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Balsamic Vinaigrette...great for any salad

I mentioned the story of this recipe in my favorite things post ...

I made this recipe out of a book when my son was in elementary school (He's a grad student now!!). We had friends over for dinner and while I was making the dressing for dinner I somehow splashed the balsamic vinegar all over, including on my new cookbook. BUT, every time I make this dressing (which is very very often), I always remember how hard my friend and I laughed that evening. I have made this dressing for large catering events too and it scales well. My favorite way to serve it is with Arugula or a nice Spring Mix salad with dried crasins or dried cherries, Parmesan or feta cheese, and toasted pine nuts or sunflower seeds.



- Add all ingredients in a jar and shake well. (Can also be whisked together in a bowl, then stored in a air tight container)

- Keeps for 5 days in the refrigerator.


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