Balsamic Herb Salad Dressing Recipes

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BALSAMIC HERB VINAIGRETTE



Balsamic Herb Vinaigrette image

Balsamic vinaigrette is a classic, versatile dressing. A variety of savory seasonings gives this recipe a tangy kick. It's the perfect complement to a bed of fresh greens. -Edgar Wright, Silver Spring, Maryland

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2-1/4 cups.

Number Of Ingredients 11

1/2 cup balsamic vinegar
1/2 cup honey
1 tablespoon minced fresh basil
1-1/2 teaspoons onion powder
1-1/2 teaspoons snipped fresh dill
1-1/2 teaspoons minced fresh oregano
1-1/2 teaspoons minced fresh thyme
1 garlic clove, peeled
1/2 teaspoon white pepper
1/2 teaspoon prepared mustard
1-1/2 cups canola oil

Steps:

  • In a blender, combine the first 10 ingredients; cover and process until blended. While processing, gradually add the oil in a steady stream. Cover and refrigerate until serving.

Nutrition Facts : Calories 199 calories, Fat 19g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.

BALSAMIC HERB VINAIGRETTE DRESSING



Balsamic Herb Vinaigrette Dressing image

I found this recipe on www.pacificsunoliveoil.com/delicious-recipes/. It's a great tasting, healthy salad dressing, that is very simple and quick to make.

Provided by tkohn

Categories     Salad Dressings

Time 10m

Yield 1 1/2 Cups

Number Of Ingredients 10

3/4 cup pacific sun extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons white balsamic vinegar or 2 tablespoons apple cider vinegar
1/4 cup loosely packed flat leaf parsley, chopped
1 small shallot, finely chopped
1 garlic clove, finely chopped
1 tablespoon honey
1 teaspoon Dijon mustard
1 pinch each salt & fresh ground pepper
1 pinch sugar

Steps:

  • In a small bowl, with wire whisk, blend all ingredients; chill.
  • Tip: For a Creamy Balsamic Herb Vinaigrette Dressing -- process all ingredients in a blender. Great on steak.

BALSAMIC SALAD DRESSING



Balsamic Salad Dressing image

Alice Coate's tomato juice-based dressing offers a nice combination of tangy and tart with only a trace of fat. "We like our salad dressing tart, but you may want to add a little more sugar if that suits you family's tastes better," suggests the Bryan, Texas reader.

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 1 cup.

Number Of Ingredients 4

3/4 cup tomato juice
1/4 cup balsamic vinegar
1 envelope Italian salad dressing mix
2 teaspoons sugar

Steps:

  • In a jar with a tight-fitting lid, combine all ingredients; shake well. Store in the refrigerator.

Nutrition Facts : Calories 18 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 397mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

BALSAMIC SALAD DRESSING―BASIC AND SIMPLE



Balsamic Salad Dressing―Basic and Simple image

Balsamic dressing is an easy way to change up the flavor of green salads. The ingredients are usually in the cupboard, and it's simple to make.

Provided by John Mitzewich

Categories     Salad     Sauce

Time 15m

Number Of Ingredients 6

1 tablespoon Dijon mustard
1/2 cup balsamic vinegar
1 clove garlic (crushed and finely minced)
1/2 teaspoon dried Italian herb blend (optional)
1 1/2 cups olive oil
Salt and fresh-ground black pepper (to taste)

Steps:

  • Combine the mustard, balsamic vinegar, garlic, and Italian herbs, if desired, in a mixing bowl . Whisk vigorously while very slowly drizzling in the olive oil. Use a blender if you prefer.
  • Season with salt and fresh-ground black pepper to taste.
  • This dressing can be refrigerated overnight to intensify the flavors. Stir before serving. Balsamic dressing can be stored for several weeks in the refrigerator.

Nutrition Facts : Calories 2992 kcal, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 45 g, Sodium 1023 mg, Sugar 19 g, Fat 325 g, ServingSize 2 Cups (Servings Vary), UnsaturatedFat 0 g

BALSAMIC AND HERB QUINOA SALAD



Balsamic and Herb Quinoa Salad image

Serve this cold salad as a delicious summer side to your favorite grilled meat or try it alone as a great light lunch. I have been experimenting a lot with quinoa recently, and this is by far my favorite recipe. It's such a nice, healthy alternative to pasta and rice!

