March 28, 2011

Balsamic Vinaigrette

Here's something with which to dress a salad...

This salad dressing is easy to make and tastes great. It adds a flavorful zing to a bowl of leafy greens.

The recipe calls for a half-teaspoon mixture of spices, allowing you to use the spices you like best. I've used dill weed, coriander, thyme, onion powder, and basil. Whatever you choose to include, the mixture should amount to about 1/2 teaspoon.

To mix and store the dressing, I use a well-washed bottle that originally contained enchilada sauce.

Balsamic Vinaigrette
Estimated preparation time: 10 minutes
Makes enough for about 6 side salads or 4 entree salads 

  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon garlic salt (or plain salt)
  • 1/4 teaspoon granulated sugar
  • Dash of black pepper
  • 1/2 teaspoon total combination of dry spices like dill weed, ground coriander seed, thyme, basil, and onion powder (choose according to your taste)
  • 1/2 cup extra virgin olive oil 


1.  Measure ingredients into sealable jar or bottle. Seal securely.
2.  Shake well to combine ingredients.
3.  Add to salads and enjoy!
4.  Refrigerate unused portion. *Ingredients will separate; shake before each use.