2 teaspoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 garlic clove, minced
1/2 cup extra virgin olive oil
“Combine lemon juice, vinegar, salt, pepper, and garlic in a medium bowl. Whisking constantly, add the oil in a thin stream. Remove the garlic and serve or store refrigerated for up to 1 week.”
This is how Country Living instructs you to make the dressing; I, however, just toss everything into a mason jar, close the lid and shake the hell out of it. I don’t always have fresh garlic on hand, so a 1/4 tsp of garlic powder will do just fine. I also don’t add salt, to cut back on the sodium. Another option to vary the flavor profile is to use red wine vinegar instead of the balsamic! SO MANY OPTIONS!
A tip for this recipe to cut calories is to use 1/4 cup of EVOO and 1/4 cup of water. I haven’t tried this, but I’d think that between the lemon juice and vinegar, it would still taste pretty fabulous! Generally speaking though, if your salad is loaded with veggies, I wouldn’t worry too much about cutting calories. EVOO is a healthy fat that your body needs, and the ratio of lemon juice and vinegar to olive oil isn’t too bad.