I absolutely love a good balsamic salad dressing. For years I would buy store bought salad dressings and they always left me disappointed by the lack of creamy flavor, the overly salty taste not to mention the awful ingredients in even the “best” of brands.
A good Italian restaurant always seemed to have the kind of balsamic dressing that appealed to my tastebuds; creamy, tangy but not too tart.
I have played around with my dressing recipe for a long time and by now I do not even measure it. Anyone who has eaten one of my salads over the past decade has had one version or another of my homemade balsamic. I have to be honest, I do not even measure when I make it but eyeball it and then do the good ole’ taste test to see if it needs any tweaks.
But for you all today, I measured so I could share with you how easy it is to cut out the store bought dressings and make your own! Feel free to experiment a little yourself and make it your own.
I keep my ingredients simple. The added Romano cheese gives this dressing its creaminess, but if you are dairy-free you can easily just eliminate. The key to getting your salad dressings nice and emulsified is a good blender. Add the oil in last or even slowly as you are blending. My BlendTec is so super powered that it perfects the dressing in just seconds.
Creamy Balsamic Dressing
- 1/2 cup balsamic vinegar
- 3/4 cup EVOO
- 2 tbsp. dijon mustard
- 2 tbsp. honey
- 1 clove of garlic
- 1/4 tsp. black pepper
- 1/4 cup Romano cheese
- (opt’l) fresh or dried herbs of chose (basil or oregano are great!)
Add in all of your ingredients except your EVOO and blend until smooth. Add in your EVOO and blend for an additional 10-15 seconds until thick and creamy.
I could seriously get out a spoon and just start eating this dressing straight!
Dress your salad and ENJOY!
**NOTE: Store in a glass container for up to 2 weeks in the fridge