Simple Balsamic Vinaigrette

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The recipe is good, but I agree on the ratio of ingredients. No wonder Americans are so fat! How about equal parts vinegar and oil. Even if it is olive oil that is way too much. I think we all could use a lot more vinegar and less oil.

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This is a nice twist on balsamic vinegrette dressing. I always use this same exact ratio of balsamic vinegar to olive oil and then I vary up the flavorings, sometimes I add a tbsp of dijon mustard, sometimes a tbsp. of strawberry jam or a tbsp. of orange marmelade. Now I can include a tbsp of minced garlic and some brown sugar to my repertoire of salad dressings!

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AWESOME. Just what I was looking for. YUMMY X 2.

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I love this vinaigrette, however, 3/4 cup olive oil is too much so I think 1/2 cup or at the most 2/3 cup olive oil is plenty. Otherwise, the other flavors are drowned out by the olive oil.

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My husband and me love this dressing, I might go higher on the vinegar to oil ratio, as in more vinegar, less oil, but thats because we like the zip of the balsamic. I also add a touch of dijon to give it more body. Yum!!

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The dressing was very tasty. My husband said it tasted like something he ate at a local restaurant.

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This is a delicious dressing! I love the one from a local restaurant, so searched for one I could make for home. This one is even better! My vinegar was very sweet already, so I did not add brown sugar; I also used less oil. I could see how the addition of other herbs would be delicious as well.

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I use a lower oil-to-vinegar ratio too. I also added half a teaspoon of chopped ginger, and it was fantastic!

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I've made this and drizzled it over grilled asparagus ... Delicious!

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Very good. I use less oil and sometimes add fresh herbs, but delicious!