Honey Balsamic Dressing
This sweet and tangy Honey Balsamic Dressing takes just minutes to make and will take your salads to the next level!
Servings: 8
Calories: 177kcal
Ingredients
- ⅔ cup extra virgin olive oil
- ⅓ cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- pinch of salt
- freshly ground black pepper to taste
Instructions
- Put all the ingredients in a mason jar. Tightly close the lid and shake vigorously for about 30 seconds or more until the dressing has thickened.
- Can be made in advance and stored in an airtight container. I recommend using the dressing within 2 weeks for the best quality.
Notes
Storage Tips
I prefer to refrigerate all of my homemade dressings to keep them as fresh as possible and I always err on the side of safety in my kitchen. Since this Honey Balsamic Vinaigrette contains a touch of Dijon, I'd recommend refrigeration.
If you refrigerate a dressing that contains honey, it will thicken a bit as the consistency of honey changes when chilled. Just leave it out on the counter to take the chill off while you prepare your salad and give it a good shake before pouring and it will be perfect.
Nutrition
Serving: 2tablespoons | Calories: 177kcal | Carbohydrates: 4g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Sodium: 46mg | Potassium: 12mg | Sugar: 4g | Calcium: 3mg | Iron: 1mg