Hi everyone!  I hope you had a great weekend!  We were pretty busy with a friend’s 40th birthday party, a sushi dinner, football (go Broncos!) and relaxing family time.  We watched World War Z (it was ok – not great) and I got in some food prep for the week and a sweat box workout by the pool!


Some of you have asked for my balsamic dressing recipe, so I wanted to share it today.  I feel like my life changed when I started making my own salad dressing.  I was ALWAYS looking for the perfect bottled dressing, and literally had 6 different bottles in the fridge at any given time.  I didn’t want much fat, but the “low-fat” options tasted awful.  I didn’t want any processed foods or corn syrup, but I didn’t want to spend a lot of money.  Once I made my own I never went back!  It’s super affordable and healthy and I always have the ingredients on hand.  I can switch it up easily for any taste profile I need.  I usually make this basic batch on a Sunday and have it for the week.  It goes great with any greens or salad ingredients.  The salad in the picture had spinach, mushrooms, bell peppers, smoked salmon and a little Irish cheddar cheese (perfect for lunch or a light dinner!).  I’ll give you some options after the recipe for alternative ingredients to change it up, but the basic format is the same.  I usually make enough to fill a small mason jar and just pour out what I need for any given meal, so the measurements below are about right for my mason jar.  Enjoy!


Basic Balsamic Dressing

2 Tblsp olive oil

6 Tblsp balsamic vinegar

2 Tblsp dijon mustard

1 Tblsp agave (or maple syrup)

salt and pepper to taste

Put all the ingredients in a mason jar with the lid and shake until incorporated!  This usually lasts in my fridge 1-2 weeks.  You will need to shake it well before each use.

For an asian flavor profile, use rice wine vinegar instead of balsamic and miso paste instead of mustard.  Substitute 2 Tblsp of the vinegar with soy sauce.

For a lighter tasting version to use on a salmon or other fish salad, use apple cider or red wine vinegar instead of balsamic.  Increase the agave to 2 Tblsp and decrease the mustard to 1 Tblsp and add half a lemon.


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