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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 82.1
  • Total Fat: 8.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 82.6 mg
  • Total Carbs: 2.1 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.0 g

View full nutritional breakdown of Garlic-Balsamic Vinaigrette calories by ingredient
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Garlic-Balsamic Vinaigrette

Submitted by: GUEST_CHEF
Garlic-Balsamic Vinaigrette

Introduction

This super-simple vinaigrette is delicious on salads or drizzled over cooked vegetables or grilled fish. This super-simple vinaigrette is delicious on salads or drizzled over cooked vegetables or grilled fish.
Number of Servings: 12

Ingredients

    1 large clove garlic, peeled and smashed
    1 tablespoon Dijon mustard
    1 teaspoon honey
    1/4 teaspoon salt
    1/8 teaspoon freshly ground black pepper
    1/3 cup balsamic vinegar
    1/3 cup plus 2 tablespoons extra virgin olive oil

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Directions

In a small bowl or jar, combine the garlic, Dijon, honey, salt, pepper and balsamic vinegar. Let sit 5-10 minutes to let the flavors infuse. Slowly whisk in the extra virgin olive oil (or shake it all up in a jar). Store in a sealed container in the refrigerator for up to 5 days. (The garlic flavor will intensify as it sits; if you prefer a milder flavor you can remove the garlic clove before storing.)

Recipe shared with permission by Nicki Sizemore.

Serving Size: 12 one-tablespoon servings

Number of Servings: 12

Recipe submitted by SparkPeople user GUEST_CHEF.






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Member Ratings For This Recipe



  • 10 of 22 people found this review helpful
    RE: GARLIC CONCERNS, this recipe contains oil AND vinegar. vinegar is a fairly strong acid that kills bacteria, the idea behind pickles, which often contain garlic.totally different than oil alone,which can be dangerous, unless mixture heated to kill bacteria like botulism. - 1/16/12

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  • 4 of 4 people found this review helpful
    love love!

    A while back, I started to save my glass bottles of finished salad dressings so I could begin making my own and have something pretty to put them in. Yup! - 3/8/12

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  • 4 of 4 people found this review helpful
    This is so delicious on fish. - 1/5/12

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  • 2 of 2 people found this review helpful
    Here in Spain, people put olive oil that has garlic in it on their toast in the morning...it is delicious. And the containers of oil with garlic sit out, as far as I know there have been no botulism incidents. They donīt put eggs in the fridge either, though. - 6/18/12

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  • Incredible!
    2 of 2 people found this review helpful
    Nice and tangy and easy and quick to make. I usually have all these ingredients on hand. Just be careful about the serving size:) - 3/25/12

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  • Incredible!
    1 of 1 people found this review helpful
    I luv this recipe, it sounds fantastic. - 9/12/12

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  • O.K.
    1 of 7 people found this review helpful
    Too many calories. - 6/25/12

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  • 1 of 1 people found this review helpful
    I used to think that only creamy dressing where at one time the only type i ate . Have been trying new taste this is very good . right combo . - 3/23/12

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  • 1 of 2 people found this review helpful
    This sounds delicious. Will be trying today - 12/4/11

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  • delish! - 11/24/13

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  • Used up to soon to worry You can eat raw garlic no worse then any rout vegetables - 11/24/13

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  • This was fabulous. I make a lot of on-the-spur-of-the-moment dressings (no recipe) but this one is a keeper! Love that the mustard keeps the dressing from separating too quickly! - 1/6/13

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  • This IS good! - 1/6/13

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  • I make this all the time however; I use splenda 1-2 teaspoons add water as well, leave out the salt, add some fresh parsley. Dry mustard works well. Don't need use that much Olive oil. Use an immersion stick to blend. Store in a mason jar. - 10/22/12

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  • Yum! Really good! - 10/22/12

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  • Easy to make and very tasty! - 10/4/12

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  • I buy pre-chopped garlic in olive oil off the store shelf all the time. I keep it in the fridge. Never had a problem.

    Where did that concern come from? - 10/4/12

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  • I think I will try to increase the Balsamic and reduce the olive oil to cut down on the calories. Will post the results. - 10/3/12

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  • This sounds fabulous, and, best of all, I have all of the ingredients on hand -- I'm going to mix some up and give it a try tonight! (I don't think keeping this in the fridge for a week or so would be an issue; and the garlic could always be roasted first for anyone still concerned about that). - 10/3/12

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  • Can't wait to try this one.
    - 10/3/12

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  • LOVE!! - 9/18/12

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  • I tried out this recipe and it is awesome! - 9/12/12

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  • For years my family has combined olive oil and garlic without issue. The dressing is good with ingredients I always have on hand and relatively low sodium compared with store salad dressings. overall a winner - 8/10/12

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  • I also read about the olive oil and garlic. I am going to check WEBMD and see if there is answer. - 8/10/12

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  • Very Good
    0 of 1 people found this review helpful
    Will definitely try this. It sounds so simple to make and I have all the ingredients!! I will serve it over a spinach salad with radishes, cucumbers, tomatoes, onions and carrots. Yum! - 7/7/12

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  • This salad looks just like one a coworker recently brought to our healthy lunch pitch-in. It was yummy! - 6/25/12

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  • Incredible!
    0 of 1 people found this review helpful
    My husband and I really liked this! However, the children did not. - 6/12/12

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  • i have been looking for a good recipe for a balsamic vinegarette. definitely going to try! - 3/30/12

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  • Delicious! - 1/16/12

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  • I've stored Garlic in oil in the refrigerator before and have had no problems. Granted the dressings were polished off within 2 wks of being stored but haven't had any problems. - 1/16/12

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  • Optimist1948 is right you cannot store garlic in oil in the refrigerator, it promotes the growth of the botulism bacteria whish is extremely dangerous. - 1/16/12

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  • I thought there was a problem leaving garlic in oil. Botulism maybe? - 1/4/12

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  • I prepared my own mustard to give it some extra kick! - 12/3/11

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  • Incredible! - 11/29/11

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