Honey Balsamic Dressing
Honey Balsamic Vinaigrette is sweet and tangy, easy to throw together it's zippy flavor and brings a salad to life, and goes especially well with a spinach salad with apples.
- ⅓ cup balsamic vinegar
- 1 cup olive oil light or virgin*
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- ½ teaspoon dried thyme
- pinch salt and pepper
Notes – Remix before every use.
Substitutions – I use extra virgin olive because I like its bold flavor. You might want to try a light olive oil the first time you make this.
Storage – You can keep this, covered, on your counter for a week or two. I keep mine in the fridge. It does thicken this way so I take it out of the fridge 20 minutes before I use it.
Nutrition – Nutritional information is an estimate only, intended for informational purposes, and not to be used as medical or dietary advice. The estimate is based on a nutrition calculator and every recipe will vary slightly depending on the products you use in your home. This estimate is per serving. Your nutrition facts could vary.