I actually made this Balsamic Vinaigrette back in 2013, so naturally after 10 years I thought it was due for an update. Balsamic Vinaigrette is one of my favorite salad dressings. It’s tangy and light and full of flavor.

I've lightened up this classic dressing by subbing water and chia seeds for some of the oil. It's an old but rather faithful trick that I picked up from my mom some years ago when she would make her own Italian salad dressing. And by 'make her own', I mean mix oil and water with a packet.

Want to know something else? This vinaigrette makes for a great marinade as well!

Just toss some raw meat into a large container and pour the vinaigrette over it. Seal tight and set in the fridge to marinade for 2-24 hours (depending on the kind of protein.) Once done you'll want to discard the marinade and cook the meat by your method of choice. Tada!