Recipe by Lee Crowell
"A quick and easy marinade that packs a lot of flavor, perfect if you love balsamic vinegar. You can also try rice wine vinegar for the white. Great with chicken, steak, shrimp, and tofu, or even try your favorite vegetables. You'll never miss the oil! The marinade is very acidic, so marinate vegetables and seafood for less time to keep them from becoming mushy. Marinate in refrigerator for 1 to 4 hours."
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ground black pepper
Good Marinade but be careful, it's very acidic. 20 minutes is good for this one! I always add a lot of garlic and herbs as they add so much for me. I used white wine vinegar and found this will not change the marinade time. I marinated chicken breasts and pork tenderloin. Both came out great on the grill but add a sauce because the vinegar sticks around.
This was good for a fat free marinade. When used with chicken and pork chops the meat was a little dry. It might be better used with chicken on the bone with skin to add flavor without adding fat to an already fatty dish.
This was ok. I think it needed something, maybe a Tbs. of raw honey would have done the trick. I used this on veggie kabobs and only marinated about 1 hour.
* Percent Daily Values are based on a 2,000 calorie diet.
Fat Free Balsamic Marinade
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: < 1
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