Easy Balsamic Vinaigrette

24 Jan

One of my biggest pet-peeves is store bought salad dressing.  Why waste your money? Why? Do you know how easy it is to make your own vinaigrette? Do you?

Before you so much as utter the words, don’t even get me started on the fat-free varieties.  Quick fact: you need healthy fats (aka monounsaturated fats) to maximize your body’s absorption of the vitamins and minerals in your salads.

This is not at all a touchy subject for me.

So the next time you reach for the fat-free or “calorie wise” Kraft bottle, would you reach for the oil and vinegar instead?

I made this simple and delicious balsamic vinaigrette over the weekend when I served a salad with my mushroom and leek pasta.  Have you made this pasta dish this yet? If not, well here’s your meal plan for one night this week.

Easy Balsamic Vinaigrette

¼ c. extra-virgin olive oil

3 tbsp balsamic vinegar

1 tbsp maple syrup (the real stuff, please)

1 tsp Dijon mustard

1 clove of garlic, minced

1 tsp dried basil

¼ tsp dried oregano

Salt and pepper to taste

Combine all the ingredients in a jar or bowl and mix well to combine.  Taste and adjust seasonings, serve with your favorite salads.

If you want an endorsement for this dressing: following Saturday’s dinner, I was asked to make this dressing by the litre next time.  Yeah, it’s that good.




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