Betty's Balsamic Vinaigrette -- Mother's Day

Bettyskitchen's picture

Apr. 30, 2013

In this video, Betty demonstrates how to make Balsamic Vinaigrette. This is a tart, tangy dressing that is great for just about any salad. A salad that spotlights this dressing will be the next video uploaded for bettyskitchen's Mother's Day table.


Balsamic vinegar 1/4 Cup (4 tbs)
Chopped garilc 1 Tablespoon , finely chopped (fresh)
Coarse salt To Taste , freshly ground
Freshly ground black peppercorn To Taste
Extra virgin olive oil 3/4 Cup (12 tbs)



1. In a measuring cup, combine balsamic vinegar and garlic.

2. Season with salt and pepper. Whisk to combine.

3. Pour olive oil and whisk well.


4. Drizzle on salad and serve immediately.


You must whisk it back together each time it is served.

You may store leftover vinaigrette in refrigerator for up to 2 weeks.

Recipe Summary

Difficulty Level: Easy
Servings: 8

Nutrition Facts

Serving size

Calories 197Calories from Fat 187

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 43 mg1.79%

Total Carbohydrates 2 g0.7%

Dietary Fiber %

Sugars 1 g

Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet