Honey-Balsamic Vinaigrette
On Sunday, we enjoyed our first Mother’s Day… Joseph slept in, our husband cooked us breakfast and we spent the day with our family and our in-laws. It was wonderful! We all ate at our in-laws and had a great spread of food, which included our father-in-law’s famous meatballs and eggplant parmesan. Our aunt brought a large salad with tons of “stuff” in it (Seinfeld reference, anyone?)… and a standby part? The dressing!
Salad is hardly ever the highlight of a meal for us, but this one was fantastic. We asked our aunt what type of dressing she used; she said it was a balsamic vinaigrette with honey and that she would email it to us. As soon as it popped up in our inbox, we threw together a batch and had our own big salad for lunch!
Aside from our mom’s awesome Italian dressing, we don’t do anything fancy with our salad dressings – we usually just sprinkle some salt and pepper and drizzle olive oil and vinegar directly onto the salad. Having a jar of dressing already made in the refrigerator eliminates one step in the process and makes it that much more likely that we'll actually eat something lighter for lunch.
We're typically not a fan of balsamic vinaigrettes, as we tend to find them way too tangy, but the addition of honey sweetens it up just enough to provide great balance. We just may be turning the corner on salads after all!
One year ago: From-scratch Cheez-Its
Two years ago: Katharine Hepburn Brownies
Four years ago: Raspberry Streusel Bars
Six years ago: Straightforward Fudge
Eight years ago: Cheesy Baked Ziti with Sausage
Honey-Balsamic Vinaigrette
Yield: 1 cups A straightforward recipe for a sweet and tangy balsamic vinaigrette that you can keep in your fridge for months!- 1 clove garlic, crushed
- ¼ cup (63.75 ml) balsamic vinegar
- 3 tablespoons honey
- 1 tablespoons dijon mustard
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) ground black pepper
- ¾ cup (162 ml) extra virgin olive oil
- Place the crushed garlic clove in the bottom of a mason jar or other airtight container. Add the vinegar, honey, mustard, salt and pepper. Cover the jar and shake vigorously to combine.
- Add the olive oil, cover and again and shake vigorously. Use immediately or store in the refrigerator for up to 3 months.
Notes
Nutritional values are based on the whole recipe
- Yield: 1 cups
- Prep: 5 minutes
- Total: 5 minutes
Ingredients
- 1 clove garlic, crushed
- ¼ cup ( 63.75 ml ) balsamic vinegar
- 3 tablespoons honey
- 1 tablespoons dijon mustard
- ½ teaspoon ( 0.5 teaspoon ) salt
- ½ teaspoon ( 0.5 teaspoon ) ground black pepper
- ¾ cup ( 162 ml ) extra virgin olive oil
Method
- Place the crushed garlic clove in the bottom of a mason jar or other airtight container. Add the vinegar, honey, mustard, salt and pepper. Cover the jar and shake vigorously to combine.
- Add the olive oil, cover and again and shake vigorously. Use immediately or store in the refrigerator for up to 3 months.
