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Whisk the oil, vinegar, and garlic together in a small bowl adding more garlic to taste if desired. Whisk in salt and pepper to taste and serve.
Soak the red onion slices in red wine vinegar for at least 30 minutes. Drain well just before using, making sure to keep the vinegar.
In a skillet, slowly cook the garlic in the olive oil over very low heat for about 8 minutes, until barely colored. This takes the raw flavor off. Remove and reserve. Turn the heat to medium high and add the vinegars (red and balsamic). Cook for a few minutes, or until the acids are slightly diffused. Add sugar to taste, and let bubble slowly for 1 minute. Taste, adjust vinegars and sugar, then stir in the garlic, olive oil, and pepper.
Top the salad with the drained red onions and scatter the reserved items (cheese, prosciutto, scallions, and pine nuts) over the top. Stirring the very warm dressing vigorously to combine, spoon it over the salad.
You can substitute an equal amount of good salami for the prosciutto to save some money. This salad is worth the expense of buying good cheese, though, and the cheese curls add a lot of flavor.
Don't add salt, it has enough natural salt in it.
By Free2B from North Royalton, OH
Whisk all ingredients together and serve.
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I would like a recipe for a balsamic vinaigrette salad dressing. Thank you.
By Linda from Bloomington, IL from Bloomington, IL
Add extra flavors to your salads with this quick and easy low sodium balsamic vinaigrette.
Balsamic vinegar recipes are sweet and tangy, and this balsamic vinegar dressing recipe is no exception.
Whisk together vinegar, olive oil and garlic.
Let stand 30 minutes before using.
Remove garlic before using.
A simple vinaigrette that is equally at home on mixed greens, grilled veggies, chicken, and pasta salads -- or even as a marinade.
5 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
12 teaspoon salt
14 teaspoon freshly ground black pepper
1 clove garlic, smashed
5 tablespoons extra-virgin olive oil
5 tablespoons olive oil
Makes about 1 cup
In a nonreactive mixing bowl, whisk together vinegar, mustard, sugar, salt, pepper, and garlic. While whisking, add oils in a thin, steady stream until completely incorporated and dressing is emulsified. Use immediately, or refrigerate in a covered nonreactive container, up to 1 week.
Cook's Note: This vinaigrette is best if allowed to sit for at least 10 minutes to allow the garlic to infuse. Discard the garlic before serving.
Hello I sent the recipes so you could try to see which one you prefer to use.
Hope it helped.
Classic French flavors including shallot and Dijon mustard come together in this light salad dressing. This page contains a recipe for balsamic dijon and shallot dressing.
This page contains maple and balsamic vinaigrette recipes. If you are looking for a delicious, unique dressing for your salad, try a maple and balsamic vinaigrette.
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
How do I make dressing for salad with balsamic vinegar?
By anita from Quebec, Canada
Balsamic can be made into several types of dressings, sweet, savoury and sour! My favorite is to mix balsamic, maple syrup, olive oil, some orange zest, a bit of finely chopped garlic and sea salt. I also have blended it with: sesame seeds, honey, ginger and a tiny bit of toasted sesame oil, with more olive oil to even it out.
These both need to be shaken before tossing on a salad, but taste great and store for quite a while in the fridge. :) (11/28/2009)
You can substitute any salad dressing recipe calling for any kind of vinegar with balsamic vinegar. The rule of thumb for a basic dressing is 1 part vinegar to 3 parts oil. Without knowing what salad dressing ingredients you like it's kind of hard to give you a specific recipe :-( (11/30/2009)
My family's favorite balsamic dressing is
Thanks will try them all. I love balsamic dressing. (12/02/2009)