Balsamicportdrizzle Recipes

OUR FAVORITE BALSAMIC VINAIGRETTE

Our Favorite Balsamic Vinaigrette image

This vinaigrette does not separate for at least 30 minutes once you shake it! Simple, sweet, and savory.

Provided by Singer6

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 7

Ingredients

½ cup olive oil
¼ cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 shallot, minced
1 clove garlic, minced
salt and ground black pepper to taste

Steps:

Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

Nutrition Facts : Calories 132.8 calories, Carbohydrate 3.2 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.9 g, Sodium 38 mg, Sugar 2.1 g

BALSAMIC DRIZZLE

Balsamic Drizzle image

A two ingredient recipe that great on salads to grilled meats. I like to drizzle over a spring mix salad with oranges and feta or chevre cheese. From Rachael Ray.

Provided by kristine_kiner

Categories Salad Dressings

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 2

Ingredients

1 cup balsamic vinegar
2 tablespoons brown sugar

Steps:

Combine ingredients in a small pot over medium-high heat and bring up to a bubble. Reduce heat to medium and cook the mixture until reduced by about half and is thick and syrupy, about 10 minutes.

Nutrition Facts : Calories 13, Sodium 1.4, Carbohydrate 3.4, Sugar 3.3

BALSAMIC-PORT DRIZZLE

Balsamic-Port Drizzle image

Ruby-red Port give this dressing a sophisticated sweetness ad depth that makes it ideal for drizzling over dark greens topped with fresh fruit (try juicy plums), golden raisins or snipped dried apricots, toasted nuts and crumbled goat cheese. From Eating Well.

Provided by Bev I Am

Categories Salad Dressings

Time 20m

Yield 1 cup

Number Of Ingredients 9

Ingredients

1/2 cup port wine
1/3 cup balsamic vinegar
1 tablespoon honey
1 tablespoon finely chopped fresh thyme or 1 teaspoon dried thyme
1/4 cup finely chopped shallot (1 large)
2 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
1/4 teaspoon salt, to taste
fresh ground pepper

Steps:

Combine port, vinegar, honey, thyme and shallot in a small saucepan.
Bring to a boil over medium-high heat.
Reduce heat to low and simmer, uncover, for 5 minutes.
Remove from the heat and whisk in mustard; oil, salt and pepper.
Serve warm or at room temperature.

Nutrition Facts : Calories 617.4, Fat 28.3, SaturatedFat 3.8, Sodium 958.4, Carbohydrate 56.8, Fiber 1.4, Sugar 39.4, Protein 3.2

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