Balsamic & Basil Vinaigrettes

In the summer time, I’m a big light flavor person. When I indulge in a beer, it’s a light beer (Sam Adam’s Porch Rocker comes to mind…). And I like things that are simple, quick and easy to throw together and toss on the grill.

Chicken and pork are always my go-to’s for meal prep and lately, it’s been all about the balsamic vinaigrette and how many different ways I can discover to make it, marinate some chicken or pork in it then put it in salads, with rice or with quinoa for meals. IMG_20130707_192357_102

I first found a yummy simple recipe at my typical haunting grounds for clean eating recipes The Gracious Pantry. But although it was good, did didn’t quite hit the spot. So I stumbled around until I came across Savory Notes. There, I found an Italian basil vinaigrette recipe that is… well… heaven for your taste buds. It not only works amazing as a regular dressing, but you can also use it as a marinade as well.

Ingredients for Italian Basil Vinaigrette (From Savory Notes)

  • 1/3 C olive oil (something dark, and fruity)
  • 1/4 C red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 clove of garlic, finely minced
  • 1/3 C fresh basil
  • s+p to taste
  • 1 tsp of honey (or agave nectar)

I blended the ingredients together with just a whisk, but you can use a blender if you want a more “fine/smooth” result.

That wasn’t enough, so I scoured more, until I found the BALSAMIC recipe that I knew I’d use more than a handful of time over the course of a year. I’ve found other recipe’s that I’ve enjoyed from the Eat Clean Diet website, so naturally, I made my way there to see what I could find. There, I was not disappointed. This recipe, in my opinion, works best for marinating more than it does just simple salads.
Ingredients for Balsamic Vinaigrette (From The Eat Clean Diet)
  • 3/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, finely chopped
  • 1 Tbsp. fresh lemon juice

(Again, I just blended together with a whisk, but use a blender for a smoother result if desired!)

With all of my marinades, I leave them in the fridge for about 10-12 hours. While grilling or cooking on the stove, I’ll use the extra that I made to keep coating both sides as I cook. It really seems to make the flavor pop.

Posted by

Mother. Photographer. Writer. Founder of Fit Fridays for Mental Health. Former powerlifter turned weightlifter. Coach & Nutritionist. Spondy/PCOS/Endo. Bully breed advocate.

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