Honey Balsamic Dressing

When I was in college, I worked for a small restaurant that made the BEST salad dressings. Seriously, I could practically drink them straight! One of the most popular was their Honey Balsamic vinaigrette, and the head chef was kind enough to share the recipe with me. I have modified it a bit, to reduce the oil:

Honey Balsamic Dressing

1 shallot, peeled and roughly chopped

1/2 tablespoon whole grain mustard (I love Plochman’s)

1 tablespoon raw honey

1/2 cup balsamic vinegar

1/2 cup extra virgin olive oil

Combine shallot, mustard, honey and balsamic vinegar in a blender, and blend until smooth. Gradually add the olive oil until emulsified. Store in the refrigerator for up to a week.

I forgot to pick up shallots, so I used onion powder instead today. It worked great!

Once blended, I store my dressing in a little plastic diner-style bottle:

As you can see, this recipe makes about a half-bottle. Perfect amount for me– since I’m the only one using it at the moment.ย  I don’t love using plastic storage containers, but I do love how this one makes it easy to shake up the dressing and squeeze it onto my salads.ย  I’m on the lookout for a better dressing bottle, but for now, this one does the job.

Happy salad-eating!! ๐Ÿ˜€

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Comments

Annie

I have dijon mustard, could I use that instead?

Amy

How much onion powder did you use?

vanessa

it said, this time you used onion powder. Would you happen to remember the amount you had put in? Thanks!

    Janet

    How much onion powder did you use?

    SwashB

    1/2 tsp

Penny O

I made the Creamy Tahini dressing yesterday and stored it in an old glass kombucha bottle!

maggie

Yay! I’ve been needing a good dressing recipe! THANKS ๐Ÿ™‚

Maggie

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