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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extra virgin olive oil
white balsamic vinegar
ground black pepper to taste
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.
Not the best balsamic vinaigrette on the site - it needs honey or sugar.
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!!
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!
Good and easy. I added more garlic.
Delicious! I poured this over steamed asparagus, then chilled it in the fridge for 2 hours. Quick, easy, and very tasty!
Great recipe! Next time around I added tsp of sugar, 1/2 part heavy orange juice and a couple mandarian slices and blended well.
A little too vinegary... will change ratio to 2:1 oil:vinegar and report back.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 170
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