Itsy Bitsy Foodies

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.