Balsamic Vinaigrette

By gwendee1

Salad dressing doesn’t get much quicker than this! This dressing keeps well in the fridge, and it's a great alternative to the store-bought kind. I just toss everything into a mason jar, screw on the lid, and shake it up!

gluten-free, nut-free, raw/no bake, soy-free, refined sugar–free, grain-free

Ingredients

• Makes 3/4 cup
• 1/4 c apple cider vinegar
• 3 Tbsp flaxseed oil or extra-virgin olive oil
• 2 Tbsp balsamic vinegar
• 2 Tbsp unsweetened applesauce
• 1 Tbsp pure maple syrup
• 1 1/2 tsp Dijon mustard
• 1 clove garlic, minced
• 1/4 tsp fine-grain sea salt, or to taste
• Freshly ground black pepper

Preparation

Step 1

WHISK together all ingredients in a small bowl or simply combine in a jar, screw on the lid, and shake. This dressing will keep in an airtight container in the fridge for at least 2 weeks.

Tip: Feel free to adjust this dressing to suit your own taste preferences. I tend to like an acidic bite to my salad dressing, but if you prefer less acidity, simply decrease the vinegar or increase the sweetener. Play around with the amounts and have fun!

NUTRITION (per 2 Tbsp serving) 83 cal, 0 g pro, 6 g carb, 0 g fiber, 4 g sugars, 7 g fat, 1 g sat fat, 97 mg sodium