Good Balsamic Vinaigrette Dressing Recipes

BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS

Steps:

• Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
• Let stand 10 minutes to rehydrate dried herbs and blend flavors.
• Shake again then dress salad as desired.
• Note -- I recommend the lemon dressing on spinach.
• Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
• Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
• Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.

PERFECT BALSAMIC DRESSING (AKA VINAIGRETTE)

Steps:

• Place all ingredients in a container with a tight-fitting lid (a mason jar works great).
• Shake vigorously for 30 seconds until emulsified. You can also emulsify your vinaigrette in a blender or food processor (work on low, increasing the speed as you stream in the oil last). I only use a blender when working in extra large quantities. Up to about a cup, shaking it like crazy in a mason jar works great (and there's way less clean up.)
• Alternatively, you can whisk all ingredients together in a small bowl. To use this method, whisk all ingredients except the olive oil in a small bowl, then stream in the olive oil while you continue to whisk until the dressing has emulsified.

BALSAMIC VINAIGRETTE RECIPE

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!

BALSAMIC VINEGAR DRESSING

Steps:

• Place ingredients in a jar and shake very well. Adjust salt and pepper to taste.
• Keeps for 3 weeks on the counter (unless it is very hot where you are, store it in the fridge), assuming you use fresh olive oil. Do not keep for more than 4 weeks as high quality olive oil tends to lose flavour beyond 4 weeks after opening the bottle.

HOMEMADE BALSAMIC VINAIGRETTE

Steps:

• In a large bowl, whisk together balsamic vinegar, olive oil, garlic, parsley, sugar, basil and oregano. Store at room temperature for up to 2 weeks.

BALSAMIC VINAIGRETTE

Steps:

• In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.

SIMPLE BALSAMIC VINAIGRETTE

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.

BALSAMIC SALAD DRESSING―BASIC AND SIMPLE

Steps:

• Combine the mustard, balsamic vinegar, garlic, and Italian herbs, if desired, in a mixing bowl . Whisk vigorously while very slowly drizzling in the olive oil. Use a blender if you prefer.
• Season with salt and fresh-ground black pepper to taste.
• This dressing can be refrigerated overnight to intensify the flavors. Stir before serving. Balsamic dressing can be stored for several weeks in the refrigerator.

OUR FAVORITE BALSAMIC VINAIGRETTE

Steps:

• Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

BALSAMIC VINAIGRETTE DRESSING

Steps:

• Combine all the ingredients in a small bowl. Whisk thoroughly for 2-3 minutes until all the ingredients are well combined. Store in a air tight glass container with a lid in the refrigerator.
• You can also put all the ingredients in a glass container with a lib and shake thoroughly until all the ingredients are well combined.
• Serve over your favorite salad recipes and enjoy!

OLIVE OIL AND BALSAMIC VINEGAR SALAD DRESSING

Steps:

• Add balsamic vinegar to a jar with lid.
• Add garlic, pepper, and salt.
• Put lid on mason jar and shake to mix dressing.
• Place Dijon in next and shake again to mix.
• Lastly add the olive oil.
• Allow to sit for around an hour so flavors meld together.

GOOD BALSAMIC VINAIGRETTE DRESSING

Steps:

• Follow the directions instructed on the back of the dry dressing mix package with the following adjustment: Instead of adding all regular vinegar to the "V" line on the cruet, add 1/2 cider vinegar and 1/2 balsamic vinegar.
• Tastes great on greens!
• I think it tastes it's best at room temp; so it would probably last that way for a few days; after then if it's not used, throw it in the fridge.

EASY BALSAMIC VINAIGRETTE

Steps:

• With the bottom of a glass jar or side of a knife, lightly crush the garlic clove.
• To a 8-oz mason jar, add the crushed garlic clove, salt, mustard, and honey or maple syrup, using a fork or small whisk to combine.
• Add the balsamic vinegar, add the lid, and shake vigorously until the salt has dissolved and all the ingredients are combined.
• Add the olive oil and pepper, add the lid, and shake vigorously until the vinaigrette has emulsified. Taste and add additional salt or pepper if desired.
• Remove the garlic clove and discard, or set aside for another use. Alternatively, keep the garlic clove in the jar to infuse the dressing with a stronger garlic flavor.
• Store, refrigerated, for up to 5 days. To use, allow to come to room temperature, and shake well to recombine.