A Summer Dressing Recipe

I found and adapted the following Balsamic Vinegar Dressing recipe in the cookbook Family Feasts for $75 a Week by Mary Ostyn.  I love this dressing because I make a big batch of it in a large glass jar (mason jar size), and it keeps for up to two months in the fridge so it is always ready to use.  I use this low-cost dressing for absolutely any fresh veggies I happen to have in the fridge.  Just chop up any type of fresh veggies in a bowl, pour on as much dressing as you like, toss, and that’s it.  GREAT recipe for summertime.  One of my favorite combos is shredded or chopped red cabbage mixed with shredded carrots, sunflower seeds and maybe some raisins, tossed with the dressing.   We’ve also poured this onto baked potatoes.  So, without further ado:

Balsamic Vinegar Dressing

  • 1 cup  vegetable oil (I like using canola oil)
  • 1 cup olive oil
  • 1/2 cup water
  • 1/2 cup balsamic vinegar
  • 1/4 cup grated parmesan cheese
  • 2 to 4 cloves garlic (or use those garlic scapes!)
  • 1 Tbsp mustard
  • 1 tsp salt
  • 1-1/2 tsp sugar

Combine all ingredients in a glass jar, shake well, and refrigerate for up to two months.  Remember to shake well before each use.  Pour over and toss with shredded cabbage, salad greens, or any other veggies you have on hand.

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2 responses to this post.

  1. Love this salad dressing–Thanks for ideas for the garlic scapes!

    Reply

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