Balsamic Vinaigrette

Try dressing your next salad with our homemade balsamic vinaigrette and watch your family devour their vegetables!

Course Salad

Cuisine American

Keyword Balsamic Vinaigrette

Prep Time 5

Total Time 5

Servings servings

Calories 177kcal

Author Kathleen

In a jar with a tightly fitting lid, add all ingredients and shake vigorously to combine, or add all ingredients to a small mixing bowl and whisk together until well combined. Any leftovers can be kept in the fridge for 1 week.

Mason Jar: This is great shaken up in a resealable Mason Jar. Of course, you can whisk the ingredients in a small bowl instead.
Blender: You need a blender to get the ingredients to emulsify really well. Add all the ingredients to the jar of a blender, except garlic, shallots, and oil. Process to blend. Continue processing, then very slowly add the olive oil in a gentle stream to the opening at the top of the lid. Remove from the blender base and stir in the garlic and shallots.
Double It: This vinaigrette is wonderful on a simple green salad—you know, what you likely serve on busy weeknights. I like to make a double batch, serve Portillo's chopped salad on Monday, and then use the rest of the dressing on simple green salads.
White Balsamic Vinegar: To change things up, switch up the classic balsamic vinegar for white balsamic vinegar.
When Adding Cheese To Your Salad: This vinaigrette is wonderful paired with goat cheese, blue cheese, and feta cheese in your salad.