- Add all ingredients to small blender or food processor. Blend until smooth, adding water 1 tablespoon at a time until desired consistency is reached. I typically add 3 tablespoons. Alternatively you could whisk in medium bowl, but using a blender or food processor is best.
- Taste test the dressing to make sure you’re alright with the vinegar-sweetness ratio, adding more sweetener or more balsamic to taste.
- Serve with salads, roasted veggies, or even as a chicken or steak sauce.
- Store salad dressing in covered jar in refrigerator up to 1 week. Dressing may get thick after sitting in fridge You can add a little bit of water and stir well with spoon before using.
*Adjust according to taste. I like a good balsamic vinegar taste but if you’d like you can use less, or even a touch more if you prefer strong. You can also balance out with more or less maple syrup.
**Could sub avocado, almond oil, or even pumpkin seed oil.
- Serving Size: 1/8th
- Calories: 100
- Sugar: 1g
- Sodium: 181mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg