Honey-Balsamic Vinegarette

January 4, 2009

I LOVE salads especially when I use a zesty yummy vinegarette. Although I switch between a couple recipes, this is my favorite one right now because it has the sweetness and tang that I crave. Although making a dressing from scratch may seem like a pain when you can just buy a bottle at the store, it is worth it because it’s fresh and natural without any preservatives.

The key for this vinegarette is clearly using a good brand of balsamic vinegar and olive oil. I use Bertolli olive oil and try Modena for balsamic vinegar. Enjoy over a salad with baby greens, sliced red pepper and red onion. Would also be tasty with sliced hardboiled egg on top.

Honey-Balsamic Vinegarette

1 tablespoon olive oil
1 tablespoon water
2 tablespoons balsamic vinegar
2 teaspoons honey
pinch of salt
pinch of dried rosemary

Whisk the above ingredients in a large measuring cup. Serve immediately. If you want to save the dressing, store in an airtight container for 3 days.

Word of note: if you use a sweet balsamic vinegar, cut down the honey, use 1 teaspoon or more to taste. Also, I needed an extra teaspoon of white vinegar to rev up the zing after storing the vinegarette over night.

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Other posts you may enjoy:

  1. Balsamic Steamed Mushrooms
  2. Balsamic Roasted Vegetables
  3. Peach, Mozzarella and Basil Salad
  4. Peach, Apricot and Pistachio Couscous
  5. Strawberry and Pecan Quinoa with Honey Lemon Dressing

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