Honey-Balsamic Vinaigrette Recipe
Honey-Balsamic Vinaigrette
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!
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!
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
Yield: 1½ cups
Prep Time: 5 minutes
Total Time: 5 minutes
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.