small mixing bowl
small whisk
16-ounce mason jars
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon Dijon Mustard
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 2 teaspoons pure honey melted
Add the olive oil, balsamic vinegar, mustard, spices, and 1 teaspoon of honey into a mason jar.
Tightly place the lid on and shake vigorously for a few seconds.
Give the dressing a taste and add more honey if you want more sweetness.
Enjoy immediately or store in the refrigerator for up to 1 week.
Serving size is two tablespoons
Storage tips
Store the Balsamic Vinaigrette dressing in an airtight container for one week in the fridge. The dressing will separate and solidify, give it a few shakes and then continue using. You might need to let the dressing sit on the counter for a few minutes to liquefy before using. Or I'll run the jar under warm water and then shake the dressing
Serving: 1g | Calories: 196kcal | Carbohydrates: 5g | Fat: 19g | Saturated Fat: 3g | Sugar: 5g