As summer blazes on in Texas, we are having more and more salads with dinner. Mixing up a cool, fresh salad keeps me from having to turn the oven on, and changing up the ingredients keeps them new and interesting. No same-old, same-old around here!
Homemade vinaigrettes > store bought vinaigrettes. They are easy to make, inexpensive, and taste 100x better. Once you experiment with making vinaigrettes at home, you will never buy them again.
Among the most popular is Balsamic Vinaigrette, and this recipe is my favorite. The tangy balsamic is balanced by the sweetness of the honey, and using a high quality olive oil really comes through in every bite. Perfect for tossing with some leafy greens, drizzling over fresh tomatoes and mozzarella, or using as a marinade for chicken, I have a jar of this in the fridge at all times.
¼ cup balsamic vinegar
2 tbsp. honey simple syrup
3 tbsp. olive oil
1 tbsp. Dijon mustard
1 clove garlic, pressed or finely minced
¼ tsp Italian seasonings (dried basil and oregano blend)
Salt and pepper
Whisk together balsamic vinegar, honey simple syrup, olive oil, Dijon mustard, pressed garlic, and Italian seasonings until emulsified. Season with salt and pepper. Toss with a Steakhouse Chopped Salad, Cranberry Pecan Spinach Salad, or one of your favorites. Enjoy!