Classic Balsamic Vinaigrette Premium PD Recipe

Oil-free full-bodied salad dressings are my specialty. An incredible dressing can transform tender leafy greens into something to look forward to. This has all the classic flavor of a delicious balsamic vinaigrette. It shakes up, pours on and dresses veggies just like an olive oil based dressing. The full batch contains less caloric value than just one tablespoons of a store bought balsamic vinaigrette. Feel free to pour it on and enjoy eating your way to a slimmer healthier you.

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Responses

    1. I would suggest trying the other dressings that don’t use chia. You could try substituting ground flax. I have not tried this and I’m not sure of the outcome. Flax is not as effective at thickening as chia.

    1. I haven’t tried freezing this one. We never seem to have enough around. I make it in double batches and we use it long before it expires. I have tested freezing tofu based dressings, it changed the texture and was not enjoyable.

  1. I must admit, sometimes I wasn’t achieving the thickness I wanted in some other of your dressings. I finally figured out what I was doing wrong… I wasn’t blending it long enough to pulverize the chia seeds. This time I soaked them in the water in the blender jar per your suggested 5 minutes and then let it blend longer on high than my previous dressing attempts. Viola!! I got a thick, delicious oil-free dressing. Thanks for another great salad dressing.