Creamy Balsamic Dressing

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I’ve been to a lot of salad bars in my time and am always watching what people are choosing in their salads. And not surprising, everyone is different when it comes to salad ingredients. We all have different tastes and it is very clear when it comes to salad. But interestingly, most people order the same dressing. I’ve noticed this but I also asked at many salad bars and my suspicion was confirmed. Creamy balsamic vinegar dressing is the most popular choice. It’s also bottled and sold by a lot of places, for a lot of money by the way. So I can’t believe it’s taken me this many years to post, but here it is, a great (really great), homemade version of what you get at the salad bar. I think it’s a dressing that you should keep on hand all the time. It’s a great dip, chicken marinade, or baked potato topper. I like to serve it on a good vegetable chopped salad, a nicoise salad with tuna and hard-boiled eggs, or even a Jewish Cobb Salad, with smoked turkey, eggs, and Fake Bacon. I know you will be grateful to have this one in your repertoire.


(Makes 1 2/3 cups of dressing)


4 cloves garlic, grated

3 tablespoons mayonnaise

2 tablespoons lemon juice

1 tablespoon Dijon mustard

1 tablespoon sugar

1 teaspoon garlic powder
2 teaspoons kosher salt

¾ teaspoon ground black pepper
1/2 cup balsamic vinegar

3/4 cup extra virgin olive oil

For the Creamy Balsamic Dressing:
Whisk together garlic, mayonnaise, lemon juice, Dijon mustard, sugar, garlic powder, salt and pepper until well combined. Add the balsamic vinegar and whisk well. Slowly add in the olive oil (while whisking) to emulsify. Store in a container in the refrigerator until ready to use. This works best if you mix with an immersion blender.

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