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I cannot even begin to count how many times I have made this recipe – it is something I whipped up years ago. I love the fact that is super easy to make, tastes great, plus it does not have all those pesky preservatives.
This Balsamic Vinaigrette is perfect for salads, dipping bread, or use as a marinade.
What You Need
1/2 Cup of Extra Virgin Olive Oil
1 Clove of Garlic, minced
Pinch of Salt and Pepper
1/4 Cup of Balsamic Vinegar
What To Do
1) Get a Mason Jar ( I love using a Major Jar because it makes mixing up the dressing easy and fun 
)
2) Add Olive Oil
Add Salt and Pepper
Add Balsamic Vinegar and Garlic
Put the top onto the Mason Jar and start to shake it Shake Shake Shake!
Viola!
This amount of Vinaigrette is enough for 3 -4 salads in my household – make sure to shake before every use ( the oil and vinegar separate)
- ½ Cup of Extra Virgin Olive Oil
- 1 Clove of Garlic, minced
- Pinch of Salt and Pepper
- ¼ Cup of Balsamic Vinegar
- Get a Mason Jar ( I love using a Major Jar because it makes mixing up the dressing easy and fun )
- Add Olive Oil
- Add Salt and Pepper
- Add Balsamic Vinegar and Garlic
- Shake ( with Mason Top On)
- Enjoy!
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{ 11 comments… read them below or add one }
If you want it to stay together better.. add a bit of mustard.
I like this recipe and the suggestion of the mason jar. I find most supermarket balsamic vinaigrette to be too heavily spiced. I love basil, so I might try a bit of this, but otherwise sounds fantastic.
I’m printing this recipe as I type
I have about 3/4 of a bottle of balsamic vinegar left over from a recipe and didn’t know what to do with the remaining. My daughter & I will love this. THANKS!
My daughters and I all love vinegar. One thing you can try is a little balsamic on your green beans. Its very tasty, if you like vinegar
Now I am off to make this yummy sounding dressing 
I just made this. VERY fresh and EZ. Thanks for the recipe!!
Any idea on the calories per serving?
I plugged it into a recipe calculator. At 4 servings per recipe: Calories per serving 246, carbs 5g, Fat 28g. Olive oil is a “good” oil, but moderation is still needed.
When she said the dressing makes 3-4 salads, I think she meant FAMILY sized salads, not that the recipes makes 3-4 INDIVIDUAL salads. So if a family salad serves aprox. 4 people, and the recipes dresses 3-4 salads, then the recipe contains somewhere between 12 and 16 servings.
…wow, can anyone follow my math there?
Any idea how long this will last for in the fridge? I make this all the time but am never sure how long to keep it – so end up wasting half of the batch since it’s just me and my husband.
One Week
Sometimes the simplest things are the best! The simple flavors really make a salad tasty! So easy and healthful too!