Best Honey Balsamic Vinaigrette Recipes

STRAWBERRY AND SPINACH SALAD WITH HONEY BALSAMIC VINAIGRETTE

Steps:

• Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
• Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.

HONEY DIJON BALSAMIC VINAIGRETTE

Steps:

• Whisk balsamic vinegar, olive oil, mustard, honey, salt, and pepper in a bowl.

HONEY-BALSAMIC VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, honey, mustard, and olive oil. Season with salt and pepper.

HONEY-BALSAMIC VINAIGRETTE

Steps:

• Whisk together the vinegar, honey, olive oil, and soy sauce until the honey has dissolved, and the dressing is smooth.

HONEY BALSAMIC VINAIGRETTE

Steps:

• Place the vinegar, onion, soy sauce, honey, sugar, garlic, and red pepper flakes into a blender. Puree on high, gradually adding the olive oil. Continue pureeing 2 minutes, or until thick.

WILTED SPINACH SALAD WITH BALSAMIC-HONEY VINAIGRETTE

Steps:

• Trim, wash and dry the spinach thoroughly and place in a salad bowl.
• Coat a saute pan with 2 tablespoons olive oil and put over medium heat. Fry the prosciutto and garlic for a minute to flavor the oil, and then add the mushrooms and onions. Saute the mushrooms and onions until they are slightly brown and tender, about 3 minutes.
• Scrape the mixture on top of the spinach, return the pan to the stove. Add balsamic vinegar and scrape up the bits at the bottom of the pan. Add remaining oil and honey. Swirl pan around for a minute to warm the vinaigrette.
• Pour the vinaigrette over the salad, top with Gorgonzola. Season with salt and pepper, toss, and serve immediately.

KITTENCAL'S SPINACH SALAD WITH BALSAMIC HONEY-DIJON VINAIGRETTE

Steps:

• For the dressing; in a bowl whisk together garlic, salt, Dijon, honey and balsamic vinegar; add in olive oil in a slow steady stream until emulsified.
• Adjust honey amount adding in more if desired for a sweeter taste, then season with more salt if needed, and black pepper.
• Chill for a minimum of 2 hours before using.
• For salad; place the spinach leaves in a large glass bowl; top with sliced mushrooms, bacon, blue cheese or feta cheese, croutons and sliced red onion (if using).
• Toss all ingredients together with salad forks.
• Season with black pepper (and salt if desired).
• Place the egg wedges all around inside edges of bowl.
• Serve with prepared dressing on the side.

GRILLED RADICCHIO AND SHRIMP SALAD WITH HONEY BALSAMIC VINAIGRETTE

Steps:

• Prepare a grill for medium heat.
• Whisk together the shallots, Dijon, honey and balsamic in a medium bowl. Slowly add 3 tablespoons olive oil while whisking to emulsify. Whisk in 1/4 teaspoon salt and a few grinds of pepper.
• Brush the radicchio on both sides with olive oil and season lightly with salt and pepper. Grill until charred in spots and slightly wilted, turning once, about 8 minutes.
• Meanwhile, toss the shrimp with a splash of olive oil, and sprinkle with 1/4 teaspoon salt and some pepper. Grill, turning once, until just cooked through, about 3 minutes per side.
• Divide the radicchio and shrimp among small plates, drizzle with vinaigrette and sprinkle with parsley leaves. Serve warm or at room temperature.

HONEY-DIJON BALSAMIC VINAIGRETTE

Steps:

• For the dressing; in a bowl whisk together garlic, salt, Dijon, honey and balsamic vinegar; add in olive oil in a slow steady stream until emulsified.
• Adjust honey amount adding in more if desired for a sweeter taste, then season with more salt if needed, and black pepper.
• Chill for a minimum of 2 hours before using.

HONEY GARLIC BALSAMIC VINAIGRETTE

Steps:

• In a small bowl, stir together garlic, honey and salt to taste until well mixed.
• Add vinegar, then oil, whisking vigorously till blended.
• Let stand 10 minutes to allow flavours to blend.
• Remove garlic slices.

BALSAMIC HONEY VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the first 10 ingredients; shake well. In a large salad bowl, combine the greens and sweet red pepper; drizzle with vinaigrette and toss to coat.

