Low-Fat White Balsamic Vinaigrette

Skill Level:

Yield : 1/4 cup Prep Time : Cook Time : Ready In :

variety of lettuces


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 White Wine or White Balsamic Vinaigrette dressing is super simple and extremely tasty.  It works best on soft lettuces, such as butter 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 lettuces 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.

Low-Fat White Balsamic Vinaigrette


  • 2 tablespoons white wine or white balsamic vinegar
  • 1 1/2 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


Step 1

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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