Light Balsamic Vinaigrette

by Anne Bennett on April 25, 2016

Salad BitmojiNote to self (and anyone else listening), do not buy fat-free salad dressings. It’s bad enough that they’re filled with sodium, sugar and artificial ingredients. The deal-breaker for me is that they also taste bad. Homemade is infinitely better — better for you and way better tasting.

I’ve tried numerous recipes for light vinaigrettes. One of them contained 1/4 cup of Dijon mustard, which made the dressing as thick as full-fat olive oil dressings. Nice idea but my salad tasted like I had doused it with steak sauce.

This recipe, from Cooks Illustrated, uses traditional ingredients but thins them with some water. The result is a thinner-than-normal dressing but one that tastes like the real deal (minus lots of calories). So go ahead, pour it on with impunity, knowing that now you’ve got room for dessert!

6 T. water
1/4 cup extra-virgin olive oil
3 T. balsamic vinegar
2 t. Dijon mustard
1 garlic clove, minced
1 t. fresh oregano, minced (or 1/4 tsp. dried)
1/2 t. salt
1/4 t. pepper

Shake all of the ingredients together in a jar with a tight-fitting lid. The dressing can be refrigerated for up to 7 days.

1 Tbsp= 1 WW SmartPoint
2 Tbsp= 3 WW SmartPoints

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