Submitted by: Helen Bagge
Prep Time: 0 Seconds
Cook Time: 0 Seconds
Servings: 1
If you love balsamic vinegar, you will love this recipe. Even if you don't, I suspect it would be just as good with red wine vinegar or apple cider vinegar.
3/4 c. extra virgin olive oil
1/4 c. balsamic vinegar
1/2 tsp. sea salt
1 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. black pepper
1 tsp. dijon mustard
I didn't measure the oil exactly. I have one of those "good seasonings" glass mixers. You can probably find them at your grocery store in the salad dressing section. Anyway, you measure or pour the oil, water, and vinegar in the jar according to the markers on the jar. Then, you add the other ingredients. Close it and shake vigorously! I just had this on a somewhat plain salad of red leaf lettuce, and a few slices of tomato, and then topped with grilled herbed chicken breast. I have had it in other green salads as well. I love the taste of the balsamic vinegar! If you don't, you could try apple cider vinegar or red wine vinegar. The garlic taste comes through the balsamic vinegar and complements it well. The mustard makes it a little creamy. The onion powder adds a little something extra. The pepper of course adds a bit of spice. And I love savory or salty things. So if you don't try half of this much salt first, and then adjust if you like.
Of course you could make a number of variations by adding additional herbs etc. The salt I use is called Real Salt or Redmond's Real salt. the mustard I used is Gulden's spicy brown mustard. The balsamic vinegar I used is Organic Napa Valley Naturals cherry wood aged 5 years (delicious!)
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