Honey-Balsamic Vinaigrette

Honey-Balsamic Vinaigrette - A sweet and tangy easy vinaigrette that can keep indefinitely! | browneyedbaker.com

On Sunday, I enjoyed my very first Mother’s Day… Joseph slept in, my husband cooked me breakfast and we spent the day with my family and my in-laws. It was wonderful! We all ate at my in-laws and had a great spread of food, which included my father-in-law’s famous meatballs and eggplant parmesan. My aunt brought a large salad with tons of “stuff” in it (Seinfeld reference, anyone?)… and the best part? The dressing!

Salad is hardly ever the highlight of a meal for me, but this one was fantastic. I asked my aunt what type of dressing she used; she said it was a balsamic vinaigrette with honey and that she would email it to me. As soon as it popped up in my inbox, I threw together a batch and had my own big salad for lunch!

Honey-Balsamic Vinaigrette - A sweet and tangy easy vinaigrette that can keep indefinitely! | browneyedbaker.com

Aside from my mom’s awesome Italian dressing, I really don’t do anything fancy with my salad dressings – I 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 I’ll actually eat something healthy for lunch.

I’m typically not a fan of balsamic vinaigrettes, as I tend to find them way too tangy, but the addition of honey sweetens it up just enough to provide great balance. I just may be turning the corner on salads after all!

Honey-Balsamic Vinaigrette - A sweet and tangy easy vinaigrette that can keep indefinitely! | browneyedbaker.com

One year ago: Homemade Cheez-Its
Two years ago: Katharine Hepburn Brownies
Four years ago: Raspberry Streusel Bars
Six years ago: Easy Fudge
Eight years ago: Cheesy Baked Ziti with Sausage

Honey-Balsamic Vinaigrette

Servings 1 cups
Prep 5 minutes
Total 5 minutes
Course:Condiment
Cuisine:American
Author: Michelle
An easy recipe for a sweet and tangy balsamic vinaigrette that you can keep in your fridge for months!

Ingredients:

  • 1
    clove
    garlic
    (crushed)
  • ¼
    cup
    balsamic vinegar
  • 3
    tablespoons
    honey
  • 1
    tablespoons
    dijon mustard
  • ½
    teaspoon
    salt
  • ½
    teaspoon
    ground black pepper
  • ¾
    cup
    extra virgin olive oil

Directions:

  1. 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.
  2. Add the olive oil, cover and again and shake vigorously. Use immediately or store in the refrigerator for up to 3 months.

Recipe Notes:

Nutritional values are based on the whole recipe

Nutrition:

Calories: 1131kcal
Fat: 108g
Saturated fat: 14g
Sodium: 902mg
Potassium: 47mg
Carbohydrates: 43g
Sugar: 40g
Vitamin C: 0.8%
Calcium: 1.1%
Iron: 6.9%

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