This is an easy twist on our classic balsamic dressing recipe. Make a quick upscale dressing at a fraction of the cost of boutique grocery store dressings! Eating well can be done on a modest budget.

This is great on a bed of mixed greens with fresh or frozen thawed strawberries, blueberries, various toasted nuts such as almonds, walnuts and some cheese such as feta, goat cheese or shredded parmesan.

Easy Everyday Balsamic Dressing Recipe:

1/2 cup authentic extra virgin olive oil (either from one farm or Terra Delyssa brand)

1/4 cup balsamic vinegar (can split with apple cider vinegar or maple vinegar)

2 Tablespoons of honey (optional)

2 Tablespoons of good quality strawberry jam

2 teaspoons Dijon mustard (if too punchy for you drop to 1 teaspoon or omit all together)

1/2 teaspoon freeze dried garlic (can use 1/4 tsp garlic powder but its pretty stinky on the breath after)

1/2 teaspoon salt (Himalayan preferred as it has extra minerals and flavour)

1/4 teaspoon black pepper

1 teaspoon dried thyme (helps with freshness)

1 teaspoon dried parsley (optional, good nutrients)

Pour all ingredients into a food processor and whiz up, or in a jar suitable for an immersion blender, then transfer to the dressing storage jar of choice.

Let sit overnight for flavours to meld and freeze dried garlic to soften (or pound to powder prior to adding to mix).

If you prefer fresh garlic you will likely want to keep it in the fridge, and may need to give it time to come to room temperature – sometimes the emulsification process is enough that it doesn’t solidify in the fridge too quickly but it largely depends on how well it emulsified in the food processor / immersion blender.