This quick and easy balsamic vinaigrette is full of flavor – so good that you’ll never buy store bought again!
I get it. Salad can be BORING – super boring. Have you ever brought a salad to work for lunch and almost dreaded eating it?? Been there, done that. It doesn’t have to be that way, though.
There are three pieces to a killer salad. First off, it all starts will crisp, fresh greens. Then, toppings!! Topping will add a variety of textures, colors and flavors. And lastly, a flavorful dressing that compliments the flavors of the salad and gives it a little “umph!” This vinaigrette will do just that!
How do you make balsamic vinaigrette?
In a pinch, store-bought salad dressings are fine. But if you’ve got 2 minutes to spare, you can make a super easy, super delicious balsamic vinaigrette that’ll make you rethink ever buying store-bought dressing ever again!
Here are the ingredients you’ll need:
- Olive Oil – Extra virgin olive oil, light-tasting olive oil, or whatever you’ve got is fine!!
- Balsamic Vinegar
- Honey – If you don’t have honey, you can use brown sugar instead. I do prefer honey though as it gives a little added thickness.
- Dijon Mustard
- Minced Garlic – I use the fresh minced garlic you can find in a jar at the grocery store. You can also mince your own garlic.
- Salt, Pepper and Ground Thyme
Now that you’ve got the ingredients, the rest is easy! Simply grab a jar and add all of the ingredients. Screw the lid on tightly and shake vigorously.
How do you make a really good salad?
As I mentioned above, you’ll want to start with good greens. The general rule of thumb is that the darker the leaves, the more nutrient dense. Therefore, I like to do a combination of spring mix (a good base), spinach (extra nutrients) and thinly shredded cabbage or brussels sprouts (crunch!).
Next up, toppings!! Here’s the fun thing about salads – the options are literally ENDLESS. Below is a list of topping ideas. This is not an exhaustive list, but should be a good starting point. If you’re wanting to make an entree salad, I recommend choosing at least one protein, three different veggies/fruits and at least one crunchy topping.
Lastly (and just as important!), you’ll want to finish the salad with a delicious dressing. Want something fruity? I love this Raspberry Vinaigrette! Going for a tex-mex flair? Here’s a yummy Southwest Ranch you’ll love. But if you’re looking for something with balsamic, the one I’ve got for you today is AMAZING!!!
Why did my vinaigrette solidify in the fridge?
If you use a high quality olive oil (has a higher ratio of monounsaturated fats), it will solidify in the fridge. This is completely normal, so no worries. Just let it sit out at room temperature for 30 minutes before using or place in a warm water bath to speed up the process. Shake and enjoy!
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Print the recipe below or PIN IT for later!
- 1 c olive oil
- 1/3 c balsamic vinegar
- 3 tbsp honey
- 1 tbsp dijon mustard
- 1 tsp minced garlic
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp ground thyme
- Place all ingredients into a jar. Secure the lid and shake vigorously for 30 seconds. Store in the fridge for up to 2 weeks and shake before each use*.