If you're bored with salad, this post is especially for you! This fabulous Honey White Balsamic Dressing, with a throw-it-all-in-a jar-and-shake recipe, takes salad from ordinary to extraordinarily delicious!
I've been making this Honey White Balsamic Dressing for such a long time, it seems like an old friend. Anytime I get bored with everyday salads, I pull out this recipe and find myself craving salad every day. I was sure I'd shared it sometime along the eleven years of this blog but when I searched... nope, it was nowhere to be found! This might just be your lucky salad day because this one's a definite winner!
I love that this Honey White Balsamic Dressing is so versatile and is delicious with so many types of greens and ingredients. It's wonderful with spinach, arugula, butter lettuce, mixed greens, kale, watercress, romaine... really just about any type of greens!
It also pairs well with tomatoes, avocados, oranges, clementines, grapefruit, strawberries, blueberries, raspberries, pomegranates, apples, pears, peaches, mangos, roasted sweet potatoes and winter squash, hard-boiled eggs, dried fruit... I could go on and on!
In addition to salads, this dressing is wonderful drizzled on grilled or roasted chicken, shrimp, salmon, pork tenderloin, etc. For a quick dinner on busy days, I sometimes throw some breaded chicken strips (we love the Tyson Panko Crusted Chicken from Costco) into the oven and serve them over a bed on greens (and anything else I have in the produce bin), drizzled with this Honey White Balsamic Dressing. A decently healthy, easy meal in a hurry!
If you're in the habit of purchasing salad dressing at the grocery store, this Honey White Balsamic Dressing may change your habit. It takes way less time to make it than it takes to run to the grocery store. Seriously? Seriously! Just throw all the ingredients in a jar and shake, shake, shake. That's it!
What is white balsamic vinegar?
Like regular balsamic vinegar, the white balsamic variety originated in the Modena area of Italy. While both vinegars start out with white grape must (crushed grapes including the skins, seeds, and stems), the treatment is quite different. Regular balsamic is simmered for hours on end until it becomes a caramelized syrup and is then aged in oak barrels for several years. White balsamic, on the other hand is pressure cooked to keep it from browning and is then aged for a much shorter time (no more than a year) in oak or stainless steel barrels, resulting in a mild, slightly sweet, pale gold vinegar that has a fruity, floral flavor.
I love using white balsamic vinegar because its pale hue lets the beauty of the salad ingredients shine. It's mild, mellow and isn't overpowering as some vinegars can be. White balsamic vinegar is, according to Bon Appetit, beloved by chefs all over the world.
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So stop in the vinegar aisle next time you shop and pick up a bottle of White Balsamic Vinegar. You probably have everything else you will need for this Honey White Balsamic Dressing. Your salad life is about to become a LOT more delicious!
P.S. Be on the lookout tomorrow for our Irish Flag Clementine Cucumber Salad (above)! It utilizes this dressing so if you make a batch today, you'll be all set for this fabulous salad!
Café Tips for making this Honey White Balsamic Dressing
- This Honey White Balsamic Dressing will keep well for several weeks in the refrigerator. I usually make a double batch so it's easy to throw together a fresh, delicious salad in a hurry.
- White Balsamic Vinegar is available at most larger grocery stores in the section where regular vinegar is sold, usually near the salad dressings.
- This dressing will last for at least a week to 10 days. I've kept it longer and it was still delicious!
- I love this garlic press from Zyliss. You can throw in a whole garlic clove, unpeeled and it comes out perfectly minced. The press has a self cleaner and goes right into the dishwasher.
- If you're in a big hurry, keeping a tube of crushed garlic in the freezer can be a wonderful timesaver. It doesn't take that long to crush a clove of garlic, but on a busy day, it can be just a bit too long and one more dirty utensil. These tubes of garlic can be refrigerated for a few weeks or frozen for longer. Sometimes they're just the little thing that saves the day.
- Use your favorite honey in this dressing. I love this raw, unfiltered honey but any variety will work. If you notice that your honey is getting crystallized, just set the container in a bowl of hot water. I put another bowl on top to weigh it down. This will start to melt the crystals. Once it's starting to liquify, I transfer it to a glass jar which can then be microwaved for 30-60 seconds to completely "melt" any leftover crystals.
Thought for the day:
Before a word is on my tongue
you, Lord, know it completely.
You hem me in behind and before,
and you lay your hand upon me.
What we're listening to for inspiration:
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- ½ cup extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- 2 tablespoons honey
- 1 medium clove garlic finely minced
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Combine all ingredients in a medium size jar with a tight-fitting lid and shake well. Shake again before serving.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.