This White Balsamic Vinaigrette is a delicious homemade salad dressing you can whip up in less than 5 minutes! It tastes so much better than store-bought - make a large batch and keep it in the fridge for easy meal prep!
Whisk all ingredients together until smooth. Keep in a clean, tightly sealed jar in the fridge for up to 5 days.
Notes
Ingredient notes
Honey: Use a mild, runny honey for best results. A very firm honey or one that has heavily crystallized is very difficult to smoothly stir into the dressing.
Mustard: I prefer a smooth Dijon mustard in this recipe, but my husband also enjoys when I make it with whole grain mustard. Yellow mustard works great, too – it does yield a slightly different taste though.
Garlic powder: I much prefer using garlic powder over fresh garlic in salad dressing. To me, the raw garlic is so hard to gauge in intensity, and it does become stronger as it sits in the fridge. If you absolutely want to use minced fresh garlic, feel free to do so at your own discretion.
How long to store in the fridge
This recipe is super make-ahead/meal prep friendly. It usually lasts us for an entire work week, we just keep it in the fridge in a clean jar and take what we need.