Spice up your salads with our dressing recipes. The aroma of BonAceto Balsamic vinegar with its sweet and sour flavor blends perfectly with oil, spices and herbs. Create many other tasty salad dressings with the basic vinaigrette recipe. Vinaigrette (French “vinaigre” vinegar) is a classic salad dressing with a vinegar basis.
Tip: If you want to prepare larger amounts of dressing, fill the ingredients into a mason jar and shake until all ingredients are blended well. You can keep it in the refrigerator for a few days.
Balsamic vinaigrette
Balsamic vinaigrette: Ingredients for 4 servings:
4 tablespoons BonAceto balsamic v.
1 teaspoon mustard
Salt, pepper, sugar to taste
4 tablespoons of vegetable oil, e.g. olive oil
Mix BonAceto Balsamic v. with some water, mustard and the spices. Gradually add the cooking oil. Taste again.
Nutritional values per serving:
Energy: 136kcal / 570kJ, protein: 0g, fat: 10g, carbohydrates: 11g
Yoghurt dressing
Ingredients for four servings:
3 tablespoons BonAceto balsamic v. bianco
150 g yoghurt
2 tablespoons of vegetable oil, e.g. rapeseed oil
fresh herbs
Salt, pepper, sugar to taste
Mix BonAceto balsamic v. bianco, some water, yoghurt and oil. Add the chopped herbs and taste with the spices.
Nutritional values per serving:
Energy: 84kcal / 353kJ, protein: 1.5g, fat: 5g, carbohydrates: 8g
French dressing
Ingredients for 4 serving:
1 teaspoon mustard
Salt pepper
4 tablespoons BonAceto balsamic v. bianco
2 tablespoons of wine 4 tablespoons of vegetable oil, e.g. Sunflower oil
2 tablespoons of cream
1 tablespoon fresh herbs
Sugar to taste
Blend mustard, salt and pepper with BonAceto balsamic v. bianco and add wine until everything is smooth. Add the oil and the cream. Then mix in the chopped herbs. Taste with a little sugar.
Nutritional values per serving:
Energy: 129kcal / 541kJ, protein: <1g, fat: 11g, carbohydrates: 6g
Italian-Dressing
Ingredients for 4 servings:
1/2 teaspoon mustard
Salt, pepper
4 tablespoons BonAceto balsamic v. bianco
4 tablespoons of cooking oil, e.g. olive oil
1 chopped garlic clove
Chopped basil
Mustard, salt and pepper, stir well with BonAceto balsamic v. bianco until the salt has dissolved. Add the oil and mix everything with a fork. Then mix the garlic and basil.
Nutritional values per serving:
Energy: 128kcal / 539kJ, protein: 0g, fat: 10g, carbohydrates: 10g
Salads – seductively delicious with BonAceto Balsamic Vinegar. Salad dishes are versatile and so healthy! Whether as a side or as a main dish - they enrich our daily menu. They are particularly tasty with BonAceto Balsamic Vinegar.
Caprese Tomato Salad
Ingredients for 4 servings:
6-8 big meaty tomatoes
2 packages of mozzarella (125 g each)
Salt, fresh pepper 2-3 stalks of basil
3 tablespoons olive oil
BonAceto Balsamic Glaze
Wash the tomatoes, cut out the stalks in a wedge shape and cut them into slices. Also cut the Mozzarella into slices and arrange it with the tomato slices on a plate. Season the salad with salt and pepper. Wash basil leaves, dry them and place them over the tomato / mozzarella slices. Season the salad with olive oil and decorate it with BonAceto Balsamic Glaze.
Nutritional values per part:
Energy: 410 kcal / 1710 kJ, protein: 24 g, fat: 25 g, carbohydrate: 8 g
Greek Tomato Salad
Ingredients for 4 servings:
600 g of tomatoes
200 g sheep cheese or feta cheese
Dressing:
1 clove of garlic
Salt, pepper, ½ teaspoon Thyme
4 tablespoons olive oil
3-4 tablespoons BonAceto Balsamic bianco
Cut tomatoes, crush sheep’s cheese with a fork and add to the tomatoes. Pour the garlic clove and mix with salt, pepper, thyme, olive oil and BonAceto balsamic v. bianco and mix with the tomatoes.
