Tangy Balsamic Vinaigrette Recipe
This salad topper coats spinach or any greens so nicely...and it's easy to prepare. I like to use balsamic vinegar, which gives it a tart, refreshing flavor. -Alcy Thorne, Los Molinos, California
- 1/2 cup balsamic vinegar
- 1/2 cup sugar
- 1/3 cup ketchup
- 1/4 cup finely chopped onion
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 cup olive oil
- Salad greens and croutons
- In a blender, combine the vinegar, sugar, ketchup, onion, Worcestershire sauce and salt; cover and process until smooth. While processing, gradually add oil in a steady stream. Serve with salad greens and croutons. Yield: 2 cups.
Originally published as Tangy Salad Dressing in Taste of Home April/May 2003, p37
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