This balsamic mustard salad dressing is bound to up your vinaigrette dressing game. It is by far the best vinaigrette I’ve ever had. And it whips up in just minutes!
Make a batch on the weekend and you’ll have a tasty, healthy dressing ready to go all week long.
It’s so nice to know that you have healthy choices waiting for you when you open the refrigerator door. And it’s even nicer when they were quick and easy to make in the first place, especially in the heat of the summer.
No long, hot summer days spent in the kitchen for this woman!
Is balsamic salad dressing healthy?
As stated above, balsamic salad dressing is good for you. Particularly when you choose the ingredients yourself.
Vinegar is an ingredient that most of us would do better to have as a part of our daily diet. It is proven as an effective aid in lowering cholesterol and stabilizing blood sugar.
It contains strains of probiotic bacteria. And there are some research findings that suggest it makes a great appetite suppresant.
So ‘bring on the vinegar’ is a great motto to have. And salad dressing is one of the easiest ways to do that. It’s tasty too!
What ingredients do I need to make balsamic mustard salad dressing?
Sourcing the best ingredients you can find for your balsamic mustard salad dressing will make all the difference in it’s final outcome. The better the ingredients, the better the dressing. For sure.
BUT don’t let the lack of top shelf ingredients keep you from making this amazing dressing.
I often fall short on sourcing high quality ingredients for this recipe as there is very little availability of ingredients in general where I live. And top quality is even more rare.
My dressing still rocks! And so will yours!
With that said, if you are able to get your hands on the good stuff … DO IT!
I make it that way as often as possible. It’s something to brag about at your next dinner party without a doubt!
About the main ingredients …
Extra virgin olive oil – This is an unrefined oil. It contains more of the natural vitamins and minerals found in olive oil than it’s refined counterparts. It carries the distinct taste of the olives it is derived from. And it has both antioxidant and anti-inflammatory properties.
Balsamic vinegar – Balsamic vinegar is separated into three categories. The best of these being Reggio Emilia. This type is produced under strict regulations and it is aged for a minimum of 12 years. You can purchase this variety with the added label of ‘extra old’, meaning it has aged for 25 years or more. It is not as expensive as it sounds. So treat yourself to it every once in awhile. It’s worth it!
If you would like to read more about the types of balsamic vinegar available and it’s uses you can do that here.
Honey – When local and raw are available that is the way to go. Local assures that you are getting a product that is tailored to the specifics of the natural world in your area. And raw eliminates unnecessary processing, which means a more nutrient rich product.
Dijon mustard – This mustard is definitely set apart from other types. It’s special really. It originated in Dijon, France. And it is still held to the highest production standards there. If you are able to pick up some from that region you’ll be glad you did!
About the spices …
Crushed garlic – Fresh, farm grown, organic garlic is a real treat. I pick it up all summer at my local Amish farm market. I can’t get enough of it. Grab some from an organic farmer near you if you’re able. If not … look for organic in the store. You’ll taste the difference. Promise!
Black pepper – Coarse ground, organic pepper is a must-have in the kitchen. It will make a big difference in the food you prepare. It’s exponentially better than the fine ground pepper that is commonly sold to be used on the table. It imparts a much stronger flavor.
Ways to use balsamic mustard salad dressing
There are seemingly endless ways to use this simple handmade dressing. Once you experiment with it a just a little bit it will quickly become SO MUCH MORE than just a salad dressing.
Although, dressing salads may be one of your favorite things to do with it in the end. I use it often on big summer salads in my house.
Give it a try as a marinade. It’s especially good on chicken or steak. It imparts an amazing flavor to the meat and the vinegar acts as a natural tenderizer as well.
Or you can use it as a dressing for homemade pasta salad. So, go ahead and cook up your favorite pasta, toss in the fixin’s you love, and cover it in balsamic mustard salad dressing. YUMMY!
You can also use it in vegetable stir frys or on oven roasted vegetables. My favorite is a blend of fresh cut broccoli, mushrooms, and onions.
Does balsamic salad dressing go bad?
With all the above ways to use balsamic salad dressing you have little worry that this deliciousness would ever go bad before you used it up.
But just in case it somehow ends up pushed to the back of your fridge and forgotten you should know that the likeliness of it going bad is pretty slim.
Oil, balsamic vinegar, and honey are all preservatives. Dijon mustard is made with several ingredients that have preservative properties as well.
But, as always, you should check your dressing for freshness before using it. I couldn’t tell you exactly what signs of spoilage it would show, as I’ve never come across that issue. I would guess that it would begin to ferment.
How to make balsamic mustard salad dressing
Measuring out the ingredients and placing them all in a bowl is the hardest part of making this dressing. And that’s not hard at all.
Blend them up well with a whisk and you’re done.
If you have a jar with an airtight lid you can place the ingredients in that and just shake it until it’s blended. So easy!
I’d love to hear about how you plan to use this dressing once you’ve got it made. So let’s meet in the comments and chat all about it!
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This balsamic mustard salad dressing is bound to up your vinaigrette dressing game. And it whips up in just minutes!
- 1/3 cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- 3 tbls honey
- 3 tbls dijon mustard
- 2 large garlic cloves, crushed
- 1 large pinch black pepper, coarse ground
- Place all ingredients in a small bowl
- Whisk until blended well
Amount Per Serving: Calories: 57Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 27mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 0g
This data was provided and calculated by Nutritionix on 06/03/2021. Nutrition information isn’t always accurate.