Nutritional values per serving:
Energy: 260kcal / 1095kJ, protein: 9g, fat: 22g, carbohydrates: 5g
Summer Tomato Salad
Ingredients for 4 servings:
500 g Tomatoes
3 spring onions
Dressing:
3 tablespoons BonAceto balsamic v. bianco
Salt, black pepper
1 teaspoon sweet mustard
4 tablespoons olive oil
Cut tomatoes in quarters. Clean the spring onions and cut into fine rings.
For the sauce mix BonAceto balsamic v. bianco, salt, pepper and mustard mix. Add olive oil and mix until the dressing is creamy. Pour the dressing over the salad.
Nutritional values per part:
Energy: 136kcal / 568kJ, protein: 1g, fat: 10g, carbohydrates: 9g
Tomato-Mozzarella Salad
Ingredients for 4 servings:
8 meaty tomatoes
2 balls of Mozzarella (à 125g)
1 onion
1 bunch of basil
Dressing:
3 tablespoons BonAceto balsamic v. bianco
3 tablespoons olive oil
1 teaspoon sugar
Salt pepper
Wash the tomatoes, cut out the stalk and cut into cubes. Cut the mozzarella & onion into small cubes as well.
Cut basil leaves into strips. Mix BonAceto balsamic v. bianco, olive oil and spices. Then pour the dressing over the tomato mozzarella mixture. Decorate with basil leaves.
Nutritional values per serving:
Energy: 422kcal / 1763kJ, protein: 24g, fat: 32g, carbohydrate: 12g
Classic Tomato Salad
Ingredients for 4 servings:
600 g of tomatoes
1 medium onion
Freshly ground pepper
Dressing:
Basil or chives
Garlic to taste
2 tablespoons BonAceto balsamic v. bianco
2 tablespoons vegetable broth
Salt, sugar
2 tablespoon olive oil
Cut tomatoes and onion. Put the slices on a plate and sprinkle everything with freshly ground pepper.
Finely chop the herbs and garlic, mix with the remaining dressing ingredients and pour over the tomatoes.
Nutritional values per serving:
Energy: 95kcal / 397kJ, protein: 2g, fat: 5g, carbohydrates: 10g
Tomato Tuna Salad
Ingredients for 4 servings:
250 g tomatoes
1 can of tuna
1-2 spring onions
½ a bunch Parsley
Dressing:
1 small onion
Salt pepper
1 tablespoon BonAceto balsamic v. bianco
1 teaspoon oil
Sugar to taste
Wash the tomatoes, remove stalks, then cut into slices. Drain the tuna and crush into small pieces. Wash onion and cut into slices. Put on a plate with some washed parsley leaves.
Finely chop the remaining parsley and mix together with onion cubes, salt, pepper, BonAceto balsamic v. bianco, water, oil and sugar to a marinade. Pour over the salad.
Nutritional values per serving:
Energy: 83kcal / 347k, protein: 11g, fat: 2g, carbohydrates: 5g
Pasta & balsamic vinegar. A perfect combination. Try our many easy recipes.
Asian Pasta Salad
Ingredients for 4 servings:
80 g Chinese noodles
150 g fresh soy sprouts
1 red peppers
2 spring onions
1/2 bunch of coriander
1/2 fresh pepperoni
2 tablespoons sesame oil
2-3 tablespoons BonAceto balsamic v. bianco
2 tablespoons soy sauce
Salt, sugar to taste
Cook noodles in salt water, during the last minute add soy sprouts into the hot water, then drain the noodles & sprouts. Peel the paprika and cut it into thin strips, cut spring onions into fine rolls and everything up with the warm noodles and soy sprouts.
