Make it with basic pantry staples. Ready in under 5 minutes —hello, lazy day vinaigrette! Light, tangy, and perfect for dressing up salad, grain bowl, or roasted veggies.

Makes 2 cups.In a large bowl, whisk together the vinegar, shallots, Dijon and juice concentrate. Add chili flakes, fennel seeds, salt and pepper to taste, and whisk well. Slowly drizzle in the oil ...

In a small bowl whisk together the ¼ cup of olive oil, white balsamic, Dijon mustard, a touch of honey, red pepper flakes, salt and pepper to taste. Whisk it until it emulsified or well combined.

DRESSING Kurtis’ White Balsamic Vinaigrette * 4 tablespoons white balsamic vinegar * 1 tablespoon chopped fresh thyme or 1 / 2 teaspoon dried thyme * Pinch salt and fresh-ground black pepper * 1 ...

The glass bottles are recyclable, and also reusable — after you finish the vinaigrette, wash out the bottle and use it to ...

¼ Cup White Balsamic Vinegar ½ Cup Extra Virgin Olive Oil 4 Cups Salad Greens-spring mix, arugula, romaine, cut into 1" pieces 1 Cup Native Strawberries-cut into wedges ½ Cup Red Onions-thinly ...

Drizzle over enough vinaigrette to moisten and gently toss so all the leaves are covered in vinaigrette. Place in a serving bowl and serve immediately.

The dressing also works as a nice marinade for shrimp, chicken, or tofu, particularly if you're using it to top a salad dressed in the vinaigrette. Marinate the proteins for at least an hour and then ...

1/4 cup white balsamic vinegar 2 Tbsp fresh lime juice 3 Tbsp honey or other sweetener of your choice 1 Tbsp Dijon mustard 3 garlic cloves, minced 1 Tbsp dehydrated onion 1/2 tsp dried rosemary ...