This is SUCH a versatile dressing; for fresh salads, steamed veggies and even baked fish.
What we should love about this dressing:
- You can make a whole bottle of it and keep it for the next few salads and one-pot meals. Just keep it in the fridge. Why make it yourself and not buy it? Because commercial dressings are overloaded with sugar, salt (sodium) and preservatives to keep them longer on the shelf. You have a fridge, use it.
- A good dressing is like the bonding element that puts disjointed pieces together; such as the left-overs you have from the past 2 days. Throw them together with some brown rice, quinoa or pasta, splash some of that dressing and voila!
Balsamic Vinegar Dressing
Author: Magdalena Wszelaki
Serves: 8 servings
- 1 tsp Dijon mustard, smooth or grainy
- 2.5 tbsp balsamic vinegar
- ½ cup virgin olive oil
How To Make
- Combine vinegar and mustard.
- Start pouring in the olive oil in a slow stream, stirring all the while with the fork till the oil is well emulsified.
- Use what’s needed and transfer the remains to a glass jar and keep for future servings.