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05-20-2015 03:08 PM
05-20-2015 04:17 PM
05-20-2015 11:28 PM
I eyeball the balsamic vinegar and EVOO. Probably one part vinegar to 3 parts EVOO. I put it at the bottom of the salad bowl and hour or so before putting the greens in. I add a clove of fresh garlic, a pinch of sugar to but down on the acidity and a sprinkle of Italian Seasoning from the jar.
I've been making it this way for years because it's the way my mom made it.
05-22-2015 09:38 PM
Randy’s Vinaigrette Dressing
¼ cup extra virgin olive oil
½ cup canola, corn oil, or safflower oil
4 Tbs vinegar (dark balsamic, light balsamic, red wine, tarragon, etc.)
1 tsp table salt
¼ tsp finely ground pepper
½ tsp dry mustard
2 cloves garlic, chopped small
Combine in a container from which the dressing can be easily poured, then shake vigorously. Make one day ahead of intended initial use so flavors can develop.
*I usually double this recipe. It’s been a staple in my frig since passed along to me by a dear friend in the late 70s.
*When I discovered light balsamic vinegar, it was necessary to go to lighter oil, so brought safflower into the mix.
*Initially intended use was with red wine vinegar. However, with a change to safflower oil for light balsamic or retention of canola for dark balsamic, this is a wonderful and simple recipe for many vinegars any way you look at it.
05-22-2015 10:48 PM
Trader Joe's
05-22-2015 11:44 PM
05-24-2015 11:43 AM
I just add mine right into the bottom of the bowl when I make mine so, I don't have extra on hand. However, as long as it's cool in the house, I'd leave it on the counter for a day or two. You could also refrigerate it and then take it out an hour or so before you use it. I do not like bottled oil/vinegar salad dressings so, don't take my word for it.
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