Balsamic Vinaigrette Recipe
A great salad dressing can make eating veggies more enjoyable. Having one or two ready in the fridge makes putting together a quick salad much easier.
Making your own is easy and takes less than 10 minutes. It's a great way to make sure you are eating good quality, real food ingredients. One problem with store bought dressings is that they are usually made from inexpensive, low quality oils that don't support your optimal health.
This recipe tastes great on a fresh green salad or drizzled on tomato, basil and mozzarella. Another idea is to toss veggies in it before roasting in the oven.
Balsamic Vinaigrette Ingredients:
3/4 cup + 1 TBS extra virgin olive oil
1/4 cup balsamic vinegar
1-2 TBS basil, finely minced
1 clove garlic, crushed or finely minced
1/4 tsp unrefined sea salt
1/4 tsp fresh ground black pepper
1/2 TBS stone ground mustard
1/2 tsp honey
Put all ingredients in a jar (I used an 8oz mason jar), put the lid on and shake. Store in the refrigerator and use within a week or so. Remove and bring to room temperature before using because the olive oil will become thick in the refrigerator.
If you enjoy this recipe, there's more in my e-cookbook, 31 Whole Food Dinner Recipes (that happen to be gluten free, grain free and are almost nightshade free). You can get the e-book here.