As many of you know, I’m a big fan of homemade dressings and vinaigrettes. Typically, they are easy to mix up with ingredients readily had on hand and the flavors have the ability to turn a basic recipe into something fantastic. As an added bonus, there’s usually a cost savings over store-bought varieties and no unwanted “extra” ingredients.
One of my favorite vinaigrettes is this balsamic vinaigrette. Simple as the recipe is, it imparts big flavor and works quite well as a marinade, like in this delightful seasonal recipe for Balsamic Grilled Chicken with Tomato Feta Salsa. When I want to mix the flavors up a bit, however, the following option is perfect. For a long time, I made it without the balsamic and used it primarily in grain-based salads–we really enjoy it paired with Lime Honey Chicken.
After sharing a quinoa recipe incorporating this vinaigrette with a friend, she mentioned that she once added balsamic to the bottom of her honey jar to get out the last little bit required for the recipe. At that moment, I knew a hint of balsamic was the perfect way to add extra tang without being overly lime-y. I hope you enjoy it as much as we do!
Yields a little over 1/2 cup (see notes).
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper
- Zest of one lime (optional but a nice addition)
- In a small bowl, whisk all the ingredients together. For added ease, I like to pour the ingredients into a jar and shake well to emulsify.
- Store, covered, in the refrigerator. Shake well before drizzling on your favorite greens or grains-based salads.
- I find this amount of dressing to be perfect for a quinoa salad starting with 1 cup uncooked quinoa (about 3 cups cooked) and several add-ins or several family-size green salads.