Homemade Balsamic Dressing
It’s funny how our taste buds change over time. There are so many things that I thought were so gross when I was a child, and now some of those former ‘gross’ foods are now some of my favorites. It’s also funny how some of those things that were your favorite foods as a child end up being some of your least favorite foods as an adult.
Take salad dressings, for instance. When I was a kid, I used to love me some thousand island dressing. Absolutely l-o-v-e-d it! Now, I can’t stand it. Same thing with Catalina dressing. Used to love it… now, not so much. I’m much more into things like greek dressing, balsamic dressing, vinaigrettes, etc – you know, the stuff I wouldn’t touch with a ten foot pole as a nugget. (Ranch, however – I’ve always liked, still do, and probably always will. Me and Ranch are lifelong buddies).
I’m not a big fan of many of the store-bought balsamic dressings out there as they can leave a bitter taste in my mouth. Recently, I began working on perfecting my recipe for balsamic dressing as I’m doing a Whole30 reset and I was in dire need of a dressing that actually tasted good but that was also compliant.
Ladies and gentleman, I present to you my newest addiction… this homemade Balsamic Dressing. It’s not bitter at all, like many storebought dressings on your supermarket shelf – and it doesn’t have any added sugar or any nonsense like that.
Not only is it delicious on salad, but it’s also wonderful as a marinade for chicken or as a glaze to your vegetables.
This balsamic dressing + steamed green beans = true love. Seriously. Try it.
- Combine all ingredients together and mix well to combine. I like to measure the ingredients into a mason jar, seal it, and then shake, shake, shake to mix.
- Shake well before each use.
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