Balsamic Vinaigrette
Balsamic Vinaigrette
Give your balsamic vinegar salad dressing a whole lot of zip with this recipe, plus garden-fresh complexity, compliments of the fresh basil, garlic, and shallots. And all for much less sodium, fat, sugar -- and money -- than most store-bought vinaigrettes. This dressing will keep well in the refrigerator for about one week.
Yield: 2 cups
Materials
- 1 cup balsamic vinegar
- 1 tablespoon Dijon mustard, no-salt-added
- 1/2 cup vegetable stock (low-sodium) (or use water)
- 4 tablespoons fresh basil leaves chopped
- 1 teaspoon oregano (dry)
- 1 tablespoon apple juice concentrate
- 1 tablespoon fresh garlic minced
- 1 tablespoon shallots thinly sliced
Instructions
- In a food processor, puree all ingredients until smooth.