Balsamic Vinaigrette dressing, with its slightly sweet taste blends beautifully with fruits, vegetables, rice, tofu and proteins including grilled chicken, burgers, steak, pork or salmon.
According to Technomic’s Menu Monitor, “a wide variety of flavors are offered as vinaigrettes; Balsamic alone however constitutes nearly 23% (of vinaigrettes offered),” with White Balsamic being the most commonly menued variety.
Adding to its popularity, Balsamic Vinaigrette dressing can be served hot or cold, or used to add flavor to a variety of appetizer and entrée recipes. If you’re looking for a southwestern twist combine pepper, cilantro, onion, and garlic with Balsamic Vinaigrette to create Balsamic Pulled Pork Tacos. If your menu is missing an exotic flair go Mediterranean by serving Curried Quinoa Salad, where warm Quinoa meets fresh chopped zucchini, red bell pepper, scallions, feta cheese, peas and Balsamic Vinaigrette, with a touch of curry. For a spicy Asian kick using a blend of Sriracha and White Balsamic Vinaigrette, try this Asian Bistro Beef Sandwich.
Balancing a food with a strong taste can prove challenging. With this Balsamic Roasted Brussels Sprouts recipe (shown) you’ll see how the sweetness of Balsamic Vinaigrette tames the strong taste of Brussels sprouts.
The list of Balsamic Vinaigrette enhancements is a long and tasty one. Blend with a pinch of cayenne pepper and brown sugar over warm roasted acorn squash wedges to make for a perfect sugar and spice combination that’s sure to enrich even the most diverse of menus.
With root vegetables a growing trend, try Balsamic Roasted Root Vegetables recipe for a savory version of roasted carrots, parsnips, sweet potato and rutabaga.
Be it an appetizer, main dish, side, or a special of the day, vinaigrettes are on-trend – especially the great taste and versatility of Balsamic Vinaigrette.