For a richer flavor, use a high-quality, aged white balsamic vinegar. If you don't have fresh cracked black pepper, pre-ground is acceptable, but fresh is preferred. Store leftover vinaigrette in an airtight container in the refrigerator for up to 1 week. The oil may solidify, so bring to room temperature and whisk again before serving.
White Balsamic Vinaigrette
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PREP TIME5 mins
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COOK TIME0 mins
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TOTAL TIME5 mins
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SERVING8 People
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VIEWS103
Elevate your salads with this bright and tangy White Balsamic Vinaigrette. A sophisticated dressing with a hint of sweetness, perfect for drizzling over fresh greens, grilled vegetables, or even as a marinade.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Protein0 g
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Saturated Fat2 g
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Sodium112 mg
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Sugar5 g
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins In a medium bowl, combine extra virgin olive oil, white balsamic vinegar, honey, sea salt, black pepper, and garlic powder.
02 Step
Recipe View 2 mins Whisk vigorously until the vinaigrette is smooth and emulsified. (Approximately 1-2 minutes)
03 Step
Recipe View Taste and adjust seasonings as needed. Add more honey for sweetness or salt and pepper to taste.
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Rachelle Will
Apr 9, 2025This vinaigrette is so easy to make and tastes amazing! I use it on everything.
Isabel Lindgren
Mar 30, 2025I loved the balance of sweet and tangy. It's a great base recipe that I can adjust to my liking.
Libbie Block
May 23, 2024This is way better than store-bought! I'll never buy salad dressing again.