Balsamic Vinegar Dressing Recipes for Salads

Karen Frazier
Vinaigrette ingredients on rustic wood table

With its sweet acidity and mellow flavors, balsamic vinegar brings something special to dressings and vinaigrettes. Use a high-quality aged balsamic vinegar for a lovely, complex flavor.

Creamy Balsamic Herb Dressing

Creamy balsamic dressing

This creamy dressing is delicious on salads and it makes a tasty sandwich spread, as well. It makes about 1 cup, which is eight 2 tablespoon servings. This is delicious on a spring green salad or tossed with a cold pasta salad.

Ingredients

  • 1/2 cup mayonnaise
  • 1/4 cup aged balsamic vinegar
  • 2 garlic cloves, minced
  • 1 tablespoon chopped, fresh thyme
  • 1 tablespoon chopped, fresh dill
  • 1 tablespoon chopped, fresh chives
  • 1 teaspoon dark brown sugar
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon freshly cracked black pepper

Instructions

  1. In a small bowl, whisk together all ingredients.
  2. Store, tightly sealed, in the fridge for up to one week.

Variations

  • Replace the mayonnaise with non-fat Greek yogurt to reduce fat and calories.
  • Replace all the herbs with 1/4 cup chopped, fresh basil, omit the brown sugar, and add the juice of 1 lemon.
  • Replace the mayonnaise with one avocado, peeled and pitted. Process all ingredients in a blender or food processor until smooth, adding water to adjust the texture as desired.

Orange-Tarragon Balsamic Vinaigrette

Salad and balsamic vinegar dressing

This dressing is sweet and flavorful. It's delicious as a dressing for citrus or berry salads, or as a dressing for peppery or bitter greens, such as arugula or radicchio. It's also delicious drizzled on roasted Brussels sprouts. The recipe makes about 1-1/4 cups, which is about ten 2-tablespoon servings.

Ingredients

  • 1/4 cup aged balsamic vinegar
  • Juice and zest of 1 orange
  • 1 tablespoon Dijon mustard
  • 3/4 cup extra virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon chopped, fresh tarragon
  • 1 shallot, finely minced
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon freshly cracked black pepper

Instructions

  1. In a small bowl, whisk together all ingredients until combined.
  2. Store in the fridge for up to five days. Whisk before using.

Fig Balsamic Dressing

Figs and balsamic vinegar have a natural affinity for one another that makes this dressing delicious. You'll need to use a blender to mix it and puree the figs. Serve this with a chopped kale salad or use it as a marinade for grilled chicken or fish. The recipe makes about 1-1/4 cups, or about ten 2-tablespoon servings.

Ingredients

fig balsamic dressing in white bowl
  • 2 figs, stems removed and roughly chopped
  • 1/4 cup aged balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 3/4 cup olive oil
  • 2 tablespoons minced shallots
  • 1 tablespoon chopped, fresh thyme
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon freshly cracked black pepper
  • Pinch of red pepper flakes

Instructions

  1. In a blender or food processor, combine all ingredients. Blend until smooth.
  2. Store in the fridge for up to five days.

Dazzling Veggie Topper

Balsamic vinegar has a lovely, complex flavor that lends itself well to dressings for salads and vegetables. Try any of these dressings to jazz up your next salad or veggie side dish.

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Balsamic Vinegar Dressing Recipes for Salads