Tuesday, January 20, 2015

Balsamic Vinaigrette Salad Dressing - Feingold Stage 2

¼ cup of balsamic vinegar (use an approved one like Bionaturae or 365 brand from Whole Foods)
1/2 to 3/4 cup olive oil (Bertolli or organic)
2 tsp brown sugar (or 2 tsp honey)
1 TB chopped garlic
½ tsp sea salt
½ tsp freshly ground black pepper

Beat the vinegar in a bowl with the sugar or honey, garlic, salt, and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. Or place all ingredients in a screw top mason jar and shake to combine. Taste and adjust seasonings.

Store in refrigerator. Shake well before using. I have to run mine under warm water as well to melt the oil.

Serve on top of romaine lettuce, or we use a 50/50 Spring and Spinach mix. My daughter loves this dressing.  I double the above recipe when I make it. She likes to add another clove of garlic on top of her salad, minced.

I got this recipe from www.foodnetwork.com. It is an Emerill Lagasse recipe.

Feingold Stage 2

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