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Creamy Balsamic Vinaigrette

 

Creamy Balsamic Vinaigrette

Mealtimes have felt EXTRA boring for about a week now… I’m in a rut. I mean, I think we all know I have breakfast down pat. Lunch is no problem… I just eat soup because no one else will and I LIKE IT. I have no problem at all feeling creative with desserts or snacks. Those things are always fun. It’s dinner that is reeeeeally gettin’ me down.

I’m bored with chicken.

I’m bored with the grill.

I’m bored with pasta. And rice. And potatoes.

All the vegetables at the grocery store looked super boring on Sunday morning, but I may have been temporarily blinded by the giant-sized Pumpkin Spice Latte that accompanied me around the produce section. Sidenote: there were NO BANANAS at the supermarket. Not even one. Is there a banana shortage that I am totally unaware of?

Even Pinterest has failed to provide me with inspiration. That’s bad, right?

So until I figure something out, I’m going to share something with you that is the opposite of boring: Creamy balsamic vinaigrette. And THIS (I just can’t stop looking at this… it never ever stops being funny).

Anyway… this dressing is completely awesome! I love it. It makes carrot sticks interesting. Broccoli likes to dance around in it. Mixed green salads wanna swim in this stuff. I might have soaked a bit of it up with a pinch or two of whole wheat bread. Annnd I may have drizzled a little over Chad’s sandwich at lunch to see if he’d notice. He did. It’s his new favorite thing. I’m thinking I’ll try it as a marinade as soon as I make friends with chicken again. It’s only a matter of time.

So I’m trying extra hard to drum up some creative dinner energy. And until I come up with a few new somethings, we’re gonna be eating this dressing on everything.

If you have any suggestions, I’m wide open!

Creamy Balsamic Vinaigrette
 
Prep time
Total time
 
Author:
Serves: 18-20
Ingredients
  • 4 cloves garlic, very very finely chopped
  • 3 tablespoons mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon spicy or dijon mustard
  • 1 tablespoon sugar
  • 2 teaspoons Morton’s Nature’s Seasoning
  • 1 teaspoon salt
  • ½ cup balsamic vinegar
  • ¾ cup olive oil (extra light is recommended)
Instructions
  1. Whisk together all of the ingredients EXCEPT the balsamic vinegar and olive oil.
  2. When they are well-combined, whisk in the balsamic vinegar and then gradually whisk in the olive oil.

(from THIS recipe at My Life as a Mrs)

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