Grandma's Balsamic Vinaigrette!
Delicious addition to your Salad with Fresh Parsely and Red Onion! This recipe would be for a large salad/group or it can last 3 days or so for smaller nightly salads so you don't have to make it each night
Servings: 12
Ingredients
- 1 Cup Olive Oil
- 1/3 Cup Balsamic Vinegar Sometimes I add a little more
- 1/3 of 1 Large Red Onion Sliced very thin
- 1/4 Cup Flat Leaf Parsley (Italian) Finely diced
- 3/4 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Galic Powder
Instructions
- In a large measuring cup combine olive oil, balsamic venegar, salt, pepper, and garlic powder. Whisk to blend
- Use a very sharp knife to slice very thin slices of red onion. I find the thinner the slice the more pickled the onions become
- Finely dice the parsley
- Add red onion and parsley to the vinaigrette, stir and let sit for at least two hours if not more.
- Toss with your salad at meal time. STIR VINAIGRETTE VERY WELL BEFORE TOSSING. The onion and parsley make it a bit more challenging to make sure you're getting the right proportions of oil and vingar on the salad.