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.
- 118.29 ml balsamic vinegar
- 59.14 ml olive oil or 59.14 ml canola oil
- 4.92 ml dried basil
- 2 (2 g) packet 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!
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!
This was so quick to throw together and so good on a salad. I served it with Sweet and Tangy Balsamic Salad (With Honey Roasted Peanuts) and it complemented the salad perfectly. Thanks Barb Gertz for a nice winner.