We love salads over here, so much in fact that when I asked my three-year-old what she wanted for dinner so replied, “salad.” Thata girl. I have lots of flavored vinegar and make salad dressing frequently, but Balsamic Vinaigrette is my number 1 go-to salad dressing. It can be used to make a dinner salad with grilled chicken or on a side salad served alongside pasta, rotisserie chicken, steak, een alongside brunch options like a frittata. It pairs well with Mediterranean dishes, livens up standard meat and potato fare, and works great alongside egg dishes. It’s versatility and pure deliciousness makes it a favorite in our household.
I like Balsamic Vinaigrette best with mixed greens or arugula, something with a slightly bitter edge, but it works with romaine and standard mixes. For brunch alongside eggs, I add shaved Parmesan, toasted pine nuts, and chunky garlic croutons to arugula. For a standard dinner salad, I add carrots, cucumbers, colored peppers, grape tomatoes, purple onion and sunflower seeds. It also makes a great chopped salad with salami, chickpeas, and sugar snap peas, among other things. It makes enough vinaigrette to dress a large salad or two small dinner side salads. Leftovers store well in the fridge, at the ready for when your child requests salad for dinner.