For best results, select “landscape” setting when printing recipes.


Balsamic Vinaigrette
The woody tang of balsamic vinegar is impossible to describe satisfactorily, and once tasted it is impossible to forget. Toss this dressing with bitter but tender greens like arugala, mache and very young dandelion.
Origin: Italian
Ingredients:

2 tablespoons COLAVITA Balsamic Vinegar
2 tablespoons dry red wine
1/2 teaspoon kosher salt, or as needed
1/2 cup COLAVITA Extra Virgin Olive Oil
Freshly ground black pepper


Preparation:

1. Combine the vinegar, red wine and 1/2 teaspoon salt in a medium bowl. Whisk in the oil until blended and season to taste with pepper and additional salt if necessary. 2. Store covered in the refrigerator up to 10 days. Bring to room temperature and whisk thoroughly before serving. Makes about 2/3 cup, enough for 6 servings of salad
Per Serving: 163 Calories; 18g Fat (2g Sat, 13g Mono, 2g Poly); trace Protein; trace Carbohydrate; 0 Dietary Fiber; 0mg Cholesterol; 160mg Sodium.  Food Exchanges: 3 1/2 Fat.