for my caprese salad contribution to fourth of july, i searched around for a vinaigrette recipe, but i came up a little short. i read through a few recipes, thought about the dressing i made at least a decade ago, and i think i came up with a pretty tasty creamy balsamic vinaigrette. simple to throw together, and i think it will last in the fridge for a while longer [at least a week, probably longer].
creamy balsamic vinaigrette
- 1/2 c balsamic vinegar
- 3/4 c olive oil
- 1 tsp minced garlic [1 clove]
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1 tbsp dijon mustard
- 2 tbsp honey
blend until smooth. it’s very tangy. but it’s creamy and delicious. especially with caprese salad.
nutritional info [calculated through spark people’s recipe calculator]: i’m estimating that this made 1.5 cups total, which would be 12 two-tbsp servings. one serving would have: 137 calories, 13.5 g fat, 4 g carbohydrate. it isn’t light [hello, it’s almost all olive oil], but it’s completely natural ingredients, and so creamy, and covers a lot. you could even sprinkle some balsamic vinegar + some of this dressing for a large salad.
i’ve been enjoying it over iceberg lettuce for the last few days. i know iceberg is probably by far the least nutritious lettuce… but sometimes i just yearn for that crunch. and seriously… it’s got to be better than no lettuce at all.
i’ve been enjoying the dressing in one other super simple way; post coming soon [talk about dragging one food out over three posts :p ].
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my july ultimate blog challenge is going strong so far! 5 in 5… it’s not big, but i’m still excited about it.