Chop the coriander and pepper up very finely. Mix up a dressing with sesame oil, BonAceto balsamic v. bianco, soy sauce, salt, sugar, coriander and pepperoni and add it to the noodle-vegetable mixture. Allow the dish to cool off and soak up the flavors.
Nutritional values per serving:
Energy: 218kcal / 911kJ: protein: 7g, fat: 6g, carbohydrate: 34g, Very rich in vitamin C (78 mg)
Garlic Spaghetti Salad
Ingredients for 4 servings:
200 g of spaghetti
250 g of gouda
200 g cooked ham
3 shallots
½ Bunch Chives 8 cloves of garlic
3 tablespoons rapeseed oil
3 tablespoons BonAceto balsamic v. bianco
4 tablespoons liquid broth
Salt, pepper, sugar to taste
Cut the spaghetti into smaller pieces and boil “al dente” (cook your pasta not too soft). Dice the cheese and the ham, cut the shallots and the chives finely. Mix with the cool pasta.
Squeeze or finely dice the garlic. Mix garlic, oil, BonAceto balsamic v. bianco, broth, salt, pepper and sugar. Pour the dressing over the pasta mix.
Nutritional values per serving:
Energy: 678kcal / 2840kJ, protein: 31g, fat: 34g, carbohydrates: 62g
Mediterranean pasta salad
Ingredients for 4 servings:
250 g of three-colored Farfalle pasta
250 g of cherry tomatoes
½ romaine lettuce
3-4 bars of sturdy storage
1 yellow or red peppers
1 red onion
12 stoned black olives
50 g freshly grated Parmesan cheese
1-2 cloves of garlic
3 tablespoons BonAceto balsamic v. bianco
6 tablespoons olive oil
2 tablespoons white wine
1 tablespoons Pesto (from a jar)
Salt, pepper, freshly grounded
Sugar to taste
Cook noodles according to pack instructions “al dente”. Wash the tomatoes& romaine lettuce, then remove the stalks of the tomatoes and cut into small pieces. Remove the stalk of the romaine and cut it into bigger pieces. . Cut peppers into halves, remove the seeds, wash and cut into strips. Cut the onions in half, cut them into thin slices. Olives may be halved.
Finely chop or squeeze the garlic and mix with balsamic v. bianco, oil, wine, pesto, salt, pepper and possibly sugar. Mix all ingredients and sprinkle with grated parmesan cheese.
Nutritional values per part:
Energy: 563kcal / 2353kJ, Protein: 15g, Fat: 23g, Carbohydrate: 74g, Very rich in a vitamin C (79mg)
Noodle salad with mango chutney
Ingredients for 4 servings:
150 g of noodles
1 red peppers
1 apple
1 cup of plain yogurt
1 tablespoon Mango Chutney
2 tablespoons BonAceto balsamic v. bianco
2 tablespoons rapeseed oil
Salt, pepper, curry, sugar to taste
Cook the noodles, chop the paprika, cut the apple into small pieces.
Mix a dressing with the yoghurt, mango chutney, BonAceto balsamic v. bianco and oil. Season the dressing with salt, pepper, curry and possibly sugar. Pour the dressing over the pasta mix and stir.
Nutritional values per serving:
Energy: 311kcal / 1299kJ, protein: 8g, fat: 7g, carbohydrate: 54g, especially rich in vitamin C (63mg)
Noodle salad with arugula and serrano ham
Ingredients for 4 servings:
250g of noodles, e.g. Spirelli
6 slices serrano ham (Or bacon)
3 tablespoon rapeseed oil
1 red peppers
150 g arugula
50 g roughly grated Parmesan
2-3 spring onions
4 tablespoons vegetable broth
3 tablespoons BonAceto balsamic v. bianco
Salt, freshly ground pepper, sugar to taste
Boil the noodles in salt water, drain, rinse and let them cool. Cut the serrano ham into strips, fry in a pan with 1 tablespoon. of oil, then take them out of the pan and put them on a paper towl.
