Name: Honey Balsamic Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 2
Cuisine: American
Ingredients: 3 tablespoons extra virgin olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon honey; 1 teaspoon dijon mustard; dash of salt and pepper

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Honey Balsamic Vinaigrette. An easy formula for this salad dressing that you can customize to your tastebuds. Tangy, sweet, and delicious!

I hardly ever have store-bought salad dressing in my house.

That used to be because I didn’t eat salads. (This was before I knew they didn’t have to be boring.)

Luckily I’ve grown up and now not only I choose to eat salads on the reg, but I discovered how easy it is to make your own salad dressing whenever you need some.

Even more luckily, I discovered a “formula” for this honey balsamic vinaigrette dressing that makes it even easier to whip up a little or a lot. No more making 2 cups of the stuff if you only need a few tablespoons for yourself.

The formula I learned from the comments of this post. It’s a 3-2-1 formula that is easy to remember and also easy to customize. Start with 3 parts olive oil. 2 parts balsamic vinegar. 1 part honey. I like to add a fourth step, 1/3 part dijon mustard. Then season with salt and pepper and you’re good to go.

So here’s what that looks like in simplest terms, which is enough for about 2 servings:

3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon dijon mustard
dash of salt and pepper

I find this ratio works well for my tastes, but after tasting you can modify as needed. Too tangy for your liking? Add a little more honey to make it sweeter. More olive oil will make it milder, more balsamic will make it tangier, more honey will make it sweeter. The dijon mustard is to “cut” the taste of the vinegar. I’ve also seen people use soy sauce to do this.

Crushed garlic is also an option if you want to add a little spice.

This dressing goes great with this beet salad.

The trick with oil and vinegar dressings is that they separate, so mix well before using!

(Pictured below before mixing:)

Salad dressings also aren’t that pretty to photograph by itself.

Yield: 2

Honey Balsamic Vinaigrette

Honey Balsamic Vinaigrette. An easy formula for this salad dressing that you can customize to your tastebuds. Tangy, sweet, and delicious!

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon dijon mustard
dash of salt and pepper

Instructions

Combine all ingredients in a container and shake well. See notes for further customization.
Serve with salad and store leftovers in fridge. Shake well before each use.

Notes

Can make larger batches following the 3-2-1 formula (3 parts olive oil, 2 parts balsamic vinegar, 1 part honey. I also add 1/3 part dijon mustard.) I find this ratio works well for my tastes, but after tasting you can modify as needed. Too tangy for your liking? Add a little more honey to make it sweeter. More olive oil will make it milder, more balsamic will make it tangier, more honey will make it sweeter. The dijon mustard is to "cut" the taste of the vinegar. I've also seen people use soy sauce to do this. Adding crushed garlic is also an option if you want to add spice.

Nutrition Information:

Yield:

2
Amount Per Serving: Calories: 227Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 146mgCarbohydrates: 12gFiber: 0gSugar: 11gProtein: 0g

Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.