1/1 Photo of Mangia Mangia Balsamic Vinaigrette on Baby Greens
Says Chef Eliot Barton of Mangia Mangia restaurant in Key West, "This is the only dressing available at Mangia Mangia." He recommends using high quality vinegars and olive oils and adds, "The little bit of water reduces acidity but retains the fine flavor of the vinegar. Inexpensive vinegars are already too diluted. Look for vinegars in the range of 6 % acidity." From "The Florida Keys Cookbook"
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Units: US | Metric
- 1UP TO 3 DAYS AHEAD:.
- 2Place vinegars, water, oregano, basil, pepper and garlic in a large glass jar.
- 3Shake to mix well.
- 4Slowly add olive oils, stirring constantly to mix well.
- 5Refrigerate until needed - bring to room temperature before serving and shake to mix.
- 6TO SERVE:.
- 7Place desired amount of mixed baby greens in a large bowl.
- 8Add dressing to coat and toss to mix well.
- 10You can use this tangy dressing on any mixed green salad. The recipe makes enough dressing for several occasions.
- 11Try drizzling the vinaigrette on steamed asparagus or toss with julienne zucchini.
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Nutritional Facts for Mangia Mangia Balsamic Vinaigrette on Baby Greens
Serving Size: 1 (36 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 160.3
- Calories from Fat 162
- Total Fat 18.0 g
- Saturated Fat 2.4 g
- Cholesterol 0.0 mg
- Sodium 0.5 mg
- Total Carbohydrate 0.2 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g