Marzetti Balsamic Vinaigrette Salad Dressing Review

When it comes to vinaigrette dressings you often have to go through a hit and miss process to find just the right one. Some vinaigrettes are so overpowering that it leaves you shaking your head from taste bud shock. Others have no right to call themselves vinaigrettes as the needed tanginess is missing.

With Marzetti Balsamic Vinaigrette you get a salad dressing that isn’t overpowering but isn’t too subtle. Being a salad fanatic who loves Italian dressings and vinaigrettes I was excited to give this new vinaigrette a try. I love to eat a basic salad without much frills.

My salads tend to consist of the following:

Romaine Lettuce
Baby Spinach
Sliced Carrots
Diced Tomato
Sliced Cucumber

Sometimes I add in some special touches. This time I chose to add some shredded cheddar cheese and bacon bits. Other times I like to add a bit of ham or chopped eggs for added protein. I ate my salad as a side to my fettuccine alfredo with shrimp, crab, and asparagus.

Marzetti Balsamic Vinaigrette was a wonderful compliment to my side salad. There wasn’t the overpowering vinegar taste that you sometimes get with other dressings. The tanginess was mild and pleasant. It went very well on my salad and I enjoyed it so much that I plan on using it again.

Marzetti Balsamic Vinagrette would be great with a summer pasta salad. I like my pasta salads with Italian dressing or a good vinaigrette. I feel that the Marzetti vinaigrette would be a great dressing for my pasta salad recipe. I use cooked elbow macaroni, salami, ham, onions, and sliced olives in my salad. It’s very easy to assemble and I like to add the dressing just before eating so it doesn’t make the pasta salad too mushy. It’s also great to wait until the end so everyone can pour enough dressing for their taste.

Another great way to use a salad dressing such as Marzetti Balsamic Vinaigrette is to use it as a steak marinade. I had enough left to marinate my steak. My easy marinade calls for an Italian dressing or vinaigrette mixed with an equal part of Worcestershire sauce. Grill the steak according to your tastes. For me, a 1/2″ thick bone in rib eye should cook for approx. 6 minutes per side for medium rare.

So if you are looking for a vinaigrette that isn’t overpowering but isn’t too subtle Marzetti Balsamic Vinaigrette is a great choice. It can be used for so many things such as a simple salad, steak marinade, and pasta salad.