Honey Lemon Balsamic Vinaigrette 

I came up with this recipe per my Aunt Meg’s request for a good balsamic vinaigrette recipe. And me being well, me, couldn’t just make a plain old dressing… I wanted to make something original. This dressing combines three of my absolute favorite flavors – balsamic, lemons, and honey, and is so simple to make but so much better than what you can buy in the salad dressing aisle! It’s the perfect amount of sweet from the honey with just a little tang of vinegar and a burst of freshness from the lemon! 🍋

The only recommendation I have if you are making this is to use quality ingredients. You don’t have to buy a $30 bottle of vinegar or anything like that, but spend a few extra dollars and get a decent one. Better quality balsamics have a sweeter taste and are not as “watery” as bottom shelf varieties. I also used a good local honey and of course, FRESH lemon juice. Do not make this with that lemon concentrate stuff! 😝


This recipe is as simple as combining all of the ingredients in a blender and emulsifying. That’s it! All there is to it! One other thing I will note here is that when I compared other vinaigrette recipes before making this, some use a 3/4 c. olive oil to 1/4 c. balsamic ratio… This one is slightly more acidic, but that’s what I LIKE. You can certainly change the ratios to suit your tastes. 🤗 You can save this for a few days in a jar in the fridge too. I like to serve this on mixed spring greens or spinach salads. It also goes great with chicken and steak dishes! Enjoy! ✌️

#WhatIveGotCookin


Honey Lemon Balsamic Vinaigrette  

  • 2/3 c. extra virgin olive oil
  • 1/3 c. balsamic vinegar
  • 4 Tbsp. honey
  • 1 1/2 Tbsp. fresh lemon juice
  • 1/2 tsp. salt
  • 1/2 tsp. fresh cracked pepper
  1. Combine all ingredients in a blender. 
  2. Blend to emulsify.
  3. Serve over salad greens or refrigerate up to 3 days.
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2 thoughts on “Honey Lemon Balsamic Vinaigrette 

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