White Balsamic Vinaigrette (Sweet + Tangy)

White Balsamic Vinaigrette is a sweet, tangy, versatile dressing that’s quick and easy to make and delicious on a variety of salads and pasta salads!

Course Salad

Cuisine American

Prep Time 5

Total Time 5

Servings (1.5-tablespoon) servings (recipe yields slightly less than 1 total cup dressing)

Calories 76kcal

Make the vinaigrette by whisking all of the ingredients together in a medium bowl until thoroughly incorporated, blending in a mini food processor, or shaking in a jar with a tight-fitting lid.
Store leftovers in a sealed container in the refrigerator for up to 2 weeks. Allow to come to room temperature and shake well before using.

Compared to most vinaigrettes, this recipe has a higher ratio of vinegar to oil (based on the particular white balsamic vinegar that was used to develop this recipe). Your bottle of white balsamic vinegar may be milder or stronger. So I would advise making the recipe as directed. And then, if you find it too zesty, mix in an extra tablespoon of oil at a time until it tastes just right.
Similarly, most white balsamic vinegars are already naturally sweet. However, your bottle may be more or less so. So if you prefer a sweeter dressing, feel free to whisk in 1 teaspoon of honey (or maple syrup) at a time until your desired sweetness is reached.