White Balsamic Vinaigrette

Is it weird that I was freakishly excited when they introduced the fancy oil and vinegar bar at my grocery store? Or that I’m really excited to post about a salad dressing the day after Thanksgiving?

Just thinking about all of the butternut squash risotto, sweet potato pie, flourless brownies, pumpkin pie bars, and pumpkin tarts that we ate makes my body scream for fresh greens and lighter foods. Maybe that’s why this is so darn appealing to me right now.

I guess I just needed to lighten up my palate after the big (heavy) feast that we had last night.

I also needed to find a reason to use the white balsamic vinegar that I got a few weeks ago. Salads with a gal pal was the perfect time. And this was the perfect recipe.

And you know what? It hit the spot…perfectly.


White Balsamic Vinaigrette

5 minPrep Time

5 minTotal Time

Save Recipe

Ingredients

  • 3/4 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 1 tbs honey or agave nectar
  • 1 tbs lemon juice
  • 1 clove garlic, minced
  • salt and pepper to taste

Directions

  1. Mix all ingredients into a cruet or lidded jar.
  2. Shake it like a Polaroid picture.
  3. Dress your favorite salad.
  4. Delight in its satisfying sweetness.

Allergen Information

Nightshade free, dairy free, wheat free, gluten free, corn free, soy free, and egg free.

6.6.15
http://emilylevenson.com/recipe-white-balsamic-vinaigrette/

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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.

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