Balsamic Vinaigrette

232 Reviews 10 Pics
  • Prep

    10 m
  • Ready In

    10 m
GARYR
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 1 cup

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 (232)

Rate This Recipe
Fuzzy Hippo
396

Fuzzy Hippo

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
153

Fredericksburg, VA

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
101

ROW42

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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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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