Here are a few dressing and marinade recipes using Balsamic vinegar. Enjoy!

Betsy

From: robert.foster@nashville.com
Newsgroups: rec.food.recipes
Subject: Balsamic Vinaigrette 2

Ingredients :
1 clove garlic, peeled
1 tbsp. Dijon mustard
3 tbsp. balsamic vinegar
Salt and black pepper to taste
1 c. olive oil

Preparation :
Put garlic in the food processor fitted with a steel blade and
add mustard and vinegar. Mix quickly. Add salt and pepper to
taste. Dribble oil into bowl slowly in a steady stream until it is
thick and creamy and all the oil has been incorporated. Add salt
and pepper to taste.

From: "Olivia H. Lee"
Newsgroups: rec.food.recipes
Subject: Balsamic Vinaigrette

Not only is this good on salad, but you can marinate broccoli-slaw in it and
comes out tasting better and healthier than mayonnaise slaw. I put it in
everything. Simple but yummy.

1/3 c. balsamic vinegar
2/3 c. extra virgin olive oil
1-2 t. dijon mustard
Dash of sugar
Salt and pepper, to taste

Combine all ingredients in a jar and shake. Toss on salad or slaw or on a
cold pasta salad.

From: "Ralph S. Buckley"
Newsgroups: rec.food.recipes
Subject: Salad Dressing (Balsamic Vinegar)

My wife and I have used Balsamic vinegar quite a bit. We find
it a tart, but sweet, vinegar to use on salads.

SALAD DRESSING:

one part Balsamic Vinegar (about 1/2 cup)
one part good olive oil (about 1/2 cup)
2 cloves minced or pressed garlic (or to taste)
salt to taste (about 1 tsp)
pepper, freshly ground (about 1 tsp)
mustard, dijon 1-2 rounded tsp

Combine in jar and shake mixture.

Pour over a bed romaine lettuce, with cucumber slices,
tomatoes, sweet red and green peppers, and anything else that
looks good in the 'fridge

Can also be used over rice and to marinate chicken.....

Subject: R-BALSAMIC VINEGAR DRESSI
From: judi.phelps@sjc.com (Judi Phelps)

Here is one of my favorite recipes for salad dressing, hope you like it.

Title: Judi's Balsamic Vinegar Dressing
Categories: Dressings, Personal
Yield: 8 servings

1/3 c Unsalted tomato juice
3 T ;cold water
1/2 c Balsamic vinegar
1 T Fresh lemon juice
1 ts Dijon mustard
1 ts Onion; finely minced
2 lg Cloves garlic; crushed in garlic press
1/4 ts Dried tarragon; crushed with fingers to release flavor
4 Fresh basil leaves; chopped
1/8 ts Dried basil; crushed with fingers to release flavor
dash Dried italian herbs; crushed with fingers to release flavor
1 1/2 ts Mrs. Dash salad seasoning
-mix found in spice section of supermarket (salt free) -Italian style (comes in a glass
bottle)
Freshly ground pepper about 7 turns of the pepper mill
dash Chili powder
Few sprigs parsley; finely - chopped
1/3 c Good quality olive oil

Pour tomato juice, balsamic vinegar, water, and lemon juice into a 2-cup mixing glass.
Add Dijon mustard and mix together well with a fork. Add onion, garlic, and all spices
and mix very well beating with fork until well blended. Pour in olive oil a little at a
time until all the oil is incorporated into dressing. Let sit for at least 1 hour to
blend flavors.

This dressing keeps well for at least 7 days in the refrigerator. Sometimes I like to
add more tomato juice and a little less oil to make it lower in calories. This is
delicious on a mixed green salad with Parmesan cheese sprinkled on top.

From the kitchen of Judi M. Phelps.
Internet: Judi.Phelps@sjc.com or Judi.Phelps@nvn.com

From: rwedeman@attmail.att.com (Robin S Wedeman)

Balsamic Marinade

1/4 cup balsamic vinegar
2/3 cup olive oil
salt
pepper
2 tablespoons of your favorite herb mixture
(thyme, tarragon, basil, oregano)

I marinade long strips of pork tenderloin then skewer accordian style
with whole new potatoes and grill. Its also quite good on chicken.