Fat-Free Creamy Balsamic Vinaigrette
Prep: 10 minutes Chill: 2 hours
Serves:Makes 2 1/2 cups
By Diane Barnett
Many of you have talked to me about how salad dressings are one of those things you just can't seem to get right; you can't find a healthy one that you like, they take too much time to make, they don't taste good, etc. You know what I mean. Well, give this dressing a try and you may just find a new favorite! This is a delicious dressing that really sticks to the lettuce leaves. This keeps in the refrigerator for several weeks, if it lasts that long.
- 1 cup water
- 1/4 cup balsamic vinegar
- 1/4 cup apple cider vinegar
- 1/4 cup red wine vinegar
- 1/4 cup unseasoned rice vinegar
- 3-4 cloves garlic
- 1/4 cup low-sugar organic ketchup
- 1 tbsp Dijon mustard
- 1-2 tbsp agave nectar
- 1/2 tsp Xanthan Gum
Place all ingredients in a blender jar and process until very smooth and emulsified. Taste for sweetness and add more Agave to taste if necessary. Chill in refrigerator for at least 2 hours. Dressing will thicken as it chills.
Hint: Use the best quality vinegars you can find for the best tasting dressing. Xanthan gum is an excellent thickener for oil-free salad dressings because it thickens without heat as the dressing chills in the refrigerator.