Honey Balsamic Vinaigrette (how to make)
Today we’re going to talk about my favorite vinaigrette.
After all, I’ve made this honey balsamic vinaigrette at least a dozen times over the past two months. I figured it was time to formally share the recipe with you.
This dressing first made it’s way into my life when I made this Baby Greens Salad. Baby greens taste better dressed with tart vinaigrettes. Hence the reason my baby greens salad needed a good vinaigrette to dress it with. Should I buy one? Should I make one?
Considering the fact that I’ve been trying to remove processed ingredients from my diet, homemade dressing won that battle.
Things to know about this Honey Balsamic Vinaigrette.
- You can make it in a jar.
- It uses the 4 parts oil, 2 parts vinegar ratio.
- I used O brand Honey White Balsamic Vinegar.
- Spicy or Dijon mustard may be used as the emulsifier.
- Garlic is it’s friend. Use garlic, alter the amount to suit your taste.
- It tastes great with raw carrots, brussels sprouts and BABY GREENS!
Things to know about making vinaigrettes.
- Use an emulsifier to prevent the oil and vinegar from separating. 1 tsp per 2 tbsp of vinegar will work. Greek yogurt, mustard and fresh garlic are a few of my favs to use.
- Research ingredients and use what pairs well with the ingredients of your salad.
- Use the 4 parts oil, 1-2 parts vinegar rule. For my recipe, I used 4 parts oil, two parts vinegar. You can always add more oil or vinegar, if needed.
- A little goes a long way. If you over-drizzle your salad, you will have a soupy, over-flavored mess. When dressing your salads, start with a little and gradually add more.
- Store them in your refrigerator for 1-2 weeks. If you’re using a dairy based emulsifier, play it safe and toss it after a week.
Honey Balsamic Vinaigrette
I would find so many salads that would taste great with this!
It’s great with roasted brussels sprouts, too! I found a lot of things that I like it with as well. :)
I wasn’t expecting it to my yellowish, but the color is gorgeous!!
Yum! I used to hate salad dressing but it’s grown on me so much and now I’m constantly on the search for new recipes :)
I used to be more into the creamy dressings but since I started eating the spring mix ALL THE TIME, the vinaigrettes have grown on me and now they are my fav! Hope you will give this one a try, Medha!
This sounds wonderful! Balsamic dressing is one of my favorites! Never tried honey white balsamic vinegar. Can’t wait to try!
You’ve gotta give the honey white balsamic a try, Kelley. It’s great!
I totally thought that this was going to be brown, but that yellow color makes my eyes happy! I have been meaning to make my own vinaigrette lately, so I am ALL about this! Pinned!
I’m so glad it didn’t turn out brown! I hate when something turns out brown. Like smoothies. Ugh, they look disgusting but they usually still taste good, at least!
Simple and refreshing!
This sounds so light and refreshing, Julie! I love the pretty yellow too – it’s nice and sunny and perfect for summer!
Definitely perfect for summer, Kelly! Thank you. :)
Dressing’s definitely one of those things I need to make more of at home. I get so sick of the few that I always pick up at the store! Love how simple this dressing is! Definitely trying this the next time I run out of dressing at home!
It’s fun to make them at home – so many different combos you can come up with. Of course, I keep making the same one. I have to get more of the honey balsamic, though. I’m just about out of it now!
oh, very yes! looks wonderful, Julie!
Thank you, Francesca!
Pingback: Baby Greens Salad with Quinoa | This Gal Cooks
Pingback: Gorgonzola Chicken Salad with Berries and Avocado | This Gal Cooks