Prep 10 mins
Cook 0 mins
A very tasty salad dressing served over baby greens. Also good served on pork tenderloin. The dressing is made with splenda.
- 1⁄2 cup balsamic vinegar
- 1⁄4 cup olive oil or 1⁄4 cup canola oil
- 1 teaspoon dried basil
- 2 (1 g) packets Splenda sugar substitute, to taste
- 1 garlic clove, minced
- Mix all the ingredients in a seal-able container and shake well.
The "Nutrition Facts" did not include the carb count for balsamic vinegar. It's 3 carbs per 1 Tbs. 1 Tbs of Vinegarette doesn't go very far and 6+ carbs are just too many for me to waste on salad, lol. If you used a seasoned rice vinegar it would cut the carbs in half at 1.5 per Tbs. The best choice is an organic, unpasteurized apple cider vinegar available at a health food store. It has 0 carbs and is really good for you!
Balsamic is my favorite because it gives me that sweet tang I miss from dressings that aren't low carb. Just be careful if you are counting carbs as one tablespoon usually isn't enough and 2 tablespoons is 6-7 carbs which is a huge chunk of your carbs in the beginning phase. Hold this recipe for when you can consume at least 30 so you have some wiggle room.
This is very tasty. I made it without the Splenda or any kind of sweetener, and it was delicious. I usually just have lemon juice, olive oil, and S&P as my dressing, but was in the mood for a change. This is a keeper!