A summer salad deserves a healthy and delicious salad dressing. This Balsamic Vinaigrette Recipe is described in the video. It is simple and fun recipe to add to your summer favorites.
Lettuce, spinach, and other salad greens are an important part of a healthy diet because they can be a year-round source of Vitamin A and Vitamin C and other nutrients. Using a combination of several leafy greens enhance the flavor and color of a salad. Some have a mild flavor and crisp texture and others have a slightly bitter or tangy flavor that adds variety to a mixed salad.
Red and dark green leafy vegetables are generally higher in antioxidants, Vitamin B6, and other nutrients. Leafy greens are naturally low in calories and sodium and are fat free.
It is important to store salad greens in the refrigerator and rinse well under cool running water before using, unless they are labeled pre-washed and are ready to serve.
When shopping, pack fresh salad greens separately from raw meats and poultry.
Always wash hands before preparing salads and make sure your working surface or cutting boards are clean.
A fresh, homemade salad dressing can complement a salad made with a variety of greens. Please enjoy this video.
Balsamic Vinaigrette Recipe
1/4 cup balsamic vinegar
2 teaspoons dark brown sugar
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup olive oil
Herbs from the garden.
Mix the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then add in the oil by droplets, whisking constantly or place all the ingredients in a screw-top jar and shake to combine.
Taste and adjust the seasonings and add fresh herbs. Makes about 1 cup. 1 Tablespoon = 125 calories; 14 g fat; 62 mg sodium
** If not using dressing right away, refrigerate, shaking again before use.
The LSU AgCenter and the LSU College of Agriculture