Cooking and Meal Prep Recipes Easy Balsamic Vinaigrette By Dana Angelo White, MS, RD, ATC Dana Angelo White, MS, RD, ATC Facebook LinkedIn Twitter Dana Angelo White, MS, RD, ATC, is an author, registered dietitian, certified athletic trainer, and owner of Dana White Nutrition, Inc. Learn about our editorial process Updated on September 20, 2019 Print Dana Angelo White (15 ratings) Total Time: 10 min Prep Time: 10 min Cook Time: 0 min Servings: 12 (2 T each) Nutrition Highlights (per serving) 129 calories 14g fat 2g carbs 0g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 12 (2 T each) Amount per serving Calories 129 % Daily Value* Total Fat 14g 18% Saturated Fat 2g 10% Cholesterol 0mg 0% Sodium 99mg 4% Total Carbohydrate 2g 1% Dietary Fiber 0g 0% Total Sugars 2g Includes 1g Added Sugars 2% Protein 0g Vitamin D 0mcg 0% Calcium 4mg 0% Iron 0mg 0% Potassium 15mg 0% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. What you drizzle on your salad is just as important as what veggies you put in it. The healthy fats and other compounds found in olives and olive oil have potent anti-inflammatory properties and provide heart healthy fats that help with nutrient absorption Incorporating small amounts of plant based oils such as olive oil into your every day cooking and food prep is an ideal way to reap the benefits without going overboard on calories. Ingredients ¼ cup balsamic vinegar ¾ cup extra virgin olive oil ½ lemon, juiced and zested 2 teaspoons honey 1 clove garlic (whole, lightly smashed) ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ½ teaspoon dried herbs (such as tarragaon, thyme or oregano) Preparation In a jar or other airtight container, combine balsamic vinegar, olive oil, lemon juice, lemon zest, honey, garlic, salt, pepper, and dried herbs. Cover container and shake well to combine. Serve immediately or store in the refrigerator for up to one week. Ingredient Variations and Substitutions When making homemade salad dressings, it’s best to use an extra virgin olive oil. Extra virgin varieties have the most flavor and are also incredibly rich in cell-protecting antioxidants. To change up the flavors of the dressing, replace balsamic vinegar with rice wine or red wine vinegar, but you may need a touch more honey to balance out the extra acidity. Also experiment with orange or lime juice and zest in place of the lemon. Instead of dried herbs, a pinch of finely chopped parsley or tarragon will also add an extra dimension of flavor to this all-purpose salad dressing. Cooking and Serving Tips Toss this dressing with a pile of fresh veggies, some simple greens, or in a pasta salad. You can also use it as a marinade for chicken, pork, beef, or fish. Since there are no preservatives, the dressing will cease up in the fridge. When ready to use, take the dressing out of the fridge and allow it to sit at room temp for 20 to 30 minutes, then shake well before serving. Rate this Recipe You've already rated this recipe. Thanks for your rating! By Dana Angelo White, MS, RD, ATC Dana Angelo White, MS, RD, ATC, is an author, registered dietitian, certified athletic trainer, and owner of Dana White Nutrition, Inc. See Our Editorial Process Meet Our Review Board Share Feedback Was this page helpful? Thanks for your feedback! What is your feedback? Other Helpful Report an Error Submit Advertiser Disclosure × The offers that appear in this table are from companies that partner with and compensate Verywell Fit for displaying their offer. These partnerships do not impact our editorial choices or otherwise influence our editorial content.