Honey Vinaigrette Salad Dressing. An easy formula for this salad dressing that you can customize to your taste buds. Tangy, sweet, and delicious!
Summer dishes need a subtle topper. They call for a delicate complement to the fresh produce and summery flavors of the season’s most inspired dishes. That’s where my Honey Vinaigrette comes in. It is the ideal dressing for the season. Once you make a batch of this, you’ll never think of turning to the bottled, store-bought stuff ever again. This dressing won’t overpower your dish. Whether it’s adorning asalad or sandwich, it enhances, but doesn’t overwhelm. It’s subtle, but this dressing still has interest, an intriguing combination of flavors that will captivate and delight at the dinner table.
My Honey Vinaigrette Salad Dressing takes less than 10 minutes to prepare and yields one cup of vinaigrette. To mix up a batch, you’ll need extra virgin oliveoil, white wine vinegar, honey, water, salt, and pepper. Combine the ingredients into a mason jar or a bottle, and shake it up. You’ll want to serve this immediately, but you can make it a few days in advance of serving.
This dressing is versatile. It isn’t just the perfect addition to lettuce. You can also add it to a cold grain salad or even served over a tart fruit or slices of citrus. The sweetness of the dressing plays well with lots of flavors, but especially sharp, tart tastes.
It is also ripe for customization. The recipe is a wonderful base for other combinations of oil, vinegar, and sweet syrups. You can substitute in different types of vinegar, such as balsamic vinegar, red wine vinegar, or apple cider vinegar. You could also substitute maple syrup, cane syrup, or molasses for the honey called for in the recipe. This dressing is good to have on hand for the week ahead. Mixing it up on Sunday ensures a few days of elevated meals on the dinner table or for lunch at the office.
Here’s the recipe so you can whip up a batch to enjoy yourself!
This classic Waldorf Salad is full of fresh, crispy, apples, celery, grapes and walnuts with a creamy mayonnaise dressing served over a bed of lettuce. Serve it as a side dish or appetizer at Christmas or Thanksgiving. You can easily add chicken or turkey to make it a complete meal!
- 3 tbsp white wine vinegar
- 3 tbsp water
- 1 tbsp honey
- 2 tsp extra virgin olive oil
- 1/8 tsp salt
- 1/8 tsp pepper
- 12 strawberries, thinly sliced
- 5 cups spring greens mix
- 3/4 cup honey roasted sliced almonds
- Combine all dressing ingredients in a small jar and shake well.
- Combine strawberries, and greens. Add dressing and toss to coat. Sprinkle with sliced almonds.
Once this salad is dressed, the strawberries begin to break down fairly quickly from the vinegar. I recommend tossing the salad with the dressing right before serving. If you need to prepare the salad in advance, combine the salad with the almonds and the dressing, but keep the strawberries in a separate bowl.