Balsamic Vinaigrette Dressing

This is included in one of my other posts, but as requested, I am posting it by itself so it is easier to find. This is a basic balsamic vinaigrette dressing that comes together in a snap and can be served immediately, although the flavors tend to blend when stored in the refrigerator for a while.

1/2 c. balsamic vinegar
1/4 c. cold-pressed olive oil
1/2 t. crushed black pepper
1/2 t. Real Salt
1/2 t. garlic powder OR 1 T. minced fresh garlic

Combine all ingredients in a jar or container fitted with a leak-proof lid (the leak-proof part is VERY important). Shake vigorously for about 1 minute. If not serving right away, shake vigorously again immediately before serving. Will keep for a while in the refrigerator (not quite sure how long - I always use it up before it goes bad).

Feel free to vary the ratios. If you like a stronger dressing, use more vinegar. If you like a milder, creamier dressing, use more olive oil. Same idea with the seasonings - start small and add more as needed to suit your taste.

Serving Suggestion: This is good on salads, of course, particularly spinach salads - but don't stop there. Drizzle it on sandwiches and vegetables. Add to soups for some zip. Or, my personal favorite, use it as a dipping sauce for foccasia bread or any other hard bread or rolls (this method is also known as Italian Butter).