As I consider recipes to share in this blog series, my personal go-to Popolo recipes come to mind first. I spent quite a few years working in the Popolo kitchen when our family bought Popolo’s in 2006. As a wife and mother, entertaining friends or attending a potluck with neighbors, I often find myself drawing from the Popolo rolodex of recipes stored in my brain. Our signature Tossed Baby Green Salad with Rosemary Balsamic Vinaigrette is the perfect salad for any occasion. In fact, it has graced the plate of many wedding menus and holiday gatherings over the years. The tangy flavor of balsamic, with the herbaceous aroma of rosemary, really makes this vinaigrette delicious. I’m so excited to share this Popolo staple recipe with you.
Easy to Make
Often, people who don’t enjoy cooking find recipes too long and complex. As someone who genuinely enjoys cooking, I even sometimes opt for a premade option at the store due to our busy schedule. However, this Rosemary Balsamic Vinaigrette recipe is incredibly easy to put together, and you’ll find yourself using it repeatedly. Just add all the ingredients at once to a mason jar and give it a shake and it’s done! You’ve made a delicious, from-scratch dressing without any chemicals or preservatives, ready in no time flat.
What to put it on
At Popolo Catering, the Rosemary Balsamic Vinaigrette pairs perfectly with our Tossed Baby Green Salad—a delightful mix of tossed baby greens, Julian cut bell peppers, red cabbage, shredded carrots, and feta cheese. The vinaigrette complements the blend of veggies and cheese beautifully. If you’re interested in learning how Popolo makes this salad, I’m happy to share that recipe in a future blog. The use of this amazing dressing doesn’t stop at salads! This dressing also serves as an amazing marinade for seasonal veggies before roasting them in the oven. You can dip delicious fresh bread in it or drizzle it over cooked chicken breast to enhance the flavor. The options are endless.
Recipe
½ cup balsamic vinegar (aged is best)
½ cup extra virgin olive oil
2 tablespoons chopped fresh rosemary
2 garlic cloves
Salt and pepper to taste
Optional: pinch of sugar or dash of honey for sweetness
Directions
- Combine vinegar, olive oil, rosemary, salt, pepper, and sweetener of choice in a mason jar.
- Use a garlic press to press both cloves of garlic directly into the mason jar. If you don’t have garlic press, finely mince the garlic with a knife. (Pre-chopped jarred garlic will also work.)
- Screw on the lid to the mason jar and give it a good shake until the oil and vinegar emulsify.
- Taste for seasoning. If it’s too tart, add more sweetness with sugar or honey, or adjust salt and pepper as needed.
- Enjoy! Since it’s already in a mason jar with a lid, this makes the perfect storage vessel.
**Note**: Vinegar-based dressing will separate over time. Simply give it another shake or a whisk before serving again. Also, this dressing can be stored in the fridge for about a week. If the olive oil hardens, don’t worry—just allow it to come to room temperature and give it another shake before serving.
Let us do the cooking for you
This recipe was modified from Popolo’s original recipe for home cooking. I didn’t think you would want the recipe for two gallons lol 😂 If cooking simply isn’t your thing at all, don’t fret. Let us do the cooking for you! The team at Popolo Catering can make this delicious vinaigrette for your next event. Place your order today for a Tossed Baby Green Salad with Rosemary Balsamic Vinaigrette for pick-up or delivery (minimum order, service for 15). 
Like reading these blogs? Follow us on Facebook and Instagram to be notified whenever a new blog is posted.
If you love our Popolo Recipe’s and want to read more, please Click here to find out how we make our delicous Seven Layer Bars. We love your feed back so please feel free to leave us a comment on it.
Written By:
Marissa Dominguez
Popolo Blogs and Social Media Coordinator