Balsamic Vinaigrette is a favorite of many, but I’ve been avoiding it for years because it’s made with refined sugar, oil, and salt. Actually, it’s that addition of sugar, oil, and salt that makes a vinaigrette rather than the straight vinegar.
Now, you can boost your salad with this Plant-based Balsamic Vinaigrette! I added chia seeds to thicken the dressing and a date or two for sweetness, but the best part is the seasoning mix to round out the flavor and leave you looking forward to the next bite.
Recipe by Katie Mae
Makes 1½ cups | Ready in 5 minutes | Stores 10 days in fridge
- 1 cup water
- ½ cup balsamic vinegar
- 3 tablespoons chia seeds
- 3 garlic cloves (or up to 6 cloves if roasted first)
- 1–2 Medjool dates, pitted
- ½ teaspoon black pepper
- ¼ teaspoon no salt seasoning (i.e. Benson’s Table Tasty)
- ¼ teaspoon dried oregano
¼ cup chopped fresh parsley
- Add all ingredients to a blender, except for the parsley. Blend until the dressing has a smooth and even consistency.
- Add the parsley. Blend for just a couple seconds or pulse couple times, so you can still see green flecks of the parsley.
- Transfer to an air-tight container and store in the fridge. Shake the container or stir the dressing well before using.