Lemon-Balsamic Vinaigrette
"This yummy vinaigrette comes from Country Living. I use half oil and half water to cut down on the fat and calories in this and all my other dressings."
photo by DailyInspiration
- Ready In:
- 5mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 3 tablespoons fresh lemon juice
- 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
directions
- Combine lemon juice, vinegar, salt, pepper, and garlic in a medium bowl. Whisking constantly, add the oil in a thin stream.
- Serve or store refrigerated for up to 1 week.
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Reviews
-
This dressing is EXCELLENT. It took only maybe 2 minutes to make (I did use jar minced garlic), and I served it only a couple minutes after that, and the flavors were blended nicely. I did use a really high quality aged balsamic vinegar. Thanks for sharing this great and SUPER EASY dressing! -
Delicious vinaigrette! I used half the oil (no water) and it was just right. The sweetness and richness of the balsamic offsets the tartness of the lemon and together they are a wonderful pair. Nice and light tasting. Made for Every Day is a Holiday tag, June, 2012. -
Wonderful dressing. I followed your advice about halving the oil, but didn't add any water, and it was just right for us (I also halved the salt since that cut the amount down by a lot).
Tweaks
-
Add 1/8 Cup Thyme
RECIPE SUBMITTED BY
I'm a full-time Realtor for Century 21 Graham Realty during the day and at night I'm a wife and mother of one 6 year old daughter, Angelina plus one small dorkie dog (dachshund-yorkie mix) named Petey. I love to cook and experiment with new recipes. I've been collecting cookbooks (I have a few hundred) and recipes for as long as I can remember. I like to buy recipe boxes at yard sales and auctions and peak through them for yummy recipe gems. I've found some really amazing recipes that way. I'm a huge fan of Le Creuset enameled cast iron cookware. I've been collecting different pieces for a few years now. I always considered myself a great cook but these pans raise things to a whole new level.
I'm planning to post all of my favorite recipes that I've collected over the years. I have all these clippings and pieces of paper and magazine clips that are everywhere. My recipe boxes are packed with these things and it's time to organize the whole mess. I suppose it will take years (did I say years?!?) to get them all posted but it's worth it. So keep checking back to my posts for new goodies. I can't wait to see what long lost gems turn up. I've already run across several of my old favs. Isn't it nice to have all your best recipes all organized right here? I've also been printing them out and putting them in a nice new binder where I can actually find them when I want to make them. I LOVE this site.
I have found some of the best recipes EVER right here on 'Zaar. There are some fantastic cooks here and I just want to say "Thank you" to all of you who have made me look like the greatest cook on the planet with your wonderful recipes. I try to make as many new ones each week as I can. It's so much fun experimenting. My DH of 9 years is my guinea pig- he will eat ANYTHING I put in front of him. My little girl... well, she's more of a challenge to please. Not really picky but she doesn't really like meat or stuffing or peppers or mushrooms or.... oh, the new one is onions. I could go on but you get the idea. You probably have or had one just like her. They seem to learn all about these things that they don't like at school. All of the sudden...they don't like something they've been eating for 3 years because their friend "Alyssa" doesn't like it. What a challenge it is feeding these little creatures! That's her and Petey in the picture above.
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