Basic Balsamic Vinaigrette Salad Dressing – in general, mix 1 part vinegar with 2 or 3 parts olive oil; if it’s a strong-tasting vinegar, go more toward 1 part vinegar to 3 parts oil. Lately, I’ve been experimenting with fruit-flavored vinegars, such as apricot and lime and using them with minimal oil; but plain balsamic does a great job in dressings, and is zero calories. Olive oil, by the way is 120 calories per tablespoon, so you can see how dousing your salad in dressing can easily add to the calories – but at least they’re good ones! And if you’re enjoying a filling salad with a good protein source, you’ll stay full longer and avoid eating other high calorie not-so-healthful foods.
1/3 cup balsamic vinegar
1 clove garlic, minced
1 tsp dark brown sugar
1/2 tsp salt
2/3 cup extra-virgin olive oil
Use this over arugula, fresh basil, cherry tomatoes and a protein of your choice (salmon, chicken, turkey, cottage cheese or vegetarian options of tofu or beans).
Or over your basic lettuce (the darker the better) or spinach, with red peppers, cucumbers and chick peas.
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