1cupolive oilExtra Virgin See recipe notes about OIL
½cupWhite Balsamic Vinegar
1tablespoonItalian herbsdried
1tablespoonlemon juice concentrate
¼teaspoongarlic powder
½teaspoondried mustard
½teaspoonsugar(optional)
Instructions
Combine olive oil and white balsamic vinegar in mixing bowl; whisk
1 cup olive oil, ½ cup White Balsamic Vinegar
Add remaining ingredients; whisk together and serve
1 tablespoon Italian herbs, 1 tablespoon lemon juice concentrate, ¼ teaspoon garlic powder, ½ teaspoon dried mustard, ½ teaspoon sugar
Notes
You may substitute dark balsamic vinaigrette for white, but the flavor profile of the salad dressing will change a bit
Do not substitute white distilled or apple cider vinegar for the white balsamic vinegar; the oil and vinegar won't emulsify as well
Lemon juice: use 1 tablespoon of lemon juice from concentrate or the juice from half of a lemon
ABOUT THE OILThis dressing may solidify a little upon refrigeration but will easily emulsify once it's at room temperature. If you want a dressing that will not solidify at all upon refrigeration, replace the 1 cup of olive oil with ⅔ cup olive oil and ⅓ cup vegetable oil. The vegetable oil helps stabilize the dressing without affecting the flavor.