Balsamic Vinaigrette

SUBMITTED BY: GARYR PHOTO BY: wannabe chefette

"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."

PREP TIME	10 Min
READY IN	10 Min

SERVINGS & SCALING

Original recipe yield: 1 cup

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 cup extra virgin olive oil
1/2 cup white balsamic vinegar
1 clove crushed garlic
1 teaspoon ground mustard
1 pinch salt
ground black pepper to taste

READ REVIEWS (81)

DIRECTIONS

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

MORE MEMBER REVIEWS

Reviewed on Aug. 2, 2003 by MOLSON7

Good and easy. I added more garlic.

21 users found this review helpful

Reviewed on Jan. 25, 2004 by 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.

12 users found this review helpful

Reviewed on Sep. 27, 2005 by 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!!

10 users found this review helpful

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