Balsamic Vinaigrette
from kristineskitchenblog.comThis Balsamic Vinaigrette is tangy, fruity and so much better than store-bought salad dressing! It takes just minutes to make, using ingredients that you probably have in your kitchen. This dressing keeps well in the fridge, so you can use it on salads all week long.
Servings: 4 servings
Calories: 132kcal
Ingredients
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- salt and pepper to taste
Instructions
- Place all ingredients in a jar with a lid or a bowl. Seal the lid tightly and shake, or whisk, until well combined.
- Taste the dressing and adjust the ingredients as needed. If it’s too tangy or tart, add a bit more olive oil or honey, for example. If it needs a little more tang or flavor, whisk in a bit more balsamic or salt and pepper.
Video
Notes
- Store balsamic vinaigrette for up to 2 weeks in an airtight container in the refrigerator. Shake or stir well before using. If the oil solidifies in the fridge, just let it come to room temperature and then whisk to recombine.
Nutrition
Serving: 2tablespoons | Calories: 132kcal | Carbohydrates: 2g | Fat: 13g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 8mg | Sugar: 2g | Iron: 0.1mg
