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This Healthy Balsamic Vinaigrette Recipe is fast, easy, and super cheap to make. It’s delicious too!
Making a quick vinaigrette at home is so much easier than running down to the store for a bottle of store-bought additives. The flavors are fresher and more robust, and it’s so simple to make. In fact, while this recipe calls for a blender, you don’t even really need one. Just put the ingredients into a jar with a lid and shake!
Healthy Balsamic Vinaigrette Recipe Without Mustard
If you don’t like mustard, you can certainly make this without it. The dressing recipe is quite versatile. So omit or add anything you need or want to.
Healthy White Balsamic Vinaigrette Recipe With No Sugar
While I highly recommend adding some sort of sweetener (even if it’s different from honey), you can certainly make this without. Omit it if you choose, or use an alternative sweetener.
Healthy White Balsamic Vinaigrette Recipe
You can also make this balsamic vinaigrette with white balsamic vinegar, and it will turn out just fine.
How To Use This Healthy Balsamic Vinaigrette Recipe
The obvious choice is to put it on a basic salad. But this also goes great with a spinach salad or makes a great marinade for chicken or steak. You can also simply baste your chicken with it before baking. And lastly, this is great in pasta salad or rice salad.
- If you can’t afford the expensive balsamic vinegar, buy the cheap stuff and boil it down by half. (soft boil) So for this recipe, I started with 1 cup of balsamic vinegar and boiled it down to the ½ cup called for in the recipe.
- Don’t use olive oil or extra virgin olive oil. It doesn’t taste very good with the mustard. I used safflower oil, but you can also use grapeseed oil.
- You don’t have to use copious amounts of oil to get the needed effect in your salad. A little oil goes a long way. I used ¼ cup for this recipe, but my guess is you could get away with using ⅛ cup and still get the same effect with half the fat. Experiment and see what tastes good to you. Just shake your dressing well before applying.
To help add even more flavor to this already flavorful dressing, you can blend in some shallots if you like. You can also toss in a garlic clove or two.
About The Ingredients
Balsamic vinegar – You can use regular or white. I used Modena.
Oil – Any light-flavored oil will work. I used unflavored coconut oil. Avocado oil will work well here too.
Dijon mustard – No sugar added.
Honey – You can also use maple syrup or any sweetener you like.
Italian Seasoning – Find it in the spice aisle or make it at home. You can use fresh herbs if you prefer. But I find that the dressing goes bad much faster if you do.
How To Make Healthy Balsamic Vinaigrette
Add all the ingredients to a blender tumbler. You can use a food processor, but the herbs won’t be blended as fine.
Blend until smooth. (About 1-2 minutes)
Transfer the dressing to an airtight container and use as needed.
This should be stored in the refrigerator at all times. A great option for storage is to keep this in a mason jar with a tight-fitting lid. As long as it’s kept in the fridge, it should last for up to about 2 weeks.
Freezing is not recommended for this recipe.
I can highly recommend this Ninja blender because that’s what I have and use. I love it.
More Homemade Balsamic Vinaigrette
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If vinaigrettes aren’t your thing, try one of these delicious homemade dressings
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Healthy Balsamic Vinaigrette Recipe Card
Healthy Balsamic Vinaigrette Recipe
- 1 Blender
- ½ cup balsamic vinegar (see notes above)
- ¼ cup oil (any light flavored oil will work)
- 2 tsp. prepared Dijon mustard (no sugar added)
- 1 tsp. honey
- 2 tsp. Italian Herb (find it in the spice aisle or make it at the link above)
- ½ tsp. salt
- ½ tsp. ground pepper
- Place all the ingredients into a blender and blend for 1 to 2 minutes or until it's completely blended.