1/2 cup Balsamic Vinegar
1 Tablespoon sugar (I use 2 packets of Splenda)
2 teaspoons salt
1/2 teaspoon celery seed
1/2 teaspoon white pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 clove of garlic, minced
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Combine, in order, in a jar with a tight fitting lid. Give a great shake. Ready to use or refrigerate. Always shake before pouring onto a salad. Today, I've used the dressing on my Red Salad of Kidney Beans and chopped fresh tomatoes. This dressing is great on any green salad, as well!
Enjoy!
Oil first. I'm using Canola oil. You can use olive oil, but it will be solid when kept in the fridge. I prefer to be able to use my dressings cold.
Now the Balsamic Vinegar. Costco sells a very nice one, direct from Modena, Italy!
The spices, all measured out, ready to go.
In the spices go.
Looks pretty! Put the lid on, tight. Shake, shake, shake!
I used about 1/4 cup on this red salad.
A little sprinkle of parsley for color and we're ready to eat!
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