There are certain things you do to food to optimize color/visual...like I never mix the red cabbage into a pasta salad before the last minute, and I always cover potatoes with water before cooking to prevent them from becoming grey.
But a salad with balsamic vinegar is brown...that's the way it it! Saying what can you do to prevent that is a little like saying what can you do to prevent that bloody look to marinara sauce or to keep a pesto from being so green. It's the nature of the beast!
But...you can eliminate the balsamic....and sub 2 T. cider vinegar and 1 T rice wine vinegar and add extra sugar to make up the sweetness...Won't taste as good but won't be brown.
Linda C

san, there is such a thing as white balsamic vinegar - Trader Joes, for one, has it!!

Here is a link that might be useful: quick google of

ooops nevermind I just reread your post.

I'd use a tablespoon of fresh lemon juice.

thanx folks--i appreciate the ideas and will make note of them!

and i really appreciate the thought and the link, jessica. just because i didn't care for white balsamic, doesn't mean that someone else wouldn't. it's a good basic recipe and will be enjoyed with or without the suggested changes!

I say rice vinegar as well, because it is mild and it has sweetness (make sure it is the seasoned kind for sushi).

Dances.