This basic balsamic vinaigrette is easy to make and pairs well with all sorts of salads.
By Kelsey Hilts
Our meals almost always involve some type of veggie or salad but especially after the rush of sugary sweet holidays ending recently with Easter, a big refreshing salad is what I’m craving. This is my basic balsamic vinaigrette that I use on all sorts of salads and that has become a staple ingredient in our refrigerator. If you’re like me, you’ll even pour a little extra on your plate for dipping your bread. The sharp tang of the balsamic vinegar {sometimes I use a mix of different types of vinegars}, the hint of citrusy lemon and the spicy kick of the minced raw garlic give this dressing lots of flavor.
I love how simple the basic ingredients are and that I can whisk them together and have a vinaigrette in no time. It is light and can be altered depending on the ingredients you have on hand and the type of salad fixings that you want to use. I usually go really light on the oil, sometimes omitting it altogether, but you can adjust the amount of oil to suit your taste.
*Salads pictured: Apple-Pear Nut Salad, Roasted Beet & Blue Cheese Salad, and Roasted Red Pepper & Manchego Salad.
PrintBalsamic Vinaigrette
- Total Time: 5 minutes
- Yield: 4+ 1x
Description
This basic balsamic vinaigrette is easy to make and pairs well with all sorts of salads.
Ingredients
- 6 Tbsp (89mL) balsamic vinaigrette
- A squirt of lemon juice, to taste
- 2 Tbsp (27g) olive oil
- 2 Tbsp (23g) powdered parmesan cheese
- 3 garlic cloves, minced
- 1 tsp (5mL) Worcestershire sauce
- Salt, to taste
- Black pepper, to taste
Instructions
- Mix all of the ingredients except for the oil and the Parmesan cheese in a bowl.
- Gradually add the Parmesan cheese and then the oil as you whisk the vinaigrette.
- Refrigerate leftover vinaigrette in a sealed container.
- Prep Time: 5 mins
