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.
- 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
- 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.