Cut spring onions into fine rings, briefly fry in the remaining oil and pour in the vegetable broth. Add the BonAceto balsamic v. bianco and season with salt, pepper and possibly sugar. Allow the dressing to cool, add over the noodles and stir.
Wash, dry and chop peppers. Wash the arugula, cut off thick stems and cut into smaller pieces. Mix everything and sprinkle with Parmesan.
Nutritional values per serving:
Energy: 490kcal / 2048kJ, protein: 18g, fat: 14g, carbohydrate: 73g, especially rich in vitamin C (59mg)
Sundried Tomato Pasta Salad
Ingredients for 4 servings:
250g of noodles, e.g. Spirelli
150 g sundried tomatoes in oil
2 small red onions
1 yellow peppers
Approximately 15 black olives without stone
4 basil stalks 125 g small mozzarella balls
4 tablespoons BonAceto balsamic v. bianco
4 tablespoons vegetable broth
4 tablespoons rapeseed oil
Salt, possibly sugar
1 teaspoon Pesto
1 price cayennepepper
Freshly ground white pepper
Boil the noodles in salt water, drain, rinse with cold water then allow to cool off. Drain tomatoes and cut into strips, fry in a pan until the tomatoes are slightly crispy, remove from the pan and let it cool.
Cut the onions, halve them and cut them into fine slices. Chop the peppers in half, wash, remove the seeds and cut into strips. Cut olives basil leaves in smaller pieces. Mix BonAceto balsamic v. bianco, vegetable broth and oil with salt, possibly sugar, pesto, cayenne pepper and white pepper for the dressing. Halve the mozzarella balls and add the remaining ingredients to the noodles.
Nutritional values per part:
Energy: 531kcal / 2219kJ, Protein: 16g, Fat: 19g, Carbohydrate: 74g, E
This dish is especially rich in a vitamin C (60mg)
Tortellini salad
Ingredients for 4 servings:
300-400 g fresh tortellini with cheese filling
1 small onion
4 slices of bacon (breakfast bacon)
100 g arugula
200 g small tomatoes
¼ galia melon
4 tablespoons rapeseed or olive oil
4 tablespoons vegetable broth or white wine
3 tablespoons BonAceto balsamic v. bianco
2 tablespoons capers (from the glass)
White pepper, freshly ground
Salt, sugar to taste
Prepare tortellini according to the instructions, then quench with cold water and let drain.
Cut onion into fine cubes. Fry the bacon is in a heated pan until its slightly crispy. Put the bacon on a paper towl. Then fry the onion cubes. Add bouillon, BonAceto balsamic v. bianco and capers and season with pepper, salt. If it is necessary add sugar. After cooking the sauce add the tortellini.
Wash the arugula and cut thick stems, halve tomatoes. Remove the fruit of the melon with a ball cutter or cut it into cubes. Mix it with the chilled tortellini the arugula and tomato halves. Crumble the bacon into small pieces and add it to the salad.
Nutritional values per serving:
Energy: 565kcal / 2kJ, protein: 14g, fat: 21g, carbohydrates: 80g
Summer pasta salad
Ingredients for 4 servings:
200 g of butter noodles
½ iceberg salad
1 radish
300 g frozen peas
4 tablespoons of rapeseed oil
4 tablespoons white wine
2 tablespoons BonAceto balsamic v. bianco
Salt, pepper, sugar to taste
½ clove of garlic, pressed
Boil the pasta “al-dente”, boil the frozen peas for two or three minutes in the noodle water, then drain. Cut the lettuce into strips, clean the radish and cut into smaller bite size pieces.
For the dressing mix oil, wine with BonAceto balsamic bianco, season with salt, pepper, add sugar and garlic. Then mix all ingredients.
