Allison's Best Balsamic Basil Vinaigrette

By in
266
Allison's Best Balsamic Basil Vinaigrette

My family has become accustomed to seeing a big salad on the dinner table every night. It’s fun to see how many vegetables we can add to the salad so that we’re eating as many colors as we can. My kids really get into trying to create a salad with a rainbow of colors.

Since we do have a salad every night at dinner, I try not to let it get boring. Making your own salad dressing is an easy way to elevate the flavor of any salad you create! Homemade salad dressings are not only easy, they’re also money-savers. The bottled dressings at the grocery store can be pricey, not to mention the long lists of ingredients that aren’t necessary.

Making salad dressings at home is also a great way to get the kids involved! Aside from chopping the garlic and basil for the younger ones, the kids can measure and dump everything right into the jar themselves. My kids are willing participants in salad eating; however I know not all kids are. The more you can get your kids in the kitchen helping out, the more likely it is they’ll eat what you’re serving.

Making your own salad dressing is a simple way to make salads more interesting and a great way to add flavor to any combination of vegetables you choose for your salad. Give this simple Balsamic Basil Vinaigrette a try!

Allison's Best Balsamic Basil Vinaigrette
Author: 
Recipe type: Salad Dressing
 
Ingredients
  • 6 TBS olive oil
  • 3 TBS balsamic vinegar
  • 2 TBS lemon juice (juice ½ medium lemon)
  • 2 tsp dijon mustard
  • 1 heaping TBS fresh basil, chopped fine, or 1 tsp dried basil
  • ¼ tsp salt
  • ¼ tsp dried italian seasoning
  • ¼ tsp black pepper
Instructions
  1. Pour all of the ingredients in a mason jar. Put on the lid and shake vigorously until well blended.
  2. Store the dressing in the refrigerator. The oil will harden and separate when cold. Stir or let it sit out each time before using.

 

Leave a reply

Your email address will not be published. Required fields are marked *

Rate this recipe: