I actually made this Balsamic Vinaigrette back in 2013, so naturally after 10 years I thought it was due for an update. Balsamic Vinaigrette is one of my favorite salad dressings. It’s tangy and light and full of flavor.
I've lightened up this classic dressing by subbing water and chia seeds for some of the oil. It's an old but rather faithful trick that I picked up from my mom some years ago when she would make her own Italian salad dressing. And by 'make her own', I mean mix oil and water with a packet.
Want to know something else? This vinaigrette makes for a great marinade as well!
Just toss some raw meat into a large container and pour the vinaigrette over it. Seal tight and set in the fridge to marinade for 2-24 hours (depending on the kind of protein.) Once done you'll want to discard the marinade and cook the meat by your method of choice. Tada!
Skinny Balsamic Vinaigrette
Ingredients
- 1/4 C. Balsamic Vinegar
- 2 Tbsp. Extra Virgin Olive Oil
- 2 Tbsp. Water
- 1 Tbsp. 50/50 Honey or Agave Blend
- 1 Tbsp. Dijon Mustard
- 1/2 Tsp. Chia Seeds (Or more if desired.)
- Salt & Pepper to Taste
Instructions
- Toss all of the ingredients together into a small food processor, blender or cup for an immersion blender.
- Blend away.
- Use right away or store in an airtight container in the fridge for up to a week!
- When ready, just give it all a good shake and add to your favorite salad.
- Enjoy!
Nutrition Facts
Calories
48.45Fat (grams)
3.65 gSat. Fat (grams)
0.49 gCarbs (grams)
3.58 gFiber (grams)
0.18 gNet carbs
3.4 gSugar (grams)
3 gProtein (grams)
0.16 gSodium (milligrams)
47.08 mgCholesterol (grams)
0 mgNutritional Claims: Low Sodium • Low Potassium • Kidney Friendly • Keto Friendly • Plant Based • Vegetarian • Pescatarian • Paleo • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
