Garlic-Balsamic Vinaigrette

(19)
  • Minutes to Prepare:
  • Number of Servings: 12
Ingredients
1 large clove garlic, peeled and smashed1 tablespoon Dijon mustard1 teaspoon honey1/4 teaspoon salt1/8 teaspoon freshly ground black pepper1/3 cup balsamic vinegar1/3 cup plus 2 tablespoons extra virgin olive oil
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.
Servings Per Recipe: 12
Nutritional Info 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

Member Reviews
  • BARBI2E
     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
  • ADRASTEA72
     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
  • AGRIFFITH5
     This is so delicious on fish. - 1/5/12
  • LCKAFF
     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
  • MAKULEWAHINE
     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
  • GREASE31
     I luv this recipe, it sounds fantastic. - 9/12/12
  • CD12011927
     Too many calories. - 6/25/12
  • SUGARSMOM2
     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
  • LADYG67
     This sounds delicious. Will be trying today - 12/4/11
  • NASFKAB
     Great idea - 11/29/19
  • REBIRTHDIVA
     delish! - 11/24/13
  • SANDRALEET
     Used up to soon to worry You can eat raw garlic no worse then any rout vegetables - 11/24/13
  • MICHTOTMAN
     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
  • LEANJEAN6
     This IS good! - 1/6/13
  • CD13280112
     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
  • CD13010528
     Yum! Really good! - 10/22/12
  • HEALTHY4JEANNE
     Easy to make and very tasty! - 10/4/12
  • GERRYS-GIRL
     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
  • GLOFRY1
     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
  • SANDYBREIT
     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
  • DENESEG
     Can't wait to try this one.
    - 10/3/12
  • CD13054257
     LOVE!! - 9/18/12
  • CD13035983
     I tried out this recipe and it is awesome! - 9/12/12
  • L.I.L.MOMMY
     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
  • MNLEONA
     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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