hi. need a salad dressing receipe that uses balsamic vinegar. would appreciate you sharing your recipes!?

Answer 1

/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/2 teaspoon dry mustard
1/2 teaspoon sugar
1 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon parsley
1/2 teaspoon salt and pepper
3/4 cup vegetable oil
3/4 cup virgin olive oil


Add the vinegars, mustard, sugar, herbs, salt, and pepper to processor and combine. Slowly add, with processor running, the vegetable oil and virgin olive oil.

Answer 2

1/4 cup balsamic vinegar
1/2 teaspoon Dijon mustard
1 teaspoon light brown sugar
1 clove garlic, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup olive oil

Whisk the vinegar, mustard, sugar, garlic, salt and pepper together. Slowly drizzle in the olive oil until well incorporated, while whisking constantly. Serve over greens or salad. Makes approximately 1 cup of dressing.

Answer 3

1 1/2 cups olive or vegetable oil /1/2 vinegar / tablespoon sugar/ 1 1/2 teaspoon salt /1/2 teaspoon dry mustard / 2 to 4 cloves of garlic combine all ingredient's cover & shake makes about 2 cups

Answer 4

Very simple. Olive oil, balsamic vinegar, salt and pepper. But always put one third of the balsamic vinegar to the oil.

Answer 5

Grilled Zucchini, Peppers, Mushrooms & Onions with Balsamic Glaze.
Boost your supply of vitamin C and B with this Mediterranean- style combination of veggies.

1 large red bell pepper, seeded and cut in 1-inch-wide strips
1 medium zucchini, cut into 1/2-inch-thick slices
1 medium red onion, cut into 1/2-inch-thick slices
2 medium portobello mushrooms, stems removed and cap cut into 3/4-inch-wide strips
2 tbsp extra-virgin olive oil
1 tsp dried oregano, crumbled
1 tbsp balsamic vinegar
1/4 tsp salt
1/4 tsp black pepper

1. Preheat grill or broiler. Lightly coat grill or broiler-pan rack with nonstick cooking spray.
2. In large bowl combine bell pepper, zucchini, onion, and mushrooms. Sprinkle with oil and oregano. Toss to coat. Arrange vegetables in single layer on rack.
3. Grill or broil about 2 inches from heat until vegetables are just crisp-tender and lightly flecked with brown, 6 to 8 minutes. Turn over and cook on other side until done, about 4-6 minutes.
4. Arrange vegetables on platter. In small bowl, stir together balsamic vinegar, salt, and pepper. Brush over vegetables. Serve warm or at room temperature.

*** Be sure to cut any vegetables you plan to grill into pieces that are consistent in size and no more then an inch thick, so they will cook quickly and evenly. Soak the vegetable pieces in cold water for 15 to 30 minutes before brushing with oil and grilling to keep them from drying out.

~~~~~~~~~~ Enjoy! ~~~~~~~~~~_;-)

Good luck!