California Central Coast Recipes

Balsamic Vinaigrette

Balsamic Vinaigrette has to be one of the most versatile dressings ever! --Right up there with a Lemon Vinaigrette for multi-use ability.
We've used this Balsamic Vinaigrette not only for topping off our nightly salads, but also on top of roasted chicken or seafood portions resting on a bed of Spring Mix, served with crusty bread.

We've spiced it up and used it as a marinade for chicken drummettes, as well as for a dressing for bland vegetables. You'll love this dressing, and once you've made it and tasted its freshness and ease in throwing together, you'll never have to worry about buying salad dressings again. 2017, Balsamic Vinaigrette
Preparation time: 5 minutes
Cooking time:
re-calculate ingredients for:


1/4 C Balsamic Vinegar
3 Tablespoons Extra-Virgin Olive Oil
1 to 2 Small cloves Garlic , crushed or minced
1/4 teaspoons Dry Mustard
1/4 teaspoons Italian Seasoning
Salt to taste
Several grinds Black pepper

Note* This amount makes enough for five onces Spring Mix or other greens

Preparation Directions.

1 In a measuring cup, pour in the Balsamic Vinegar

2 Add in the Extra-virgin olive oil

3 Add in the garlic

4 Add in the dry mustard

5 Add in the Italian seasoning

6 Add in the salt and the pepper to taste.

7 Whisk well and correct seasonings to personal taste. If you're using a mild vinegar, you will need a little more vinegar than oil.

8 Drizzle over salad greens and serve.

Wine and Food Pairing and Serving Suggestions.

A young dry Riesling will go well with this.

A tip from Sue!

A good cook should control the salt and spices!

Do not use salted butter, garlic powder, or heavily salted canned foods. Instead, if you need butter, use unsalted butter and then add in the salt separately so that YOU control the amount of salt you need. The same goes for spices. Using commercially salted and seasoned products will homogenize the taste of your recipes. When you eat something, you should be able to taste all the individual.flavors of a dish.