In a medium bowl or food processor, whisk together balsamic vinegar, soy sauce, water, maple syrup, Splenda, garlic, and red pepper. Add olive oil in a thin stream, whisking until emulsified. By gradually whisking or blending the oil into the vinegar, you create an emulsion (a mixture of two liquids that usually don't combine smoothly).
Recipe makes 1/2 cup (8 tablespoons) - 1 tablespoon per serving.
Each Serving Totals - .6 Fat Grams, 5.5 carbohydrates, 41 calories
* What is balsamic vinegar? Balsamic vinegar is a reduction made from grapes, but it is not considered a wine vinegar because the grape juice used is unfermented. The unfermented white sweet grape juice that is used is called must and comes from the Trebbiano grapes. Use a good-quality aged balsamic vinegar.
The better the grade of your balsamic vinegar, the better your vinaigrette. Check out my web page with information on different types of balsamic vinegar (also includes lots of recipe using balsamic vinegar).
Balsamic Maple Vinaigrette Recipe: https://whatscookingamerica.net/Salad/BalsMapleVinaig.htm