Our Favourite Balsamic Dressing Food

BALSAMIC VINAIGRETTE RECIPE

Balsamic Vinaigrette Recipe image

Slightly sweet, tangy balsamic vinaigrette is versatile as can be. As a dressing for salad, drizzled on roasted vegetables and chicken wraps, everyone loves this recipe.

Provided by Mary Younkin

Time 5m

Number Of Ingredients 7

Ingredients

2 tablespoons honey
1 tablespoon dijon mustard
1/2 teaspoon fine sea salt
1/2 teaspoon freshly crushed black pepper (finely ground)
1 large garlic clove (minced)
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil

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!

Nutrition Facts : Calories 81 kcal, Carbohydrate 2 g, Fat 8 g, SaturatedFat 1 g, Sodium 67 mg, Sugar 2 g, ServingSize 1 serving

BALSAMIC VINAIGRETTE

Balsamic Vinaigrette image

This simple Balsamic Vinaigrette takes mere minutes to whip together and needs no special kitchen appliances! This tangy vinaigrette has nicely balanced flavors and a great thickness -- the perfect topping for a simple side salad, garden salad, or roasted vegetables!

Provided by Chelsea Lords

Categories Appetizer Salad Side Dish

Time 10m

Number Of Ingredients 6

Ingredients

2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup extra virgin olive oil
Fine sea salt and pepper

Steps:

COMBINE: In a wide-mouth jar, combine all the dressing ingredients. Season to taste with salt and pepper; I add 1/4 teaspoon fine sea salt and 1/8 teaspoon pepper. Briskly shake to combine and emulsify. (Don't have a jar? Briskly whisk in a bowl instead!) Check to make sure honey isn't sticking to the bottom -- whisk it into the mixture if it is. Taste and adjust the flavor to personal preference.
STORAGE: Store in the fridge until ready to use. In an airtight container in the fridge, this dressing will stay good for 5-7 days. Heads up: Leftover dressing will separate and may even clump a bit (this is because olive oil solidifies at cold temperatures). Simply let the dressing stand at room temperature for about 15-20 minutes and then vigorously shake to re-combine. Then it's ready to use again!

Nutrition Facts : ServingSize 1 serving, Calories 116 kcal, Carbohydrate 5 g, Protein 1 g, Fat 11 g, Sodium 36 mg, Sugar 4 g, SaturatedFat 2 g, Fiber 1 g, UnsaturatedFat 9 g

SIMPLE BALSAMIC VINAIGRETTE

Simple Balsamic Vinaigrette image

Provided by Food Network

Categories condiment

Time 10m

Yield about 1 cup

Number Of Ingredients 18

Ingredients

1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional* (See Cook's Note)
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
Mesclun salad mix or favorite greens, for accompaniment
Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
Blue cheese, for garnish
1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional* (See Cook's Note)
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
Mesclun salad mix or favorite greens, for accompaniment
Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
Blue cheese, for garnish

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.