Vegan Balsamic Dressing
Hello & Happy Monday!!
I noticed that whenever I advise clients to eat a little lighter, they instantly think salads are the best option. Typically they are, but you’ll come across those salads in here and there that hide behind the name, but are chock full of added calories that defeat the purpose of eating “light”
The biggest struggle tends to be the dressing.
A dressing in a packaged product from the store or a grab and go spot can contain upwards of 20 ingredients, 2x’s the calories and have preservatives that keep it shelf stable.
When it comes to eating healthy, if there is ever an opportunity to “make something yourself”, whether its a meal, a condiment, or even a salad dressing. Simply make it yourself!
You can use less ingredients, no sugar, no additives, and you know exactly what’s going into it.
The next struggle is getting in the habit of making it yourself, but once you try making on your own, you’ll never want to pass up a chance to make your own.
If you need a standard recipe for a “classic” Balsamic Vinaigrette, this is it!
Why this recipe rocks:
Great for all salads
Can be made in bulk
Eat Drink Shrink
Yields 2 cups
10 minPrep Time
10 minTotal Time
- 1 1/2 cups balsamic vinegar
- 1 cup olive oil
- 2 tbsp shallots (minced)
- 2 tbsp dijon mustard
- 2 tablespoons pressed garlic
- 2 tablespoons dried parsley flakes
- 3 drops of liquid stevia
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- In a large bowl, whisk together all of the ingredients.
- Store at room temperature for up to 2 weeks.