Herbed balsamic vinaigrette is my favorite dressing for the holidays, because it’s quick to make, bold in flavor and can be paired with just chopped greens and a few veggies which is a nice compliment to the heavier food of the season. The holidays tend to get complicated so have a simple, healthy and delicious recipe that you can relay on. You will need just a few ingredients and a blender to whip this recipe up for your family. It’s easy and they will love it!

Herbed Balsamic Vinaigrette

makes approximately 1 cup
vegan+gluten-free

Ingredients:
3/4 cup extra virgin olive oil
1/3 cup balsamic vinegar
1 teaspoon Italian herbs
1 garlic clove
1 tablespoon Dijon mustard
10 basil leaves
1/2 teaspoon sea salt

Preparation:
Put all ingredients into a blender except the extra virgin olive oil. Blend while slowly drizzling in the oil. Store in a sealed glass container. Serve with chopped dark leafy greens like spinach, chard or kale. 

mTip: You can make a double batch, this dressing will last for a week or more if kept refrigerated. When you are ready to use, bring it to room temperature and shake, stir or blend again in a blender to incorporate all of the ingredients.

From my family to yours,
HAPPY Thanksgiving!