Reviewing Marzetti’s Balsamic Vinaigrette generated only one problem: which recipe to use that best demonstrates the epicurean versatility of this product. Colorful Tuna Salad, a staple in our household, seemed the best start. It’s called “colorful” tuna salad because tuna is the mainstay, while all the other ingredients are added based on color and availability.
Two rules apply for making this salad: (1) it has to include tuna, vegetables and fruit; and (2) the ingredients, in addition to tuna, have to provide at least four colors: red or blue, green, white, and yellow or orange. The results are that this salad is always tasty and healthy.
I found that Marzetti Balsamic Vinaigrette was the perfect addition to this salad. The dressing is flavorful, without overpowering the tuna, vegetables and fruit. It fact, it enhanced the individual flavors incorporated in the salad. Sometimes I place dressings on the side because they overpower the salad, but in the case of Marzetti Balsamic Vinaigrette, I was very comfortable with drizzling it on top of the salad before serving.
Ingredients and Nutritional Facts
Marzetti Balsamic Vinaigrette tastes like classic vinaigrette: light and tangy, yet not overpowering. The ingredients include: water, soybean oil, balsamic vinegar (contains sulfates), high fructose corn syrup, red wine, vinegar, salt, sugar, dehydrated garlic, spices, xanthan gum, lemon juice concentrate, calcium disodium EDTA added to protect flavor.
Marzetti Balsamic Vinaigrette nutritional facts: one 1.5 ounce serving has 130 calories. Total fat is 12g (trans fat 0g); cholesterol 0g; sodium 460mg; total carbs 5g (sugars 4 g).
This balsamic vinaigrette not only offers an epicurean delight for salads of all kinds, but works well as a marinade. I used it to marinade small boneless lamb pork chops, that resulted in an excellent tender meat with a hint of Mediterranean flavor.
Recipe for Colorful Tuna Salad
This is a recipe that we use quite often. It offers a tasty way to include a healthy diet of fish, vegetables and fruits. We use it as a main meal for lunch or dinner, and sometimes as a side salad with a pasta meal.
One 7-ounce canned Tuna. (I use solid white albacore tuna because it holds its form.)
1 teaspoon dried or fresh dill weed.
2 cups romaine lettuce, washed and cut or shredded. (Spinach is also a good choice, for its nutritional value.)
½ apple, washed and thinly sliced (leave peel on).
3 or 4 small carrots, washed and sliced.
½ medium onion (red, yellow or white), thinly sliced.
½ cup broccoli florets, sliced vertically
½ cup dried cranberries
2-3 tablespoons Marzetti Balsamic Vinaigrette
Optional ingredient suggestions: Diced or shredded cheese, chopped nuts, raisins, cut dried fruit, peas, cut corn, berries, oranges, snow peas, asparagus, peppers, olives, hard-boiled eggs, basil, lemon or garlic pepper, paprika.
Place romaine lettuce in bottom of bowl. Add tuna in the center. Sprinkle dill weed over tuna. Place fruit and vegetables between the tuna and the side of the bowl. Sprinkle dried cranberries over top of salad. Add Marzetti balsamic vinaigrette.
Can prepare an hour or two ahead. Keep covered and refrigerated until served. Bon Appetit!
You also can find a large variety of recipes on the Marzetti website.
Packet of Marzetti Balsamic Vinaigrette