Last, but not least in my salad dressing blog post series….. Balsamic Vinaigrette.
This dressing is so delicious and a much cleaner option than any store bought bottled dressing or marinade that you’ll find on the market. Of course, anytime that you can make your own dressing you’ll be better off. My favorite balsamic dressing used to be Paul Newman’s Balsamic Vinaigrette. It is not too terribly bad for a store bought dressing, but it still has some stuff in there that I would prefer to not have now that we eat clean. Mainly…. canola oil, sugar and xanthan gum.
I use this dressing for the perfect salad made from dark greens, tomatoes and any other veggies I can find in the fridge at the time. It also makes a nice dressing for a Greek salad with tomatoes, cucumber, Kalamata olives and a dab of feta cheese. This balsamic dressing is super easy to mix up. I add all the ingredients to a mason jar and give it shake until it’s mixed well then I store it in the fridge.
Yes, this dressing is yummy on salads, but it is also awesome as a marinade for a grass fed flank steak or filet, pastured chicken breast or vegetables. I absolutely love anything with balsamic vinegar, but it not only adds great flavor to your food, it has many health benefits as well.
Benefits of Balsamic Vinegar:
- Has antioxidants which improve the immune system and guards against harmful free radicals that damage cells in the body.
- These antioxidants will also help protect against cancer and heart disease.
- Balsamic vinegar can suppress the appetite and help your food to digest properly.
- Low in fat and sodium which makes it great for salad dressings and marinades. A far better choice than mayonnaise-based products.
- Rich in potassium, manganese, calcium and iron.
- Contains minerals that are vital for healthy and strong bones
- Balsamic vinegar has been used for thousands of years as astringent and disinfectant, also, helping to fight off disease and inflammation.
Makes you want to make a salad with Balsamic Vinaigrette dressing doesn’t it? Give it a try….. I think it might become a favorite for you!
|Balsamic Vinaigrette|| |
- ⅓ Cup and 1 Tbsp. of organic extra virgin olive oil
- 2 Tbsp. of balsamic vinegar
- 2 tsp. of Dijon mustard
- 2 tsp. of agave nectar
- 2 tsp. of shallots, finely chopped
- 1 Tbsp. of assorted fresh herbs (I use basil, rosemary and thyme)
- A pinch of salt
- Chop the shallots and place into the mason jar.
- Chop the fresh herbs and place into the jar with the shallots.
- Add, olive oil, balsamic vinegar, Dijon mustard, agave and a pinch of salt.
- Close the lid tightly and shake to mix all ingredients well.
- Serve immediately or store in the refrigerator.
- Allow the dressing to come to room temperature before using again. Shake well before using as dressing will separate.