60-Second Balsamic Vinaigrette

Why buy salad dressing when you can make fresh, delicious salad dressings in a couple of minutes? They will taste better and be better for you. Commercial dressings are full of fillers and preservatives and don't taste nearly as good as homemade dressings do. Sixty seconds is all it takes to whip up a dressing that lasts for weeks. When using white or regular balsamic vinegar, you can get away with using a ratio of one part oil to one part vinegar, so it's easier too! Don't bother to measure the rest of the ingredients. Use a little mustard or tahini sauce for a thickener, and crushed garlic and some salt and pepper for flavor. In fact, it only takes me thirty seconds to make this dressing now. Try different combinations of infused oils and vinegars purchased at your local olive oil store. I have so much fun with Tuscan herb and lime-infused olive oils mixed with a variety of infused vinegars.
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60-Second Balsamic Vinaigrette Ingredients

2 Tbsp extra virgin olive oil 2 Tbsp white or regular balsamic vinegar (I prefer using at least some white balsamic so the dressing has a lighter taste) 1/2 to 1 tsp mustard or tahini sauce (eyeball it) Crushed garlic to taste (optional) Salt and pepper to taste

60-Second Balsamic Vinaigrette Directions

1) Add equal amounts of extra virgin olive oil and balsamic vinegar. This balsamic vinegar can be white or regular balsamic vinegar (or a little of both), but I do find this dressing better with at least some white balsamic vinegar.
2) Add an emulsifier such as mustard, tahini paste, or ground flax to thicken and to help keep the oil and acid from separating (no need to measure, just eyeball it). Add crushed (not minced) garlic to taste. Salt and pepper to taste. Put all the ingredients in a jar, screw on the lid and shake vigorously to emulsify. My Pomegranate Green Salad with Tuscan Pomegranate Vinaigrette and Beet Avocado Green Salad are both good examples of salads using this dressing.
3) Add crushed (not minced) garlic to taste. Salt and pepper to taste.
4) Put all the ingredients in a jar, screw on the lid and shake vigorously to emulsify. My Pomegranate Green Salad with Tuscan Pomegranate Vinaigrette and Beet Avocado Green Salad are both good examples of salads using this dressing.