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Balsamic Vinaigrette

  • Yield: Makes 3/4 cup
Balsamic Vinaigrette


  • 1/4 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper


  1. In a medium bowl, whisk together vinegar, mustard, and lemon juice. Add olive oil in a slow, steady stream, whisking until combined. Season with salt and pepper.


Reviews (2)

  • sheilm 19 Jan, 2015

    Too much oil for our taste. I added a little more than 1/8 cup more balsamic vinegar. Excellent.. a bit lower in fat and tastier

  • eileentscott 11 Jun, 2008

    Very tasty, but very mild. Great anytime dressing.

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