A good Balsamic Vinaigrette dressing is so versatile. I use it on regular lettuce salads, as well as on grilled or roasted vegetable salads. It would also be great drizzled over warm mushrooms or even beef or chicken.
For a fruity twist, try my Raspberry Balsamic Vinaigrette.
Basic Balsamic Vinaigrette Salad Dressing
Summary: This is versatile dressing. Try it on salads, grilled vegetables, sauteed mushrooms or meat.
- 3 Tbsp. balsamic Vinegar
- 1 Tbsp. red wine vinegar
- 1 tsp. Dijon mustard
- 1 clove garlic, minced
- 3/4 cup extra-virgin olive oil
- Salt and pepper, to taste
- Combine vinegars, mustard and garlic in a blender. While the blender is running, slowly add the olive oil and process until thick. Season with salt and pepper.
- Store in a covered container and refrigerate for up to 1 week.
Number of servings (yield): 6