Just like the regular vinaigrette that I try to always have on hand, balsamic vinaigrette is a fabulous staple to keep around. You can use it over salads, with quinoa, or as a dipper for bread!
Here's how I make it:
- ¼ cup balsamic vinegar
- ½ cup olive oil
- 1 tablespoon water
- ½ teaspoon soy sauce
- salt and pepper
- 1 clove garlic, minced
- ½ teaspoon honey (more if you'd like)
Mix everything together with a fork or whisk, adding honey, salt, and pepper until the dressing tastes great to you.
Then, gather up all the veggies in your fridge, car, and yard and make a yummy salad!
This picture is a caprese salad - tomatoes, mozzarella, basil, and capers over greens. Perfection, every time.
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