Kundalini Yoga for Temecula, Murrieta, and Lake Elsinore

Balsamic Vinagarette

I used to make this alot at the Summer Khalsa Youth Camp in New Mexico and pour it over fresh salad for staff and the kids.  Everyone usually loved it and stayed good and hydrated by eating a ton of salad.  It was so good and good for them.


1/2 cup Balsamic Vinegar

1/4 cup of Red Wine Vinegar or Lemon Juice

2 Tablespoons of Dijon Mustard

4 cloves of garlic

1 teaspoon of dry Italian Seasoning

1/2 teaspoon salt

1/2 teaspoon pepper


1 1/2 cup Extra Virgin Olive Oil


Blend first 7 ingredients in blender and until smooth.  Open blender at top while blender is on low and slowly drizzle Olive Oil in until emulsified.


The original recipe for this is in Siri Ved's From Vegtables with Love cookbook and is a perfect recipe and it's on page 32 in her book.  I just switched it up a bit and I think it tastes just as good - although no one can compare to Siri Ved's great cooking.