Balsamic vinaigrette


by: Ronaldo

Balsamic vinegar is the base for this classic and flavorful oil and vinegar salad dressing. Forget about the store-bought version. You can whisk this together in a matter of minutes, and it is far better.


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serves: 1

1 teaspoon salt

1 cup plus 2 teaspoons balsamic vinegar

1/2 cup extra virgin olive oil

Nutrition Facts
Balsamic vinaigrette

Servings Per Recipe: 1

Amount per Serving

Calories: 1179

  • Total Fat: 108 g
  •     Saturated Fat: 14.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 2437.5 mg
  • Total Carbs: 43.4 g
  •     Dietary Fiber: 0 g
  •     Sugars: 38.1 g
  • Protein: 1.2 g

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1.  Put the salt into a bowl, then add the vinegar and leave for a minute so the salt dissolves. Whisk the oil into the vinegar.

2.  This will keep in the fridge for up to 6 months in a screw—top jar or bottle — or a plastic squeeze bottle. Take it out of the fridge half an hour or so before you need it, and shake to emulsify before use.

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