Nutritional values per serving:
Energy: 412kcal / 1726kJ, protein: 11g, fat: 12g, carbohydrates: 65g
Fruity noodle salad
Ingredients for 4 servings:
200 g of noodles
1 can of tangerine
1 can of pineapple
150 g of cooked ham
2 bananas
½ glass Miracle Whip light (125 g)
2 tablespoons BonAceto balsamic bianco
Salt, pepper & sugar to taste
Cook the pasta “al dente”. Meanwhile, drain the tangerines and the pineapple. Save the juice for later! Cut the ham in cubes, cut the bananas into slices and marinade both in some fruit juice or BonAceto balsamic v. bianco so they do not get brown.
Stir the Miracle Whip up with some fruit juice, BonAceto Balsamic v. bianco and add spiced. Then mix all ingredients.
Tip: Add 2 cans of tuna or cheese instead of the ham.
Nutritional values per serving:
Energy: 446kcal / 1864kJ, protein: 16g, fat: 6g, carbohydrates: 65g
Light pasta salad
Ingredients for 4 servings
200 g of farfalle pasta
1 yellow pepper
2 tomatoes
1 medium onion
2-3 tablespoons of BonAceto Balsamic v. bianco
2 tablespoons rapeseed oil
6 tablespoons of broth
Taste with salt, pepper, curry powder
Possibly sugar
Boil the noodles in salt water and then drain. Finely dice the pepper, tomatoes and onion and mix with the noodles.
Make a dressing with BonAceto balsamic v. bianco, oil, broth and spices. Then combine all ingredients.
Nutritional values per serving:
Energy: 302kcal / 1262kJ, protein: 7g, fat: 6g, carbohydrates: 55g, especially rich in vitamin C (67mg)
Chicken Pasta Salad
Ingredients for 4 servings:
200 g of spaghetti
1 carrot
2 cl. zucchini
1 red peppers
600 g of boiled chicken breast filet
50 g roasted, salted peanuts
4 tablespoons light soy sauce
3 tablespoons BonAceto balsamic v. bianco
4 tablespoons cold pressed rapeseed oil
2 tablespoons chicken broth
Salt, pepper, possibly sugar
Fresh, chopped coriander green
Cut the noodles into bite-size pieces and boil “al dente” in salt water. Clean then cut the vegetables and cook with the pasta for the last two minutes. Drain noodles and vegetables and cool. Cut the chicken into smaller cubes.
Mix soy sauce, BonAceto balsamic v. bianco, oil, chicken broth, salt, pepper, sugar and coriander green stir a dressing and marinate the diced chicken. Cool the noodles with the vegetables. Let everything soak in for about 30 minutes. Before serving, spread the peanuts over the salad.
Nutritional values per serving:
Energy: 584kcal / 2441kJ, protein: 41g, fat: 16g, carbohydrate: 69g, especially rich in vitamin C (68mg), vitamin E (5mg)
Pasta salad with mozzarella
Ingredients for 4 servings:
250 g of shell pasta
150 g small mozzarella balls
250 g of cocktail tomatoes
150 g fresh small mushrooms
1/2 Bunch of spring onions
1 small radicchio
1 can of corn
1-2 tablespoon pine nuts
Approx. 12 leaves basil
3-4 tablespoons BonAceto Balsamic v. bianco
4 -5 tablespoons Rapeseed or olive oil
4-5 tablespoons vegetable stock or noodle water
Salt, pepper, sugar to taste
Boil the pasta, pour into a strainer and drain. For the sauce mix BonAceto balsamic v. bianco with oil, broth and the spices in a mason jar, taste and add the sauce to the pasta.
Cut the mozzarella balls and tomatoes in half, cut mushrooms and spring onions into fine slices. Halve the radicchio, remove the sting, wash and cut into wide strips. Drain the corn and mix it with the pasta.
Pour the pine nuts in a skillet without oil. After the nuts are golden brown remove them from the stove and let cool. Carefully lift the basil leaves under the salad and sprinkle the roasted pine nuts over the salad.
