Balsamic Vinaigrette

[Porkypine]

Hi everyone!
I've been trying to diet for a long time although every time I lose weight I end up putting it back on. I found an old copy of the South Beach diet and decided I'd give it a try.
I've got a question about Balsamic Vinaigrette, how is it made?
Is it just olive oil and balsamic vinegar? If so is the olive oil limited to one tablespoon since on Phase 1 olive oil is limited?
As you can see I'm still a bit confused...

[rose1]

Here's a recipe from the new book.

Combine 3 T. balsamic vinegar, 1 T Dijon mustard, 1 small minced garlic clove, 1 tsp minced shallot or red onion, a pinch of dried thyme. Whisk in 1/2 c. extra virgin olive oil. Season with salt and pepper to taste. A serving is 2 T.

Oil is limited to 2 T. daily and this would include oily salad dressing. Remember, oil is very high in calories and it's easy to pile on the calories by not paying attention to details like dressing.

[luisafernanda]

I make balsamic vinaigrette a lot. I just whisk this up right in the bottom of my bowl (one serving), then throw my salad ingredients in on top of it and toss. I use:

1 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
salt to taste
a few twists of freshly ground pepper
and a shake or two of dried oregano

[rose1]

Some suggest that you reverse proportions and use more vinegar than oil. I like it like that. My father always used straight vinegar of salad, kinda tart, but that's what I grew up with. I like straight balsamic on roasted veggies. Just a little will do.

[Porkypine]

Thank you Rose and Luisa! I also prefer more vinegar than olive oil, I find a little bit of olive oil goes a long way

[rose1]

By the way, Please come join in the check in thread. We really try to support each other in this way of life.