Balsamic Vinaigrette Recipe

Balsamic Vinaigrette is a standby in my home.  We put it on salads of all sorts: green salads, whole wheat pasta salads, quinoa salads, roasted beets, any combination of veggies.  I even add it to the stir fried veggies that we eat over rice or whole grain pasta.

I favor a Mediterranean style way of eating with the inclusion of healthy monounsaturated fats like olive oil.  It makes it easy to eat lots of vegetables because they taste so good!

This recipe is my husband Bill’s specialty.  He makes up a batch as needed, which will typically last a week or two in the refrigerator.  He originally got it from Nora Ephron’s book “Heartburn”, but he has altered it significantly over the years.

Here is the version for making a batch of it:

Balsamic Vinaigrette
1/3 cup balsamic vinegar
2/3 cup olive oil
1 Tablespoon Dijon mustard
1 Tablespoon honey

Blend well and store in a jar for easy pouring.  Refrigerate.
You can make a single serving with 2 Tablespoons of vinegar and 5 Tablespoons of oil.

Notes:  when I make it I crush a clove of garlic into it.
I also put nearly half vinegar in – but it is a little stronger that way.
Bill thinks his version tastes better than mine.

Two warnings need to come with this recipe.  The first is to be aware that it could become habit forming.  Luckily, it is a healthy habit!  Second, sometimes the oil will harden in the refrigerator.  Its fine, just let it sit out a few minutes to warm up to room temperature.

Find more nutrition information and my monthly newsletter on my website:  http://healthyhabitscoach.com .
Eat well!