Balsamic Vinaigrette

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Balsamic Vinaigrette

Balsamic Vinaigrette

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.

Balsamic Vinaigrette
Recipe type: Salad Dressing
Prep time: 
Total time: 
Serves: 8+
This basic balsamic vinaigrette is easy to make and pairs well with many salads.
  • 6 Tbsp balsamic vinaigrette
  • A squirt of lemon juice, to taste
  • 2 Tbsp olive oil
  • 2 Tbsp powdered parmesan cheese
  • 3 garlic cloves, minced
  • 1 tsp Worcestershire sauce
  • Salt, to taste
  • Black pepper, to taste
  1. Mix all of the ingredients except for the oil and the Parmesan cheese in a bowl.
  2. Gradually add the Parmesan cheese and then the oil as you whisk the vinaigrette.
  3. Refrigerate leftover vinaigrette in a sealed container.

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