Balsamic Dressing
This Balsamic Vinaigrette is tangy, sweet and puts all other salad dressings to shame. It's jam-packed with mouthwatering flavors and easy to make in just seconds in your blender – or just in a bowl! Gluten-free, dairy-free, paleo, low carb, keto and easily Whole30 compliant.
Ingredients
- 1/2 cup avocado oil or extra virgin olive oil
- 1/4 cup aged balsamic vinegar
- 2 garlic cloves minced, or 2 teaspoons garlic powder
- 1 small shallot or ¼ small red onion, very finely chopped
- 1 tbsp Dijon mustard or grainy mustard
- 1 tsp pure maple syrup For keto, sub coconut flower nectar or Lakanto sugar-free syrup. Can use honey if not vegan. Omit for Whole30 or sub homemade date syrup
- 1/2 tsp fine sea salt or to taste
- 1/4 tsp freshly cracked black pepper or to taste
Instructions
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Add all the ingredients to a medium jar or bowl. Shake or whisk until combined. Alternatively, add to a small food processor or a high-speed blender and puree until smooth.
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Adjust any seasoning to taste, then chill in the fridge until ready to use.
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Store any leftovers in a resealable jar or airtight container in the fridge for up to 1 week. Shake well before using.
Recipe Notes
How to store
This vinaigrette should be stored in an airtight container or a resealable jar in the fridge. It will stay fresh for up to 1 week! Don't forget to shake it up before using it so all the ingredients are well incorporated.
How to freeze:
Salad dressings generally don't freeze well, as the ingredients tend to separate while they thaw.
But if you'd like to do some experimentation, try freezing small portions in an ice cube tray for up to 1 month, thawing them out in the fridge and mixing/shaking the thawed mixture very well before using.