- 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
Reviews for Tangy Balsamic Vinaigrette
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Reviewed Jan. 19, 2014
"This is a wonderful, tasty dressing - so easy and fast."