and some crumbled goat cheese. YUM!!

ROW42
114

ROW42

2/6/2004

This has become a staple vinaigrette for me. I use double the garlic, and it has a nice kick. I usually make double and store it for about a week in the fridge. Thanks Gary!

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