Balsamic-Maple Vinaigrette 1/4 cup balsamic vinegar 1 tablespoon soy sauce 1 tablespoon water 1 tablespoon pure maple syrup 1 tablespoon Splenda 1 clove garlic, minced Crushed dried red pepper to taste 2 tablespoons cup extra-virgin olive oil In a medium bowl or food processor, whisk together balsamic vinegar, soy sauce, water, maple syrup, Splenda, garlic, and red pepper. Add olive oil in a thin stream, whisking until emulsified. Note: By gradually whisking or blending the oil into the vinegar, you create an emulsion (a mixture of two liquids that usually don't combine smoothly). DO NOT OVERDRESS YOUR SALADS - Too much salad dressing will weight down the salad ingredients and mask their flavors. The dressing's role is to highlight not to overpower the salad ingredients. A general rule is 1/4 cup of dressing for 6 cups of greens. As soon as your salad is mixed, taste a leaf to see if there is sufficient dressing. If not, drizzle some more over the salad, a tablespoon at a time; toss and taste again. Balsamic-Maple Vinaigrette- Nutritional Information I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen. ItemAmountFat GramsCarbohydrates GramsCaloriesvinegar, balsamic1/4 cup02.420soy sauce1 tablespoon000maple syrup1 tablespoon016.765Splenda1 tablespoon000garlic1 clove014olive oil2 tablespoons108240Recipe Totals028329 Recipe makes 1/2 cup (8 tablespoons) - 1 tablespoon per serving. Each Serving Totals - .6 Fat Grams, 5.5 carbohydrates, 41 calories
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