The great thing about making your own foods, rather than buying them, is you know EXACTLY what is in the food. You get fresher, healthier foods with less chemicals. You can also more accurately track the nutritional values of the food.
Today I thought I would share my super-easy to make Balsamic Vinaigrette recipe. It’s so tasty and versatile. In addition to using it on green salads, I’ve used it on my Southwestern Layered Salad (see previous post for recipe) and as a meat marinade on both chicken and beef.
Another great thing about this recipe, is that you can adjust the oil to vinegar ratio to fit your taste or fat content desires. I usually go 50/50, but at times I do use more vinegar to lower the fat content. Balsamic vinegar is such a mild vinegar, you can get away with doing this and still get good flavor.
Note: My recipe is based on the size of my salad dressing container. Adjust quantities to suit your needs.
3/4 cup olive oil
3/4 cup balsamic vinegar
1 crushed and chopped garlic clove (I use my garlic press)
1 tbsp fresh basil, finely chopped (can substitute 1 tsp dried basil, but fresh is best!)
1/2 tsp salt
1/4 tsp black pepper
Put all ingredients in your container, shake or whisk vigorously and enjoy!
Tip: When dining out, don’t be afraid to bring your own salad dressing. Dressings can be a diet killer! I do this all the time. I just order my salad with no dressing or dressing on the side. I take a little teasing, but hey! They don’t have to wrestle my bod into jeans!!!