White Balsamic Vinaigrette
This white balsamic vinaigrette is a deliciously simple salad dressing. Only takes 5 minutes and a few pantry staples.
Servings: 6 servings
Equipment
Ingredients
- ¾ cup extra virgin olive oil
- ½ cup white balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon dried basil
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- salt to taste*
Instructions
- SHAKE: Add all ingredients to a jar with a tight fitting lid and shake vigorously for 60 seconds.
- SERVE: Serve with your favorite salad. Shake well again right before serving.
Notes
- Substitute white balsamic vinegar for white wine vinegar.
- 2 cloves garlic = ½ teaspoon garlic powder.
- Salt to taste. I use 1 teaspoon of Diamond Crystal Kosher Salt.
- Store dressing in the refrigerator for up to a week.
- Authentic extra virgin olive oil will harden in the refrigerator. Transfer the jar to room temperature about 20 minutes before serving so the olive oil can melt. Shake vigorously before serving to re-emulsify the ingredients.
- The traditional vinaigrette ratio is 3 parts oil to 1 part vinegar. I like mine less oily and more tangy, so I use more vinegar. If you prefer closer to a 3:1 ratio, use 1 cup olive oil and 1/3 cup vinegar.
Nutrition
Calories: 261kcalCarbohydrates: 4gProtein: 0.3gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 395mgPotassium: 40mgFiber: 0.2gSugar: 3gVitamin A: 28IUVitamin C: 0.4mgCalcium: 14mgIron: 1mg