For a tangy yet versatile dressing, try this balsamic vinaigrette as the finishing touch on your favorite combo of salad ingredients.
There are certain skills I have that I am weirdly proud of—spelling “vinaigrette” is one of them. So it works well that this is the second vinaigrette recipe I’m writing a blog post about!
The first version I am absolutely in love with: Maple Balsamic Vinaigrette. I’ve been wanting to create a more basic version for awhile (with less sugar), though, so I’m happy to finally be sharing the fruits of my labor!
Really, all you need for a balsamic vinaigrette is balsamic vinegar and an oil, such as olive oil or canola oil. I included some add-ins that create more depth to the overall flavor.
The salad in the picture below is spinach, strawberries, walnuts, and feta. I thought it went perfectly with this recipe. But it’s a pretty versatile dressing, so play around and find what you like best!
Ingredients:
- 1/2 cup olive oil or canola oil*
- 1/2 cup balsamic vinegar
- 1 tsp Dijon mustard
- 1/2 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1 pinch salt
Instructions:
- Add all ingredients to a jar or salad dressing container, mix well.
- Serve over your favorite salad combos or veggies.
- Store leftovers in the fridge.
Notes:
*I usually use olive oil, but it tends to solidify after a couple days in the refrigerator. So if you don't think you'll finish this within a few days, I'd recommend canola oil.
