This is an oil-free, guilt-free balsamic dressing recipe. It is perfect
salads and tostadas. You can even drizzle it over vegetables and rice.
2 1/4 oz
1 oz agave
2 1/2 oz
6 oz rice
1 Tbsp basil
1 tsp garlic
1 tsp paprika
1 tsp black
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.
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
per serving: 20 Fat: 0.2 g
(9.6%) Protein: 0.3 g CHO: 4.8
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