Balsamic Vinaigrette Recipe
A robust vinaigrette to use on salads or as a marinade.
Servings: 6
Calories: 83kcal
Ingredients
- 1 shallot minced
- 1 garlic clove minced
- ½ teaspoon anchovy paste omit for vegan
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 1 teaspoon Italian seasoning or any combination of oregano, basil and thyme
- Sea salt to taste
- ¼ teaspoon freshly ground black pepper
Instructions
- Whisk all of the ingredients in a small bowl or measuring cup.
- Use immediately or refrigerate, covered, up to a week.
- To use on grilled Portobello mushrooms or other veggies, simply drizzle over the vegetables and grill for about 5-6 minutes a side. Amazing!
Nutrition
Serving: 2tablespoons | Calories: 83kcal | Carbohydrates: 5g | Protein: 0.4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.4mg | Sodium: 39mg | Potassium: 37mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.3mg