Balsamic Vinaigrette

Published March 27, 2012 by jenmatteson

This is super simple and great on salads, pasta, chicken, steaks, veggies – you name it.  It should last in an airtight container in your fridge for up to a month.  Be sure to use a good quality vinegar and olive oil, that’s the key to great flavor.

Balsamic Vinaigrette


1/2 cup balsamic vinegar
1/2 cup olive oil
1 tsp water
1 tsp garlic, minced
salt and pepper

1. In a medium bowl, add vinegar and slowly drizzle in the olive oil while whisking.  Add water, garlic, and salt and pepper to taste.

One comment on “Balsamic Vinaigrette

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