This Low-Fat White Balsamic Vinaigrette dressing is super simple and extremely tasty. It works best on soft lettuces, such as butter lettuce.
The making of Low-Fat White Balsamic Vinaigrette
Making your own salad dressing is not only easy, but you get to control how much oil you use, and what kind of oil and vinegar you use. This Low-Fat White Balsamic Vinaigrette dressing can also be made with white wine vinegar or even a champaign wine vinegar. It is super simple to make and extremely tasty.
This dressing works best on soft lettuces, such as butter or red leaf lettuce. Use salad dressing sparingly, let your lettuce shine.
On the note of letting your lettuce shine, most people serve salads too cold. Allowing your lettuce to sit out for 15 minutes or so, lets the natural flavors come alive. This is not so true for iceberg lettuce, which is intended to be flavorless and cold, but for all field greens, butter, and romaine lettuce it makes a huge difference to let them warm slightly. The best salads are fresh from the garden, having the warmth of the sunshine on them.
You may notice I use some water in this recipe to replace some of the fat. While the water does reduce the fat, it does not reduce the flavor. And I recommend the extra virgin olive oil you do use be one that is very flavorful. It is having to do double duty in flavor town. But the fresh herbs and dijon mustard do help it do its magic.
So.whip up a batch today. This recipe makes enough for a large salad, but can easily be doubled or more to keep some in the refrigerator.
Low-Fat White Balsamic Vinaigrette
- 2 tablespoons white wine or white balsamic vinegar
- 1 ½ tablespoons extra virgin olive oil
- 2 tablespoons fresh mix herbs you can use parsley, tarragon, thyme, oregano, alone or in a combination
- 1 tablespoon water see by cutting down on the oil, and adding the water, you don’t have to do as much exercise tomorrow
- 1 teaspoon Dijon mustard
- 1 clove garlic finely minced or put through a garlic press
- Salt and pepper to taste
- Just a mere pinch of sugar
- Whisk well in a bowl. Pour “sparingly” over the greens and toss to combine (do not drown the salad in dressing, let the lettuce and vegetables live)
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