Do you like something creamy or oil-based?
I would say that for me, a lot of times, my favorite salads are undressed.
The first time I made this roasted beet salad for Greg and I, he wanted to know what kind of dressing we were having. Oops. I just thought that everyone liked undressed salads? That thought was definitely off. He liked the salad anyway. 🙂
For the past couple of years, I’ve struggled with salad dressings.* I grew up loving ranch, but now, I can’t really stand the thought of drenching beautiful, clean vegetables in creamy ranch dressing. It just doesn’t seem right. Ranch on french fries, yes. Why not? But ranch on lettuce, I’m not loving lately.
Then I have the problem of buying salad dressing. I feel like there are sooo many options and I just get tired of reading all of the different flavors. So I buy one, use it once and then two years later I find it in the fridge and wonder if it’s still good. Does anyone else have this problem?
And one more. The ingredient list on salad dressings. If I’ve never heard of half of the ingredients, I’m not overly excited about eating it. Or dressing my lettuce with it.
So, I guess that’s why I’ve gravitated toward undressed salads. Load lettuce up with sweet, juicy fruits and you won’t even miss the dressing. But now. Now, I’ve played around with this homemade dressing and I am so excited!
Salad dressing problems, no more!
I love this dressing. You can’t go wrong with balsamic vinegar. And the Dijon** is just so good. It not only adds flavor but also a touch of creaminess. This is definitely a wet-oil-based dressing but the Dijon adds just the right touch of creaminess to make the dressing sort of stick to the lettuce. I love the flavors of balsamic + Dijon together, and the honey adds just the right amount of sweetness to balance the bite from the vinegar. I added 1.5 tablespoons but add as much as you need according to your taste.
Delicious, easy and only five ingredients! This is my new favorite dressing. 🙂
*I feel bad calling this a struggle, but you know what I mean. 🙂
**Every time I typed dijon, it was correcting it to Dijon with a capital D. I googled it and the d gets capitalized on Dijon because it is referring to the region in which the dressing originated — Dijon, France. Who knew!
2 Tbsp. balsamic vinegar
1.5 Tbsp. red wine vinegar
1.5 Tbsp. honey
1 Tbsp. Dijon mustard
1/3 c. olive oil
Add all ingredients to a jar or bowl. Shake/stir very well to combine. The dressing should be well blended. If separation occurs after sitting in the refrigerator, shake/stir before eating.