| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | about 1 cup |
Ingredients
- 1/4 cup balsamic vinegar
- 2 teaspoons dark brown sugar, optional* (See Cook’s Note)
- 1 tablespoon chopped garlic
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup olive oil
- Mesclun salad mix or favorite greens, for accompaniment
- Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
- Blue cheese, for garnish
- 1/4 cup balsamic vinegar
- 2 teaspoons dark brown sugar, optional* (See Cook’s Note)
- 1 tablespoon chopped garlic
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup olive oil
- Mesclun salad mix or favorite greens, for accompaniment
- Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
- Blue cheese, for garnish
Instructions
- Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
- Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
- If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
- Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
- Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
- If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
Reviews
Perfect and easy.
Not great.
Easy and delicious. Added a little water to get it a little thinner. Did not use brown sugar.
excellent- my go to salad dressing! I mixed it up before preparing the meal… it’s best when the flavors are allowed to meld for a while. Served with beef roast and broccoli; after I made a pan sauce from the roast, steamed the broccoli sautéed in a little butter and salt, then finished both with just a slight drizzle of this dressing to bring the meal together- family ate every bite!
There delicious and flavorless
Very good simple to make and store Thank you so much ❣️
Does this salad dressing need to be refrigerated?
This is a great recipe. Love the simplicity. Thank you.
This dressing is outstanding!! I just throw everything in a screw top jar and shake it well. It keeps in my refrigerator for one or two weeks. I now almost always have some in my refrigerator and will never be without the recipe. This last time I decided to lighten it up a bit and put in about a third cup of the oil and the rest of the half cup was water, just like you can do with Italian Dressing that you make from the packet. It didn’t change the flavor at all.
Excellent dressing!
Absolutely delicious and super simple!! Love it!