The Most Basic Balsamic Vinaigrette

So we ran out of salad dressing. I had collected a bunch of sungold tomatoes from our farm (the Longmont YMCA where I work) so I wanted to put a nice salad together with the fresh goodies. All my life growing up, my mum made a delicious dressing. It wasn’t balsamic, I think it was more red wine. But her work inspired me. Why go buy salad dressing when I could just easily make one right here in my kitchen for half the cost? I looked up a recipe from here to steer myself in the right direction and then let the ingredients flow! This recipe is incredibly easy, quick, and tasty.

My gorgeous salad

My gorgeous salad

Ingredients

  • 1/4 cup balsamic vinegar
  • 1 clove garlic, minced
  • 1 tsp brown sugar
  • 1/2 tsp salt
  • a bunch of twists of black pepper
  • 2/3 cup olive oil
Prepping

Prepping

Directions

  • Beat everything together except the oil. I used a fork to do this
photo 2 (13)

Oops, blurry

  • Then, slowly pour the oil in, mixing furiously the whole time
Un-mixed

Un-mixed

  • Don’t forget to shake it up before serving!!
Shaken, not stirred

Shaken, not stirred

And, ummm, that’s it. Really tough, huh? I thoroughly enjoyed myself as I made this dressing along with the salad, listening to some La Vie En Rose (Louis Armstrong version) alongside a glass of red wine. It turned out delicious. Simple flavors bringing the salad to life, with that extra kick of vinegar and garlic to give that lingering taste. YUM. I say don’t refrigerate because the oil may get hard. I keep it in the pantry where it gets used very often. Must make a new batch soon. Use this recipe to stay hungry and fit!

photo 1 (9)

End result of the salad. Couldn't resist going for more

End result of the salad. Couldn’t resist going for more

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11 Responses to "The Most Basic Balsamic Vinaigrette"

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  1. Espirational

    September 27, 2013 at 8:04 am

    A basic vinaigrette is so easy to make and when we make our own we know exactly what is in it. Love it!

  2. Chocolate Covered Race Medals

    September 27, 2013 at 9:14 am

    We love making our own vinaigrettes! Did you let yours sit for awhile before using it? I always find they don’t have too much flavor the first day, but after a day or two they are amazing!

    • hungryandfit

      September 27, 2013 at 4:49 pm

      I actually used it within a few hours. Still good!

  3. lizziefit

    September 27, 2013 at 12:31 pm

    I’ve had a bottle of balsamic vinegar in my cupboard for weeks and have yet to make dressing. Might put it to use tonight :) Thanks!

    • hungryandfit

      September 27, 2013 at 4:49 pm

      Awesome! Enjoy it

  4. Alanna

    September 27, 2013 at 3:00 pm

    You can also swap out the sugar with honey so it incorporates better and it’s still as good! :)

  5. The Cook Sidhe

    September 30, 2013 at 10:02 am

    Yum! I blended (blender) one of these simple dressings with sunflower seeds and the lecithins in that helped keep it from settling for a couple of hours after shaking. Got the idea when I noticed you could buy “sunflower lecithin” now.

    Hey thanks for the “like”, I like your blog too.

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