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Balsamic Dressing Recipe

14 servings

This is an oil-free, guilt-free balsamic dressing recipe. It is perfect for salads and tostadas. You can even drizzle it over vegetables and rice.

2 1/4 oz dijon mustardbalsamic dressing
1 oz agave nectar
2 1/2 oz balsamic vinegar
6 oz rice vinegar

1 Tbsp basil
1 tsp garlic powder
1 tsp paprika
1 tsp black pepper

3/4 oz cornstarch
32 oz water

In a medium straight-sided bowl, weigh dijon mustard, agave nectar, balsamic vinegar, and rice vinegar. Remove bowl from scale and add basil, garlic powder, paprika, and black pepper. Beat with a whisk until smooth.

In a medium nonstick saucepan, weigh cornstarch and water. Remove from scale and before heating, stir to dissolve cornstarch. Then heat, stirring constantly, until mixture comes to a boil. Remove from the heat immediately.

Pour hot mixture into bowl with vinegar and spices. Beat with the whisk until well mixed. Refrigerate.

Comments: This dressing will keep for 2 weeks or more in the refrigerator. The cornstarch-and-water mixture substitutes for oil. We use mainly rice vinegar because it is mild. With no oil to soften the balsamic vinegar, the dressing would be too acidic with just balsamic vinegar.

Yield = 42 oz    1 serving = 3 oz

Calories per serving: 20   Fat: 0.2 g (9.6%)   Protein: 0.3 g   CHO: 4.8 g

All of our recipes are written by weight. If you don't know how to measure food with a kitchen scale, please read these instructions before you start to measure any ingredients!

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