Balsamic Vinaigrette (Fabulous Salad Dressing!)

This is so easy to make and it's become one of my favorite salad dressings. The recipe is as follows:
1/4 cup balsamic vinegar
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil

Pour vinegar and olive oil into the same container then add the chopped garlic, salt and pepper.
Wisk thoroughly.

Use dressing on salad mix or favorite greens, for accompaniment try an assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts.

I would love to hear any variations you may already know or try.

p.s. Some people add brown sugar but I try to keep sugar out of my recipes unless I'm making dessert.

Doctored Good Seasons Italian

You can get an idea of the ingredients on the Good Seasonings packets and make your own herb/spice variation or just use the Good Seasons packets or even generic packets with the cruets. I have done it both ways but the packets are easier.

My recipe involves the cruet.

Follow instructions as you normally would but...

Substitute 1/4-1/5 of the vinegar (generic white or apple cider) with Colavita Balsamic Vinegar

Substitute 1/3 of the oil with Filippo Berio Extra Virgin Olive Oil
Note: I also use soy oil as it's much lighter than canola or another comparable oil.

I eyeball measurements, this is a close approximation of the ratio of normal to 'enhanced flavor fluids'.

Warning: the Balsamic Vinegar can be very strong, use caution.

I also add a little extra oil and water to stretch it.

As a side note for tomato lovers, I have found that taking a pyrex or gladware container of cherry tomato or even regular tomato slices and marinating with this mix increases the longevity of your tomatos and pre-flavors them for salads or you can just eat them as a snack.

Bon appetit!

I live alone, so my recipe is very, very simple. Before I put the greens in the salad bowl I put in some oil and vinegar. I'm a health food nut, so I just make sure the oil is pressed. We could have an hour long conversation about vinegars. I found some balsamic at a garage sale that sold originally at $126 a bottle! Thick, rich, and sweet and I paid a dollar. If you bring cheap balsamic to a boil it has the same effect as aging it. I put the oil in first, and use a whip to add vinegar until it tastes right to me, about twice the oil as vinegar. You can add more rice vinegar, good to save calories.

Then I add the flavorings. Basil is good with tomatoes, rosemary if you have added some chicken pieces. I open up the spice cupboard and decide on the flavors. I do a smell test if I am in doubt.

Every dressing is an adventure.

Really cool about what happens to Balsamic vinegar when you boil it, thanks for the info.