Magazine cover image Subscribe Now to the magazine

A Classic Balsamic Vinaigrette Recipe

You're going to drizzle this all over every salad, we guarantee!
A Classic Balsamic Vinaigrette Recipe

You decide to order a salad because, well, that’s the healthy thing to do, right? Well, depending on what is being poured on top of said salad, that may very well not be the case at all. Salad dressing is more often than not packed with unnecessary extra calories that can often exceed the very greens that it’s being poured onto. Now that’s not fair at all, is it? Bottled dressing is okay in a pinch, but how about save a few extra pounds and several extra bucks by making a homemade vinaigrettes instead. Balsamic Vinaigrette is so easy and affordable to make, there’s really no reason why you shouldn’t whisk up your own dressing as often as you possible can. This balsamic vinaigrette recipe is a classic, and is also the most versatile of all dressings, able to do wonders to pretty much any bowl of lettuce and toppings you dare to toss it with. Want a few different options? No problem.

Just like the majority of our recipes, this one is made to be tinkered with. Want a sweeter option? Swap out the Dijon mustard for a little maple syrup. Craving a little spice? Swap out the black pepper for a little red pepper for some extra bite. Feel a cold coming on? Swap out the balsamic vinegar for apple cider vinegar. It’ll give you a tangy, fresh taste, and simultaneously will help your body fight off the sniffles. In fact, while you’re at it, drink a few caps full and then eat more salad, because now that you have a few low-calorie salad dressing options, salad is finally the healthy option again!

Makes about a cup

You’ll Need

2 Tbsp minced shallots (about 2 small)
1  garlic clove, minced
2  tsp Dijon mustard
1⁄4 cup balsamic vinegar Salt and black pepper to taste
1⁄2 cup olive oil

How to Make It

  1. Combine the shallots, garlic, Dijon, and balsamic in a large mixing bowl, along with a good pinch of salt and pepper.
  2. Slowly drizzle in the olive oil, whisking as you do. Alternatively, you can combine all the ingredients in a clean mason jar and shake like crazy for 20 seconds.
  3. Keeps for 1 week covered in the refrigerator.

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

Get 5 Free Gifts When You Subscribe!

Look, feel and live great while getting on the path to better health with the new Eat This, Not That! Magazine.