The other night Al and I had our friend Peter over for dinner to celebrate his birthday. It had been a busy day so I decided to make an easy, healthy dinner of spaghetti squash pasta and a salad.
Shortly before our guest arrived, I checked in the refrigerator for a suitable dressing only to find a couple of old bottles that were not looking so good anymore. Time to clean out the fridge! Al and I have been in the habit of just drizzling some oil and balsamic vinegar on our salads and munching away.
But this was a special occasion so that would just not do! So I made this little number up on the fly.
Homemade Balsamic Vinaigrette
Yield: 1 ⅓ cups
Time: 10 minutes
- ½ cup olive oil
- 5 Tblspn. balsamic vinegar
- 2 Tblspn. apple cider vinegar
- 3 Tblspn. maple syrup
- 2 Tblspn. mustard
- 1 large clove garlic – minced
- 1 medium sized shallot – about ¼ a cup – minced
- ½ tsp. salt
- ¼ tsp. pepper
Put it all together. Whisk to mix and enjoy!