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Balsamic Vinaigrette


A simple recipe for dressing that will make your salads even tastier.


• ½ cup olive oil
• ⅓ cup balsamic vinegar
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard


1. Combine ¼ cup of the oil, vinegar, garlic and mustard in a bottle, cover, and shake well. Add the remaining olive oil, cover and shake again. Keep refrigerated up to one month. If the oil separates from the vinegar, shake it vigorously. If it solidifies, leave out at room temperature and shake well before serving.


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