Best Balsamic Vinegar Dressing Recipes

BALSAMIC VINEGAR AND OLIVE OIL DRESSING

Steps:

• In a medium glass mixing bowl combine the oregano, thyme, oil, vinegar, salt and pepper. Mix together and pour mixture into a bottle, using a funnel to keep yourself from losing oil. Cover tightly and store at room temperature.

EASY SALAD DRESSING WITH WHITE BALSAMIC VINEGAR AND MUSTARD

Steps:

• Stir together vinegar, mustard, sugar, and salt until smooth. Stir in oil until well combined.

BLACKBERRY BALSAMIC VINEGAR DRESSING

Steps:

• Simmer blackberries until the juices are released.
• Let cool.
• add next 5 ingredients.
• Bottle and refrigerate for 1 week before using.

BASIL, BALSAMIC VINEGAR AND PINE NUT DRESSING

Steps:

• Mix all ingredients well and add salt and pepper to taste.

BALSAMIC VINEGAR AND OLIVE OIL DRESSING

Steps:

• In a medium glass mixing bowl combine the oregano, thyme, oil, vinegar, salt and pepper. Mix together and pour mixture into a bottle, using a funnel to keep yourself from losing oil.
• Cover tightly and store at room temperature.

BALSAMIC VINEGAR DRESSING

Steps:

• In a blender, combine half of the first 10 ingredients; cover and process until blended. While processing, gradually add half of the oil in a steady stream. Transfer to a 1-1/2-qt. container. , Repeat with remaining ingredients. Cover and refrigerate until serving.

RASPBERRY BALSAMIC VINEGAR DRESSING

Steps:

• To Roast the Beets: Adjust the oven rack to the center position and preheat the oven to 400°F Rub the beets with the olive oil and wrap them together in a large piece of aluminum foil. Put the beets in a small roasting pan or baking dish and roast them for 50 minutes to an hour, until they are tender when a knife is inserted in the center. 2 Remove the foil packet from the pan and let the beets cool on the foil before unwrapping. Using your fingers, peel the beets over the foil. The skins should slip off easily; if not, use a paring knife. Cut the beets into 1/4-inch matchstick slices and reserve. 3 To make the Vinaigrette: Put the olive oil, balsamic vinegar, red wine vinegar, onion, jam, mustard, and sugar in the container of a blender or food processor. Process until well blended and emulsified. (You should have 1 cup.) Season to taste with salt and pepper. 4 To Assemble the salad: In a large salad bowl, toss the greens, beets, and walnuts with half of the dressing. Season to taste with pepper. Top each serving with some of the cheese. Pass the remaining dressing at the table.

UNCLE BILL'S BALSAMIC VINEGAR DRESSING

Steps:

• In a food processor or blender, add balsamic vinegar, lemon juice, musard, Worcestershire sauce, garlic cloves, shallot, pepper, water and process until smooth.
• With processor on low speed, add olive oil slowly in a steady stream and process for 30 seconds.
• Add liquid honey and process to blend for 30 seconds.
• Store dressing in a container with a lid in the refrigerator.
• Stir or shake dressing before using.

BASIL,BALSAMIC VINEGAR AND PINE NUT DRESSING

Steps:

• Put all ingredients in a jar and shake ingredients up. Can store in fridge for a week.

GARLICKY BALSAMIC VINEGAR DRESSING

Steps:

• Chop Garlic& Onion in a"Handy Chooper" if you have one or use a Food Processor.
• Add olive oil, balsamic vinegar, pepper, oregano, parsley, basil, parmesan, and mix well.
• (If using the red wine, add it at this time.) Serve over a nice spring salad mix or some baby spinach greens with sliced tomato and parmesan.