Easy Basalmic Vinaigrette Food

BALSAMIC VINEGAR DRESSING

Steps:

• Place ingredients in a jar and shake very well. Adjust salt and pepper to taste.
• Keeps for 3 weeks on the counter (unless it is very hot where you are, store it in the fridge), assuming you use fresh olive oil. Do not keep for more than 4 weeks as high quality olive oil tends to lose flavour beyond 4 weeks after opening the bottle.

PERFECT BALSAMIC DRESSING (AKA VINAIGRETTE)

Steps:

• Place all ingredients in a container with a tight-fitting lid (a mason jar works great).
• Shake vigorously for 30 seconds until emulsified. You can also emulsify your vinaigrette in a blender or food processor (work on low, increasing the speed as you stream in the oil last). I only use a blender when working in extra large quantities. Up to about a cup, shaking it like crazy in a mason jar works great (and there's way less clean up.)
• Alternatively, you can whisk all ingredients together in a small bowl. To use this method, whisk all ingredients except the olive oil in a small bowl, then stream in the olive oil while you continue to whisk until the dressing has emulsified.

OUR FAVORITE BALSAMIC VINAIGRETTE

Steps:

• Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

BALSAMIC VINAIGRETTE

Steps:

• In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.

SIMPLE BALSAMIC VINAIGRETTE

Steps:

• Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
• Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
• If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
• Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
• Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
• If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

SIMPLE SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Toss the greens, salt and pepper together with just enough vinaigrette to coat, about 1/2 cup. Place them in a decorative bowl and top with the grape tomatoes and bell pepper. Serve the remaining vinaigrette on the side.
• Put the shallot and basil into the bowl of a food processor fitted with a metal blade. Pulse until the shallot is finely chopped. Add the balsamic, sugar, salt and pepper and pulse again. With the machine running, add the olive oil in a steady stream through the feed tube. Pour the vinaigrette into a small bowl and serve.

BALSAMIC VINAIGRETTE DRESSING

Steps:

• Combine all the ingredients in a small bowl. Whisk thoroughly for 2-3 minutes until all the ingredients are well combined. Store in a air tight glass container with a lid in the refrigerator.
• You can also put all the ingredients in a glass container with a lib and shake thoroughly until all the ingredients are well combined.
• Serve over your favorite salad recipes and enjoy!

SIMPLE BALSAMIC VINAIGRETTE

Steps:

• In a medium bowl, whisk together the vinegar with salt, pepper, garlic, Dijon and/or sugar (if using) until all is dissolved. Taste BEFORE using either one or both of the optional ingredients.
• Very slowly start to drizzle in the olive oil while continuing to vigorously whisk.
• Use immediately on your favourite salad of mixed greens and enjoy.
• *Note: Store unused vinaigrette in a screw top jar in the refrigerator for up to 1 week. (I usually make a double batch to always have some handy, so when I'm in the mood for a salad, I don't have to bother making the dressing). Shake well before each use.

EASY BALSAMIC CHICKEN

Steps:

• Heat oil in a large pan over medium-high heat.
• Add onion and sauté until lightly browned and softened, about 3-4 minutes.
• Season chicken strips with salt and pepper. Push the onion to the sides of the pan and add the chicken to the pan.
• Cook until chicken is well browned, then flip the pieces over and cook on the other side until it is browned, about 6-8 minutes total.
• Add balsamic vinegar and chicken broth.
• Reduce heat to medium low and cook until it's reduced by half and chicken is cooked through, about 3-5 minutes.
• Serve chicken with extra juices drizzled on top.

BALSAMIC VINAIGRETTE RECIPE

Steps:

• In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.
• Store in a jar with a lid and refrigerate. Shake well before serving. Enjoy!

EASY BALSAMIC VINAIGRETTE

Steps:

• Whisk together vinegar, mustard, olive oil, and garlic. Season with salt and pepper.

BALSAMIC DRESSING

Steps:

• Add all the ingredients to a medium jar or bowl. Shake or whisk until combined. Alternatively, add to a small food processor or a high-speed blender and puree until smooth.
• Adjust any seasoning to taste, then chill in the fridge until ready to use.
• Store any leftovers in a resealable jar or airtight container in the fridge for up to 1 week. Shake well before using.

EASY BALSAMIC VINAIGRETTE

Steps:

• With the bottom of a glass jar or side of a knife, lightly crush the garlic clove.
• To a 8-oz mason jar, add the crushed garlic clove, salt, mustard, and honey or maple syrup, using a fork or small whisk to combine.
• Add the balsamic vinegar, add the lid, and shake vigorously until the salt has dissolved and all the ingredients are combined.
• Add the olive oil and pepper, add the lid, and shake vigorously until the vinaigrette has emulsified. Taste and add additional salt or pepper if desired.
• Remove the garlic clove and discard, or set aside for another use. Alternatively, keep the garlic clove in the jar to infuse the dressing with a stronger garlic flavor.
• Store, refrigerated, for up to 5 days. To use, allow to come to room temperature, and shake well to recombine.

EASY BASALMIC VINAIGRETTE

Steps:

• Place all ingredients in a 20 ounce reusable water bottle.
• Shake vigorously until combined.