Honey Vinaigrette

This simple Honey Vinaigrette recipe is made with olive oil, apple cider vinegar, lemon juice, pure clover honey and Dijon mustard. It’s a great dressing to serve with leafy green salads tossed with cheese, fruit and nuts. 

Our honey vinaigrette is a savory-sweet dressing that’s made with just 6 simple ingredients. It has a delicious balance of tangy from the apple cider vinegar and sweet from the honey, and it is completely addictive!

Why We Love This Recipe

• Quick And Easy. We love making fresh salad dressings from scratch. It only takes minutes to make them, and they taste better than the store-bought bottled stuff.  
• Budget Friendly. It’s made with staple ingredients that you may already have in your pantry. 
• Flavorful. This apple cider and honey vinaigrette has tasty combo of flavors! 

Honey Vinaigrette Recipe Ingredients

• Apple Cider Vinegar.  We use apple cider vinegar for this vinaigrette.
• Lemon Juice. We add just a little fresh-squeezed lemon juice to the mix.
• Honey.  We like to use clover honey, which adds sweetness and flavor to the dressing.  
• Dijon Mustard. Adding a bit of Dijon mustard helps to emulsify this dressing.
• Olive Oil. We use olive oil for this recipe (either extra-virgin or light). 
• Seasoning. We add just a pinch of salt and black pepper.

Find printable recipe with the measurements below.

How To Make Honey Vinaigrette Salad Dressing

1. Whisk. In a mixing bowl, whisk together the honey, Dijon mustard, apple cider vinegar and lemon juice.Then while whisking, drizzle the oil in until the dressing is thick and emulsified. Season with salt and pepper.
2. Blend. You can also add the ingredients to a wide mouth mason jar and seal the lid and shake vigorously to blend the ingredients. Or use an immersion blender (stick blender)  and blend the dressing right in the mason jar. Or use a stand blender to blend the ingredients. Blending the vinaigrette will make it thicker and keep it from separating as quickly. We prefer to blend this dressing rather than whisking it. 

Storing Vinaigrette Salad Dressings

• Store homemade vinaigrette salad dressings in an airtight container (like a mason jar) in the refrigerator. If properly stored, the vinaigrette should last up to 5 days.
• Extra-virgin olive oil will solidify in the refrigerator a bit, so you’ll want to remove the vinaigrette from the refrigerator to sit out at room temperature for 10-15 minutes before serving.
• Give the dressing a good shake or whisk before serving.

What Salads To Serve With Honey Vinaigrette Dressing

This Honey Vinaigrette dressing is on the sweeter side as far as dressings go, so it goes well with a salad made with bitter-tasting greens (like kale, arugula and spinach), and salty cheese (like Gorgonzola, blue cheese and Feta cheese), fruit (like berries and apples) and nuts (like walnuts, almonds, pistachios and pecans). You can swap out the dressings and use this Honey Vinaigrette for any of these salads:

• Apple Spinach Salad
• Strawberry Spinach Salad
• Strawberry Quinoa Salad
• Strawberry Spinach Quinoa Salad
• Berry Arugula Salad With Goat Cheese
• Lemon Kale Salad

Easy Salad Dressing Recipes

• Italian Salad Dressing
• Everyday Creamy Vinaigrette
• Creamy Italian Dressing
• Sun Dried Tomato Vinaigrette
• Balsamic Vinaigrette
• Lemon Mustard Vinaigrette
• Lemon Basil Vinaigrette
• Healthy Citrus Vinaigrette
• Maple Vinaigrette
• Honey Lemon Vinaigrette
• Parmesan Vinaigrette
• Red Wine Vinaigrette

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Yield: 8 Servings

Honey Vinaigrette

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

This simple Honey Vinaigrette recipe is made with olive oil, apple cider vinegar, lemon juice, pure clover honey and Dijon mustard. It's a great dressing to serve with leafy green salads tossed with cheese, fruit and nuts. 

Ingredients

• 1/4 cup apple cider vinegar
• 2 teaspoons Dijon mustard
• 1 tablespoon lemon juice
• 1/4 cup clover honey
• 2/3 cup olive oil
• 1 tablespoon water
• Salt and freshly ground black pepper to taste

Instructions

1. Add the ingredients to a wide mouth mason jar and seal the lid and shake vigorously to blend the ingredients. Or use an immersion blender (stick blender) and blend the dressing right in the mason jar. Blending the vinaigrette will make it thicker and keep it from separating as quickly. We prefer to blend this vinaigrette rather than shaking it in a mason jar. If you don't have an immersion blender, you can also use a stand blender.
2. Store homemade vinaigrette salad dressings in an airtight container (like a mason jar) in the refrigerator. If properly stored, the vinaigrette should last up to 5 days.
3. Extra-virgin olive oil will solidify in the refrigerator a bit, so you'll want to remove the vinaigrette from the refrigerator to sit out at room temperature for 10-15 minutes before serving.
4. Give the dressing a good shake or whisk before serving.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 415Total Fat: 42gSaturated Fat: 6gUnsaturated Fat: 37gSodium: 73mgCarbohydrates: 13gFiber: 0gSugar: 13gProtein: 0g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.