This homemade balsamic vinaigrette will eliminate the need to ever buy salad dressing again!
Homemade dressings are so easy to make and taste better than store bought. This Balsamic Vinaigrette has an amazing flavor. Make your own Cobb Salad dressing with this easy recipe and this Creamy Tomatillo Dressing is a family favorite.
What is a Vinaigrette?
Vinaigrette is a combination of oil and something acidic such as vinegar or lemon juice, this recipe uses balsamic vinegar and lemon juice. You can add salt, herbs or spices to it. It is generally used as a salad dressing but can also be used as a marinade for meats.
For years I bought my salad dressing but once I started making homemade balsamic dressing I rarely buy it anymore!
Today’s recipe is one of those basic recipes that everyone should have. It can be a starting point, a recipe to be played with and tweaked or used just the way it is! It only takes a few minutes to mix up and is so much better than store bought and cheaper too!
Balsamic Vinaigrette Ingredients:
- Dijon Mustard
- Balsamic Vinegar
- Honey
- Garlic
- Olive Oil
How to Make Balsamic Vinaigrette
- Combine all your ingredients into a container or jar. I start with my olive oil and then add in all remaining ingredients, it doesn’t matter what order they are added.
- Stir all ingredients together to combine. Dressing will separate as it sits and needs to be stirred or shaken before using.
Optional Vinaigrette Ingredients
Optional Vinaigrette Ingredients- Sugar can be used instead of honey
- Use a flavored vinegar such as raspberry or red wine or just use plain old white vinegar instead of balsamic.
- Try spicy mustard instead of Dijon
- Leave the garlic out or use garlic powder.
- Add some dried onion, some Italian seasoning or any other herbs you like.
- And yes, I only use fresh lemon juice. Fresh lemons are part of my regular shopping list.
Just play with different combinations, using what’s in your pantry and see what you like best.
We like to use the dressing on a combination of spinach and fresh spring greens. I usually throw a handful of toasted almonds and craisinets on top too. If I am feeling energetic I will even slice up an apple or pear!
How Long Does Balsamic Vinaigrette Last?
Stored in an airtight container, in the refrigerator, it will last about two weeks.
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Some delicious recipes to use this vinaigrette on are:
Balsamic Vinaigrette Recipe
Balsamic Vinaigrette
Ingredients
- 1 Tbsp Dijon mustard
- 3 Tbsp balsamic vinegar
- 3 Tbsp lemon juice
- 2 Tbsp honey
- 2 tsp garlic minced
- 1/2 cup olive oil
Instructions
- Mix all ingredients until combined.
Nutrition
Originally posted February 24, 2009
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Leigh Anne, this dressing is amaaazing! Our absolute favorite and a breeze to make. Thank you so much for sharing!
Hi,
After savoring Spaghetti Factory’s Greek Salad, I decided to – what else? – search the net. Yours was the first Italian dressing recipe I came upon. I loved the crisp, clean taste of SF’s and am going to go give yours a try, in about five little minutes! 🙂 Thanks!
I’ve never had the SF Greek Salad but let me know what you think of the salad drsesing.
I am on a very strict diet right now, so I make my salad dressing every day using only 2 tsp of balsamic vinegar and 4 tsp of cold pressed olive oil. Then I add some sea salt and some fresh ground pepper. I find that it brings out the flavors of the salad so much– whereas the dressings I used to use only covered up the flavors. I doubt I will ever use storebought dressing again!
Thanks for the idea- I have been thinking about trying to make my own dressing- but now I have a good recipe to try! Thanks.
Can’t wait to try this!
I can’t even begin to tell you how much I love, love, love your blog!!!!! I was so excited last week when I found it and have already started using some of your recipes. My kids and my husband thank you 🙂 Thanks so much for sharing!!!!!
Hi Leigh Anne,
This is the exact way I make my Balsamic Vinaigrette. Although, I have never measured as I just toss it in and taste.
I have been loving your blog for the past couple of weeks and tried a number of your recipes.
Our favorite has been the Cafe Rio Pork. We have been eating it for the last few days. DELISH! I live in Indiana and have never been to Cafe Rio but it must be great.
Thanks for sharing all the great recipes and tips.
Beth
Lisa »
It is called Whackadoo Upper – it’s a new one I just found and I love it!
I almost forgot to mention one of my favorite non-fat basics:
The Canyon Ranch Jet Fuel Dressing (it’s 0 points for WW)
1/2 tsp. salt
1/2 cup red wine vinegar
1/4 tsp. pepper
1 T. sugar
2 garlic cloves, finely minced
2 tsp. worcestershire sauce
2 T. dijon mustard
1 T. fresh lemon juice
1 cup water
Makes 2 cups.
Italian:It can be adapted by adding 1 T. each of fresh oregano, basil, and tarragon, finely chopped (or 1 tsp. each dry)
Mexican: 1/2 tsp. ground cumin
Tarragon: 3 T. fresh tarragon, finely chopped or 1 tsp. dry.
I’ve got a new product, Ultra Gel, that I add to make it have the same consistency as if it were made with oil —
I’m definitely with you about homemade salad dressings. They’re the best.
I sometimes just sprinkle over the greens a bit of seasoned rice vinegar (I discovered this in Japan, as that was what was always served on our little salads…and I found it quite refreshing and delicious.)
To your basic balsamic vinaigrette or one made with red wine vinegar, or seasoned vinegar, I might also had some finely minced fresh ginger for an Asian twist, feta with some Kalamata olives and/or capers for Greek dinner, Parmesan for Italian, etc.
And… I LOVE your font with the little underlined letters! Which font is that?
My friend made an awesome dressing & salad the other day. The dressing was a cranberry dressing (she didn’t have measurements – I hate that!!) but here is her ingredients.
jellied cranberries (canned)
balsamic vinegar
olive oil
salt and pepper
mix in blender and serve.
Or you could use this one (I haven’t tried this one)
http://allrecipes.com/Recipe/Cranberry-Salad-Dressing/Detail.aspx
The salad was:
romaine hearts
spring mix (from Costco)
blue cheese crumbles
glazed walnuts
pears (remove peel & slice thin)
Mix together and serve with cranberry dressing.
This is my favorite salad right now 🙂
I’ll give your salad dressing a try. It sounds very good! My favorite dressing (and one of my favorite salads) is here: http://www.cooks.com/rec/doc/0,1743,157175-237194,00.html
I use 1/4 c. olive oil and 1/4 c. canola oil for the recipe. Delicious! Also wonderful on spinach with toasted or candied pecans and strawberries. ~~Rhonda
i have a couple favorites, i love a good italian dressing. The old spaghetti factory has a great pesto vinaigrette that i love, a good asian and the no fail balsamic! thanks for sharing. i need to start making my own. My mother use to do it when we were younger and I remember thinking it was the best ever.