Our Favorite Balsamic Vinaigrette

Our Favorite Balsamic Vinaigrette

106
MATTSBELLY 44

"This vinaigrette does not separate for at least 30 minutes once you shake it! Simple, sweet, and savory."

Ingredients 10 m {{adjustedServings}} servings 133 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.
Tips & Tricks
Braised Balsamic Chicken

This low-fat recipe makes a delicious dinner served over rice.

How to Make Fresh Herb Vinaigrette

Learn how to whip up a fresh-herb salad dressing in just two minutes.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 106

  1. 145 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
MATTSBELLY
7/16/2011

Hi! This is my recipe and I want to let you know that I only use a really good quality balsamic for this which tends to be sweet. If you do use a lesser quality vinegar you may need to add a little more honey. It still turns out great!

Jillian
7/11/2011

Simple and delicious! Definitely use a good quality balsamic and you can't go wrong. This has a nice sweetness to it - perfect over mixed greens! Thanks for a great recipe MATTSBELLY!

Barb
1/6/2013

About 30 years ago, I was watching a cooking show where they were making salad dressing. They said that if you added mustard, it would act like a binder between the oil and vinegar. They said you could always use lemon juice, too. Since then, mustard is always added. It doesn't take much. I prefer my dressing more 1:1 ratio of oil and vinegar. Also, if you use garlic powder instead of fresh and leave out the shallot, you can leave the dressing out on the counter, so if you are using olive oil, you don't have to wait for it to "melt." I always have some made and ready on the counter, and it is wonderful.