Balsamic Reduction Salad Dressing in Miscellaneous Recipes Posted June 26, 2013 Hi everybody! Long time, no see. I've been absent for a long time. Did low carb all these years and it was great, but found out that menopause kicked my hiney if I didn't REALLY watch calories, so back to some of my old recipes. Quite honestly, I had forgotten how much we loved this one! To those of you who find a problem with the vinegariness (is that EVEN a word) - try using a good-quality balsamic - I still love the one that Costco sells in the big square bottle. If you are NOT a fan of vinaigrette dressings, this may not be for you though. And I think WWCarol suggested maybe trying it mixed wiht a little FF yogurt or sour cream to give it a creamy goodness if you prefer a creamy dressing over a vinaigrette. And yes, adjust to taste - if it's too much of a vinegar taste, try increasing the Splenda. Red wine vinegar is a very different animal from sherry vinegar, IMHO. Sherry vinegar has a mild nutty sweetness to it - red wine vinegar is an in-your-face vinegar - particularly the inexpensive ones. I love it, but I always temper it with some balsamic in my vinegar and oil dressings. I'm gonna whip some of this up here in the next couple of days and see if it doesn't help me get back on track! I'm still under my WW goal of 150 but at 146 my pants are a bit tight - so back to some WW basics and see if I can shake it back down to the 140 area. I still see some names I recognize here from 2003!