Basic Balsamic Dressing

Basic Balsamic Dressing

This Basic Balsamic Dressing is a very versatile salad dressing using only a few ingredients. It is salty, spicy and complements all kinds of green salads. It goes well with tomato, vegetable type salads and as well as fruit driven salads.

Notice the ratio of oil to vinegar is lower than many recipes so it is actually a  fairly light dressing and it doesn’t taste sharp like some where the ratio is 1:3 oil to vinegar. 1 Tbsp of olive oil equals 13.5 grams of fat or about 120 calories.  If you dress a salad for 4-6 people that means 20-30 calories only from the dressing!

It will keep your salad calories light but it is heavy on flavour!  If you want to lighten up your dressing to zero calories from fat then check out this similar tasty dressing on my No Fat Strawberry Spinach Salad.

 

The Basic Balsamic Dressing is delicious on this Roasted Pear Salad.

roasted-pear-plate

Or try it with this delicious   Melon and Crispy Prosciutto.

Melon and Crispy Prosciutto Salad

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Basic Balsamic Dressing
Basic Balsamic Dressing
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Course Condiments
Cuisine American
Prep Time 5 minutes
Servings
cup
Ingredients
  • 2 Tbsps shallots finely diced
  • 2 Tbsps balsamic vinegar
  • 1 Tbsp red wine vinegar
  • 1 Tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Course Condiments
Cuisine American
Prep Time 5 minutes
Servings
cup
Ingredients
  • 2 Tbsps shallots finely diced
  • 2 Tbsps balsamic vinegar
  • 1 Tbsp red wine vinegar
  • 1 Tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Basic Balsamic Dressing
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Instructions
  1. Mix all ingredients together and shake or stir well.

Freezer Cole Slaw

Freezer Cole Slaw

This Freezer Cole Slaw is another double-duty recipe.  You can make up a big batch of this stuff and FREEZE it!  You can freeze it in whatever quantity works for your family. It make a great little side salad serving to go in lunches or a last minute side for BBQ sausages or burgers. Continue reading “Freezer Cole Slaw”

Warm Creamy Potato Salad

bacon-and-beer-potato salad

I can’t decide which potato salad I like best!  This is the 3rd variation of German potato salad  I am posting. The base of this is the same as Warm Potato Salad with Beer– only the dressing is different!

This creamy one is really interesting as well because of the warm butter, beer mix you pour over the hot potato dice.  I think you will get a lot of people asking what is in this salad because unless you have seen the recipe it is hard to put your finger on on what you are tasting.

I like this one with Schnitzel because the creaminess offsets the dryness of the schnitzel cutlet.  You can keep it relatively calorie light by using light mayonnaise and light sour cream.

As you may know from my other posts my favourite new way to cook my potatoes is in my pressure cooker, 15-17 minutes for 12 whole medium size potatoes!  And no mushiness!  I feel like I am becoming a broken record!

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Warm Creamy Potato Salad
bacon-and-beer-potato salad
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Course Main Dish
Cuisine German
Prep Time 15 minutes
Cook Time 17 minutes for pressure cooking, 40 for stove top
Passive Time 20 minutes
Servings
servings
Ingredients
  • 12 medium white or yellow potatoes
  • 4 strips bacon sliced 1/4"
  • 1 medium yellow onion diced
  • 2 Tbsps butter melted
  • 2 Tbsps cider vinegar
  • 2 Tbsp light beer (optional) (like Corona, Coors or a lager)
  • 1 Tbsp sugar
  • 1/2 Tbsp salt
Dressing
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tsp salt
Course Main Dish
Cuisine German
Prep Time 15 minutes
Cook Time 17 minutes for pressure cooking, 40 for stove top
Passive Time 20 minutes
Servings
servings
Ingredients
  • 12 medium white or yellow potatoes
  • 4 strips bacon sliced 1/4"
  • 1 medium yellow onion diced
  • 2 Tbsps butter melted
  • 2 Tbsps cider vinegar
  • 2 Tbsp light beer (optional) (like Corona, Coors or a lager)
  • 1 Tbsp sugar
  • 1/2 Tbsp salt
Dressing
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tsp salt
bacon-and-beer-potato salad
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Instructions
  1. Lightly scrub potatoes. Cook whole with skins on. On a stove top this would take about 40 minutes in a dutch oven. Or, follow your pressure cooker instructions and cook for approximately 11 minutes. (Pressure cooker produces preferred final texture).
  2. Allow cooked potatoes to cool until you can handle to peel. They should still be warm to hot.
  3. While potatoes are cooking and cooling, sautée the bacon pieces and onion in a skillet.
  4. Mix the first quantities of butter, beer, cider vinegar, sugar and salt in small dish and microwave to melt the butter and heat mixture.
  5. When potatoes are cool enough to handle, peel and dice them. While they are still warm mix them with the warm bacon and onions. Mix in the warm butter mixture and let them stand about 5 minutes to absorb.
Dressing
  1. Mix the dressing ingredients together in a microwaveable cup. Heat gently -do not boil. I did about 2 minutes on 3/4 power in my microwave.
  2. Pour warm dressing over warm salad and serve.
Recipe Notes

If you want to make this and serve later in the day, prepare the potato salad and mix in the butter mixture to be absorbed. Do not pour the dressing over it until you are ready to serve it.  I would warm the potato salad gently in the microwave (not on high power). Warm the dressing and then pour over the rewarmed potato salad.

If you have leftovers to rewarm do so gently in the microwave.