WATERCRESS, STRAWBERRY AND ALMOND SALAD WITH BALSAMIC HONEY VINAIGRETTE

Steps:

• Place watercress, strawberries, almonds and shallots in a large salad bowl. In a small bowl, whisk together vinegar, honey and salt; whisk in olive oil until smooth and uniform. Pour vinaigrette over salad and toss gently. Serve immediately.;

STEAK AND PERSIMMON SALAD WITH HONEY BALSAMIC VINAIGRETTE

Steps:

• For the steak: Heat a grill to high for at least 5 minutes or heat a grill pan over medium-high heat; oil the grates.
• Pat the steak dry with a paper towel and place on a plate. Season generously with salt and a pinch of pepper. Drizzle with 1 tablespoon olive oil.
• Grill the steak until well browned, 3 to 4 minutes. Flip and grill until an instant-read thermometer inserted into the steak registers about 125 degrees F for medium rare, 3 to 4 minutes, or to desired doneness. Transfer to a cutting board and let rest 5 minutes.
• For the honey mustard balsamic vinaigrette: Place the vinegar, honey, mustard, garlic and walnut oil in a medium bowl. Season with a heavy pinch of salt and pepper. Combine the vinaigrette in the bowl using an immersion blender until the ingredients emulsify, about 30 seconds.
• For the salad: Combine the kale, arugula, parsley, figs, walnuts, blue cheese and persimmons in a large bowl. Rain in a nice pinch of salt and pepper. Dress the salad with about half of the vinaigrette, tossing well to coat. Taste and add more vinaigrette to taste (see Cook's Note).

ROASTED CHICKEN WITH HONEY BALSAMIC VINAIGRETTE

Steps:

• season Chicken With salt & pepper & set aside.
• Mix well all Vinaigette ingedients & add to the chicken.
• refrigerate marinated chicken for at least about 2 or 3 hours before cooking preheat oven 400 degrees F.
• arrange chicken on the pack of roasting pan & cook about 1 hours.
• Keep basting the chicken every 15/ 20 Min with remaining Vinaigrette until Chicken cooked through ( if the Chicken Brown too quickly , cover with foil for the remaining cooking time ).
• sprinkle Lemon zest & parsley for garnish & serve.

PARTY SALAD WITH BALSAMIC HONEY-MUSTARD VINAIGRETTE

Steps:

• In your salad bowl whisk mustard, salt, pepper, vinegar briskly until very well combined. Add the vinegar and whisk for about a minute. Add honey and whisk for about 30 seconds. It should be thick. Whisk in the shallot and garlic.
• Dribble the olive oil into the base very slowly whisking all the while. The olive oil should be completely incorporated as you dribble. This is important so if you see oil in a ring around the vinegar, keep whisking! After all of the oil is mixed in, keep whisking for a few seconds more to ensure the emulsification.
• Just before serving add your salad fixings, romaine, carrots, tomatoes, scallions, herbs, what you like. Toss and add the walnuts and cheese to the top.
• Serve on chilled plates.
• I have made this in a punch bowl to serve about 35 people.
• If you want, you can store the dressing in the refrigerator in a jar for everyday use.

HONEY-BALSAMIC VINAIGRETTE

Steps:

• Whisk together the vinegar, honey, olive oil, and soy sauce until the honey has dissolved, and the dressing is smooth.

HONEY BALSAMIC VINAIGRETTE

Steps:

• Place all ingredients except for oil in large container.
• Place immersion blender in container and blend. Slowly add oil blending ingredients to create emulsification. Place in container, label, date and refrigerate.

BBQ PORK SALAD WITH SUMMER FRUITS AND HONEY BALSAMIC VINAIGRETTE

Steps:

• FOR THE VINAIGRETTE: In a blender, combine all ingredients except oil, salt and pepper. Blend at medium speed for 1 minute. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.
• For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado sliced into wedges, 1/2 nectarine sliced into wedges, 1/4 grapefruit segmented. Drizzle with more dressing and sprinkle with toasted almonds. Serve immediately.

WILTED SPINACH SALAD WITH BALSAMIC-HONEY VINAIGRETTE

Steps:

• Trim, wash and dry the spinach thoroughly and place in a salad bowl.
• Coat a saute pan with 2 tablespoons olive oil and put over medium heat. Fry the prosciutto and garlic for a minute to flavor the oil, then add the mushrooms and onions. Saute mushrooms and onions until they are slightly brown and tender, about 3 minutes.
• Scrape the mixture on top of the spinach, return the pan to the stove.
• Add balsamic vinegar and scrape up the bits at the bottom of the pan. Add remaining oil and honey. Swirl pan around for a minute to warm the vinaigrette.
• Pour the vinaigrette over the salad and top off with Gorgonzola. Season with salt and pepper, toss and serve.

CITRUS HONEY BALSAMIC VINAIGRETTE

Steps:

• Mix vinegar, mix, honey, marmalade, garlic until well combined.
• Whisk or shake together with oil. Allow to sit for 1 hr (ideally) and serve.
• If dressing is thicker than you like, add 1-2 tablespoons of water and blend.