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Fresh, tangy, and naturally sweet, this homemade balsamic vinaigrette is quick to make, free of additives, and perfect for salads, veggies, or marinades.

Ingredients

• • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard or 1 tablespoon of plain Greek yogurt (helps emulsify)
  • 1 teaspoon honey or maple syrup (optional, balances acidity)
  • 1 clove garlic, finely minced or crushed
  • Salt and black pepper to taste

Method:

1. 1. In a small bowl or jar, whisk (or shake) together the balsamic vinegar, mustard or yogurt, honey, and garlic.
   2. Slowly drizzle in the olive oil while whisking continuously, until the mixture emulsifies (thickens and blends).
   3. Season with salt and pepper.
   4. Taste and adjust with more vinegar for sharpness or oil for smoothness.

Serves: 4

Approximate nutritional analysis per serving: 100 calories (10 grams of fat, 1 gram of protein, 2 grams of carbohydrates, 0 grams of fiber, 1–2 grams of sugar).

Tips

• • A ratio of 3 parts oil to 1 part vinegar is the classic vinaigrette base.
  • Store in the refrigerator for up to 1 week. Shake before using.

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Robert Ferguson is a California- and Florida-based single father of two daughters, clinical nutritionist, researcher, best-selling author, speaker, podcast and television host, health advisor, NAACP Image Award Nominee, creator of the Diet Free Life methodology, and Chief Nutrition Officer for iCoura Health. He also serves on the Presidential Task Force on Obesity for the National Medical Association and the Health and Product Advisory Board for Zinzino, Inc.

You can reach Robert via email at robert@dietfreelife.com.

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