Balsamic Vinaigrette
Made with a handful of ingredients, this recipe for Balsamic Vinaigrette is slightly sweet, perfectly tangy, and exceptionally delicious. Perfect as a salad dressing, a dip, or marinade.
Servings: 16
Ingredients
- ½ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon fresh pepper
- 1 teaspoon onion powder
- 2 tablespoons Molasses
- 1 clove garlic or 1 ½ teaspoons minced garlic
- ⅓ cup extra virgin olive oil
Instructions
- In a mini food processor or blender, ½ cup balsamic vinegar, 1 tablespoon Dijon mustard, 1 teaspoon kosher salt, ½ teaspoon fresh pepper, 1 teaspoon onion powder, 2 tablespoons Molasses, and 1 clove garlic (peeled). Blend or process until well combined. Slowly drizzle in ⅓ cup extra virgin olive oil with blender or processor still running until emulsified.
- Transfer the dressing to a sealed container and store for up to 2 weeks in the refrigerator.
Notes
Optional Additions: For a bit more flavor, add in any or all of the following:
- ¼ teaspoon of crushed red pepper flakes for a bit of heat
- ½ teaspoon of dried oregano for an herby punch of flavor
- For Marinating Protein: Use ½ cup of the Balsamic Vinaigrette to marinate up to 1 pound of chicken breasts, chicken thighs, flank steak, London broil, pork chops, pork tenderloin, or even extra-firm tofu. Simply place the protein of your choice in a shallow dish or storage bag, pour the marinade over the protein of your choice and toss to coat. Refrigerate for 3-12 hours and then cook as desired.
- For Marinating Vegetables: Toss peppers, onions, summer squash, zucchini, and cherry tomatoes with enough balsamic dressing to evenly coat the vegetables. Refrigerate for 3-12 hours.
Nutrition
Calories: 51kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 151mg | Potassium: 12mg | Sugar: 2g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