Nutritional values per serving:
Energy: 549kcal / 2295kJ, protein: 19g, fat: 20g, carbohydrates: 80g
Pasta Salad with Tuna
Ingredients for 4 servings:
250 g of pasta, e.g. Rigatoni
1 tin of tuna in oil
1 can of corn
1 red peppers
½ hot red chili
5 spring onions 1 cup of yoghurt (150 g)
3-4 EL BonAceto Balsamic v. bianco
Salt, cayenne pepper, pepper, sugar to taste
Boil the pasta in salt water. Drain it and let it cool. Add the tuna to the pasta. Drain corn and cut the peppers and chili in very fine cubes, cut spring onions and mix with the remaining ingredients.
Combine yoghurt and BonAceto balsamic v. bianco, season with the spices. Then add the dressing to the salad. Place the salad in the refrigerator for some time, then again taste and serve.
Nutritional values per serving:
Energy: 463kcal / 1935kJ, Protein: 20g, Fat: 11g, Carbohydrate: 71g, Particularly rich in vitamin C (60g)
Pastas Salad with grilled antipasti
Ingredients for 4 servings:
250g of noodles, e.g. Spirelli
500g small courgettes
1 small eggplant
4 tablespoons oil for frying
1 yellow / red peppers
3 spring onions
2 stems of thyme
approx. 12 black olives without stone
4 tablespoons BonAceto balsamic v. bianco
2 tablespoons of noodle water
1-2 tablespoon Pesto
3 tablespoon rapeseed oil
Salt, possibly sugar, pinch of cayenne peppers
Freshly ground white pepper
Boil the pasta in salt water and drain. Wash and dry the courgettes and the aubergines, slice them and salt them.
Wash the chili and chop it up finely. Cut spring onions into rings. Mix BonAceto balsamic v. bianco, noodle water, pesto, oil, salt, sugar if necessary, cayenne peppers and white pepper. Then pour the sauce over the pasta. Dry the courgettes and aubergines with a paper towl.
Heat the oil in a frying pan and fry the vegetables briefly, season with pepper and thyme leaves. Halve the olives and place and add the cool vegetables to the pasta salad.
Nutritional values per serving:
Energy: 500kcal / 2090kJ, protein: 12g, fat: 20g, carbohydrate: 68g, especially rich in vitamin C (142mg)
German pasta salad
Ingredients for 4 servings:
200 g of pasta, e.g. Fusilli
1 red, green and yellow peppers
1/8 l broth
300 g boloney
200 g pickles
1 onion
3 tablespoon BonAceto balsamic v. bianco
250 g Miracle whip
1-2 cloves of garlic
Cayenne pepper, salt, sugar to taste
Boil pasta “al-dente”. Cut peppers into small cubes and boil in 1/8 l broth for three minutes. Finely dice the boloney, pickles and onion.
Mix up a dressing with the broth, BonAceto Balsamic v. bianco and Miracle Whip, garlic, cayenne pepper, salt and sugar and mix the sauce with the remaining ingredients.
Nutritional values per part:
Energy: 713kcal / 2980kJ, protein: 19g, fat: 37g, carbohydrate: 76g, especially rich in vitamin C (149mg)
Spicy noodle salad
Ingredients for 4 servings:
200 g spaghetti
200 g ham
1 medium size leeks
2 white onions
3-4 tablespoon BonAceto balsamic v. bianco
4 tablespoon rapeseed oil
3 EL soysauce
1 teaspoon mustard
Salt, chilipowder, possibly sugar
Cook spaghetti in salt water al dente and drain. Cut the ham into cubes. Cut the leeks and onions into thin rings and add to the boiled spaghetti with the ham.
Make a dressing with BonAceto balsamic v. bianco, oil, soy sauce, mustard, salt, chili powder and sugar.
Nutritional values per serving:
Energy: 443kcal / 1852kJ, protein: 20g, fat: 11g, carbohydrate: 66g
BonAceto Balsamico is made of 100% Italian wine vinegar. The wine is refined and bottled with one of the oldest vinegar producers in Germany, the vinegar brewery Friedrichs Feldmann in Karlsruhe.