Provided by suzyk

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 17

2 cups water
1 cup quinoa
1 teaspoon chicken bouillon granules
½ cup frozen baby lima beans
water to cover
salt and freshly ground black pepper to taste
⅓ cup slivered almonds
3 Campari tomatoes, diced
2 tablespoons thinly sliced scallions
2 ounces fresh mozzarella cheese, cut into small chunks
3 tablespoons balsamic vinegar
3 tablespoons almond oil
2 tablespoons extra-virgin olive oil
2 teaspoons Italian seasoning
2 teaspoons dried basil
1 teaspoon minced garlic
¼ teaspoon salt

Steps:

  • Bring 2 cups water, quinoa, and bouillon granules to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa onto a baking sheet and refrigerate until cooled, about 30 minutes. Rinse saucepan.
  • Place lima beans into the saucepan and add enough water to cover beans by 1 inch; season with salt and pepper. Cover saucepan with a lid and bring water to a boil. Reduce heat to medium and simmer until beans are cooked through but still tender, 3 to 4 minutes. Drain water and rinse beans under cold water to stop the cooking process; refrigerate until cool, about 10 minutes.
  • Cook and stir almonds in a skillet over medium heat until toasted, about 5 minutes. Remove skillet from heat and cool almonds to room temperature, about 5 minutes.
  • Mix quinoa, lima beans, almonds, tomatoes, scallions, and mozzarella cheese together in a large bowl.
  • Whisk vinegar, almond oil, olive oil, Italian seasoning, basil, garlic, and salt together in a bowl until smooth; pour over quinoa mixture and stir to coat.

Nutrition Facts : Calories 453.4 calories, Carbohydrate 39.7 g, Cholesterol 11.2 mg, Fat 27.5 g, Fiber 6.5 g, Protein 12.6 g, SaturatedFat 4.5 g, Sodium 307.9 mg, Sugar 5.2 g

BALSAMIC HERB VINAIGRETTE



Balsamic Herb Vinaigrette image

I love the balsamic vinegar in this simple herb dressing. You can vary the herbs according to your taste. Make it up at least an hour before using and leave it at room temperature. Lovely on a green salad

Provided by Bergy

Categories     Salad Dressings

Time 8m

Yield 1/4 cup, 2 serving(s)

Number Of Ingredients 5

1 tablespoon balsamic vinegar (well aged is best)
1/8 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
1 tablespoon fresh thyme or 1 tablespoon fresh parsley, finely minced
3 tablespoons olive oil

Steps:

  • Whisk together the vinegar,salt, pepper& herbs.
  • Slowly whisk in the olive oil.
  • Just let it drizzle in as you whisk.
  • The vinaigrette will thicken slightly as you whisk.

BALSAMIC VINAIGRETTE WITH FRESH HERBS



Balsamic Vinaigrette With Fresh Herbs image

This recipe is very similar to the recipe in the Panera Bread cookbook with quantities scaled down and modifications made for typical home use. It tastes best if made at least a few hours before serving. It keeps well in the refrigerator for several days.

Provided by PanNan

Categories     Salad Dressings

Time 10m

Yield 1 cup

Number Of Ingredients 9

1/4 cup balsamic vinegar (use the best quality you can)
1 1/2 teaspoons finely chopped fresh basil
1 1/2 teaspoons finely chopped fresh tarragon
1 1/2 teaspoons finely chopped fresh oregano
1 1/2 teaspoons finely chopped fresh chives
1 small garlic clove, minced
1 dash salt
1 dash fresh ground pepper
3/4 cup extra virgin olive oil

Steps:

  • Combine vinegar, herbs, garlic, salt and pepper in small mixing bowl. Mix well with a whisk. Slowly pour in the olive oil while continually whisking in order to form an emulsion.
  • Refrigerate and use within a week.

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