Simple Balsamic Salad Dressing

So, when you eat as many cupcakes as I do you need to eat a few salads to balance things out.  It is a good thing that I really love salads, shh, don’t tell the cupcakes.  I used to be a strict garden salad with ranch dressing kind of girl, but as I have gotten older my taste buds have shifted to include all sorts of variations of the simple salad.  My favorite combo currently is baby spinach, goat cheese, walnuts and dried cranberries with this balsamic dressing.   One of main reasons I like making my own salad dressing is the oil.  I have nothing against vegetable oil, or soy (the two oils normally used in bottled dressings) but I prefer to use olive oil when I can.  If I am going to deep fry something I won’t reach for the olive oil, but if I am going to have a salad it is the oil I want. I also think this is great as a marinade for chicken.

I start with my olive oil and balsamic in a jar.  I use two parts olive oil to one part vinegar.  DSC_0001

Next I measure out my spices.  I have here: garlic powder, onion powder, basil, oregano, sugar, salt, pepper, celery salt, and Dijon mustard.DSC_0003.JPG

Feel free to adjust these or play around with your amounts.  Sometimes I add some red pepper flakes into the mix as well. You add these into your jar and give it a few good shakes.  I have my helper do that part.


And voila, we have salad dressing!  I keep it on the counter for the week and I think it stays just fine, but if that terrifies you then pop it in the fridge. If you do refrigerate it then take note that the olive oil might solidify (this is why it isn’t really used in salad dressing you buy) so just take it out ten minutes before you need it and it will be good to go.

Balsamic Vinaigrette

  • Servings: 6-7
  • Difficulty: easy
  • Print

A flavorful dressing perfect for salads or as a marinade.


  • ½ Cup Olive Oil
  • ¼ Cup Balsamic Vinegar
  • 1 tsp Dijon Mustard
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Basil
  • 1 tsp Dried Oregano
  • 1 tsp Sugar
  • 1 tsp Kosher Salt
  • ¼ tsp Pepper
  • ¼ tsp Celery Salt


  1. Combine all Ingredients in a jar with a lid and shake vigorously.

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