Balsamic Vinaigrette Salad Dressing – Feingold Stage 2

  

¼ cup of balsamic vinegar
(use an approved one like Bionaturae or 365 brand from Whole Foods)
1/2 to 3/4 cup olive oil (Bertolli or
organic)
2 tsp brown sugar (or 2 tsp
honey)
1 TB chopped garlic
½ tsp sea salt
½ tsp freshly ground black
pepper
Beat the vinegar in a bowl
with the sugar or honey, garlic, salt, and pepper until sugar and salt
dissolves. Then beat in the oil by droplets, whisking constantly. Or place all
ingredients in a screw top mason jar and shake to combine. Taste and adjust
seasonings.
Store in refrigerator. Shake
well before using. I have to run mine under warm water as well to melt the oil.
Serve on top of romaine
lettuce, or we use a 50/50 Spring and Spinach mix. My daughter loves this
dressing.  I double the above recipe when
I make it. She likes to add another clove of garlic on top of her salad,
minced.

I got this recipe from www.foodnetwork.com. It is an Emerill Lagasse recipe.

Feingold Stage 2

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