Mixed Greens Salad Balsamic Dressing

Prep Time: 10 minutes
Total Time: 10 minutes
6 servings


  • 3 tablespoons balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, crushed through a press
  • 3/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper, to taste


Combine the balsamic and red wine vinegars, mustard and garlic in a blender. With machine running, gradually add the olive oil through the opening in lid to process into a thick dressing. Season with salt and pepper. (The dressing can be made up to a week ahead, stored in a covered container and refrigerated. Stir well before using.) Allow 2 to 3 tablespoons of dressing per serving. A cup of dressing should easily be enough for 6 to 8 servings of mixed greens. Slice and serve each chicken breast accompanied with 1 cup of mixed greens drizzled with balsamic dressing.