When I was in my early 20’s I went through a really bad breakup and decided to move to a different town for a fresh start. I started a job in a new office, and got a new apartment with a new roommate. I didn’t really know anyone in town so I started volunteering at the Boys & Girls Club to meet people. I was invited to join a supper club with a fun group of young women and it was just what I needed.
My friend Dana started the supper club and she was an amazing cook. Even though I’m a baker, I have incredible respect for cooks. I find it so much easier to learn the science behind something and then stick to a formula. Maybe it just fits my Type A personality. ?♀️
Anywaaaaay, Dana made this delicious balsamic vinaigrette that I couldn’t get enough of. I started making that instead of buying salad dressing at the store, and all of my friends would rave about how good it was. I’ve shared this recipe with many friends, and now I’m pleased to share it with you.
The best part is that you just throw everything into a jar, put the lid on, and shake, shake, shake! And you can control the sugar and salt content, which is important to me. Those dressings you buy in the store are loaded with sugars, sodium and preservatives.
Since there is no dairy in this dressing, it will keep in the fridge for up to 2 weeks. However, if you’re sharing this with your family, it won’t last that long. ?
Homemade Balsamic VinaigretteCourse: SaladsDifficulty: Easy
Balsamic Vinegar 1/4 cup
Extra Virgin Olive Oil 3/4 cup
Fancy Dijon Mustard 1 tsp
Garlic Cloves, finely chopped 2
Sugar 1 tsp
Salt & Pepper, to taste
- Place all ingredients in a jar with lid. Shake well.
- Taste and add more salt and pepper if needed.