Tangy and slightly sweet, this Garlic and Honey Balsamic Vinaigrette is excellent on almost any salad combination. It has been my husband’s favorite dressing for the past two weeks.
I have to admit that I was truly put off by the color the first time I made this. (Is it just me or do pretty things tend to taste better?)
I’m happy to tell you that this brown salad dressing tastes much better than it looks.
Garlic and Honey Balsamic Vinaigrette
Recipe adapted from and with thanks to MarthaStewart.com and several versions at Allrecipes.com
Ingredients
- 1 small onion chopped
- 2 medium cloves garlic minced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup balsamic vinegar I might try white balsamic vinegar next time to see how the color is affected
- 1 tablespoon soy sauce
- 3 tablespoons honey
- 2/3 cup extra-virgin olive oil
- 1 tablespoon sugar optional
Instructions
- Layer the first six ingredients into the blender in the order listed. Puree until smooth and then slowly add the olive oil in a thin trickle. Puree another minute or so, until dressing is thick. Taste the dressing and add the white sugar if you want a sweeter dressing. We preferred it with the sugar. Pulse a few times to mix in the sugar. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
The Blonde Duck says
You should seriously write a cookbook!
Dzoli says
I agree:) And also I refuse to call balsamic vinegar:) I love it;))
Lizzy says
This could seriously become MY favorite dressing! My sister always adds a slosh of soy to her vinaigrettes, so I need to follow in both your footsteps. Copying to try~
My Journey With Candida says
What a great salad dressing. I love balsamic vinegar.
Inside a British Mum's Kitchen says
Really lovely recipe – sounds delicious – soy, honey and red pepper flakes – oh yes!
Mary x
Mary says
Blonde Duck – You are sweet, but that isn't even on the To Do list. I'll happily read your writings though and bask in the knowledge that I already have a published friend!
The Slow Roasted Italian says
Sounds delish! Then again I have come to terms with the brown salad dressing. I love love love balsamic. It even turned my Strawberry Balsamic brown, but it was fabulous!
Much to My Delight says
Haha…it does sorta look like gravy in that color, but I like nothing more than honey in salad dressings. So good! I bet that's great paired with apples!
Sweet And Crumby says
I bet this would be PERFECT on my pumpkin and blue cheese salad. YUM!
Marjie says
I really like honey-mustard vinaigrette, so this ought to be wonderful, too! I do have to admit that brown salad dressing is off-putting, to say the least, but we all have to make sacrifices for our taste buds sometimes, right?
Zoe says
Balsamic vinegar is always my family fav. This sauce is great to serve our vegetable.
Christine's Pantry says
Great dressing. Love it.
JavelinWarrior says
Oh, forget the color! Most of the dressings I've made are shades of brown – and the ranch dressing I just experimented with was green! This sounds delicious 🙂
Erin @ Cooking on Whim says
Two of my favorite flavors– Can't wait to try this!
Words Of Deliciousness says
This dressing sounds lovely. I don't think the color is that bad.
Pam says
Great recipe! I just bought lavender honey and will try the recipe with that.
Joanne says
I'm always on the market for good homemade salad dressings. The sweet and tang in this must be fabulous!
Janeen says
Would you ever consider putting this on a sweet/savory salad — like a melon salad that has red onion in it? Perhaps weird, but I like combos of sweet and savory.
Mary says
Janeen – This is a really tangy dressing, I'm not sure if I would personally like it on a salad with fruit, but I know that my husband would. If it helps, I'm posting a different dressing this weekend that works beautifully with a sweeter salad.
Becki's Whole Life says
That is too funny….I have never thought about the color of salad dressing before…oh no – I will never look at my salad the same – ha. This sounds great. Balsamic with garlic is such a yummy flavor combo. This would be nice over a caprese salad.