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Balsamic Vinaigrette Dressing

  • Yield: 2 cups 1x


This wonderful dressing is great for salads or as a marinade! Try it with grilled veggies or chicken!

Store in an airtight container, refrigerated. Will keep for 5-7 days.
Makes about 2 1/4 cups


  • 1/2 TBS dijon mustard
  • 1/4 cups balsamic vinegar
  • 1 TBS red wine vinegar
  • 1 TBS honey
  • 1/2 tsp kosher salt
  • 1/4 tsp coarse ground black pepper
  • 3/4 cup olive oil
  • 1 cup canola oil


  1. Pour olive oil and canola oil into container and set aside
  2. In a mixing bowl, add remaining ingredients and stir.
  3. While whisking briskly or using an immersion blender, slowly drizzle in the oil mixture to form an emulsion.