This past weekend while reading the April issue of Runner’s World, I came across a recipe for balsamic dressing. I’ve struggled to make this (without a recipe, mind you) for years and always end up just buying a bottle of the BF’s favorite. This recipe though? SPOT ON! It was great!
I made mine in a plastic canister so I could just shake it up. Leave this on the counter. Do NOT refrigerate.
1/2 cup balsamic vinegar
1/2 cup olive oil
2 cloves crushed garlic
2 tsp honey
1 tsp dijon (or a “splurp” if you don’t want to measure)
2-4 tsps thyme/rosemary (I used 2 tsps herbs de provence because it’s what I had)
Their recipe called for red pepper flakes, but I left those out. I added a bit of salt and pepper to taste.
Shake everything up and you’re good to go!
I used this as the dressing for a pasta salad, so here’s that recipe too:
8 oz penne pasta, cooked and chilled
2 cups halved grape tomatoes
1 can artichoke hearts (I use the plain but use marinated if you want)
1/2 cup feta cheese
1/2 a bunch of steamed, chilled and chopped asparagus
Mix everything together, pour on the dressing and let it sit for about 30 minutes at room temperature. Perfect for picnics because it doesn’t need to be refrigerated.