Knowing how to make a quick balsamic vinaigrette is nothing short of a life skill, especially when you’re watching your health. This simple dressing can replace store-bought versions that are high in sodium, sugar, and preservatives. Mix up a batch and use it all week on fresh salads for a quick meal or side—ensuring that you get plenty of vegetables in your diet.
¾ cup extra-virgin olive oil
¼ cup balsamic vinegar
1 teaspoon Dijon mustard
½ teaspoon freshly ground black pepper
In a jar, add the olive oil, balsamic vinegar, mustard, and pepper, and whisk to mix. Store covered in the refrigerator for up to one week.
Substitution tip: This easy vinaigrette can be made with any vinegar you have on hand, but it will taste best if you use a vinegar like apple cider vinegar, rice vinegar, or white or red wine vinegar instead of plain white vinegar, which can be overwhelming on a delicate salad.
Per Serving Calories: 94; Total Fat: 10g; Saturated Fat: 1g; Cholesterol: 0mg; Carbohydrates: 1g; Fiber: 0g; Protein: 0g; Phosphorus: 1mg; Potassium: 6mg; Sodium: 9mg