Balsamic Vinaigrette Salad Dressing


Yield: Makes about 1 cup; Serving size 1 tablespoon


  • 1/2 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 garlic clove minced
  • 1 teaspoon Dijon mustard


  1. Combine ¼ cup of the oil, vinegar, garlic, and mustard in a bottle, cover, and shake well. Add the remaining olive oil, cover and shake again. Keep refrigerated up to one month. If the oil separates from the vinegar, shake it vigorously. If it solidifies, leave out at room temperature and shake well before serving.