During the summer, I tend to eat more salads. They are refreshing and you do not have to turn the oven on to make one. My Balsamic Vinaigrette dressing is a favorite at our house. Over the years, I have found that I prefer making my own salad dressings for a few reasons:
- It is cheaper than buying a bottle of dressing
- There are no added preservatives
- I can flavor the dressings to my family’s tastes
- They only take a few minutes to prepare
- I honestly think they taste better than bottled
This recipe is for a simple Balsamic Vinaigrette.
It is very easy to make and is especially good on a field or mixed greens salad or as a pasta salad. It will keep in your refrigerator for about two weeks.
These are the basic ingredients:
Balsamic Vinaigrette Recipe
3/4 cup vegetable or canola oil
1/2 cup balsamic vinegar
1/2 cup olive oil
1/4 cup maple syrup
2 Tablespoons dijon mustard
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Mix the ingredients together in a mason jar or plastic container with a lid. Mix together and refrigerate at least one hour. Great on salad or cooked, cooled pasta. Enjoy!
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