We are heading into that time of year when many people opt for salads at mealtime. My lunchtime salads usually consist of chopped romaine lettuce, chopped Roma tomato, pickled red onions, and feta cheese. If there were leftover veggies from the previous evening’s dinner, they are fair game for my salad, too. And last, but certainly not least, is the salad dressing. Last Spring, I switched from bottled dressing to making my own dressing. In addition to the Caesar Vinaigrette and Creamy Caesar Dressing I was making last year, I’ve expanded my topping options with this Balsamic Vinaigrette. It does extra duty and replaces the Balsamic glaze on my caprese salads, spices up grilled or steamed asparagus at dinner, and adds a hit of flavor when used as a dip for fresh veggie trays, which are all part of our fresh Summer fare.
Balsamic Vinaigrette Dressing
Balsamic Vinaigrette Dressing (adapted from southernliving.com) Yields: 18 ounces
Ingredients:
- 1/2 cup balsamic vinegar
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 garlic cloves, minced
- 2 small shallots, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup olive oil
- 1/4 cup water
Directions:
Using a wand blender or a food processor, combine the vinegar, Dijon, honey, garlic, shallots, salt, and pepper.
Combine the first 7 ingredients.
Gradually blend in the olive oil and water.
Add the olive oil & water to the dressing.
Blend until thoroughly combined.
Serve over salad as a dressing.
An awesome salad dressing!
Store in the refrigerator.
So easy to make and so good!
Salad season is finally here! ~Linda
Balsamic Vinaigrette Dressing (adapted from southernliving.com) Yields: 18 ounces
Ingredients:
- 1/2 cup balsamic vinegar
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 garlic cloves, minced
- 2 small shallots, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup olive oil
- 1/4 cup water
Directions:
Using a wand blender or a food processor, combine the vinegar, Dijon, honey, garlic, shallots, salt, and pepper. Gradually blend in the olive oil and water. Serve over salad as a dressing. Store in the refrigerator.