Balsamic vinaigrette dressing
Balsamic vinaigrette is a classic dressing that uses pantry-friendly ingredients. It's quick, easy, and inexpensive to make. Use it on leafy green salads, pasta salads, or as a marinade for grilled vegetables.
Servings: 6 people
Put the extra virgin olive oil, balsamic vinegar, stoneground mustard, maple syrup, and salt into a bowl. Whisk with a fork or whisk until it has a thick viscosity.
Serve right away. Or store for later use in a covered container. If the oil separates from the vinegar, just give it a good shake or stir.
This dressing is easy to adjust to suit your preferences. If you want more tartness, add more balsamic. If you want a more muted flavor, add more oil. If you’d like more tang, increase the mustard. If you’d prefer a sweeter dressing, increase the maple syrup. For more variation ideas, see the full blog post.
Store the dressing in the refrigerator. Oil is prone to solidifying in cold temperatures. So remember to move the dressing to the kitchen counter for about a half an hour to come to room temperature. Then give it a shake or stir. It will last for several weeks.
Calories: 86kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 4mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg