Honey Vinaigrette Dressing With Dill
This sweet and tangy Honey Vinaigrette Dressing made with red wine vinegar and dill weed takes just a minute to mix together. Enjoy on a salad or as a marinade. You’ll never grab for the store-bought stuff again.
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updated in June 2019
Homemade Honey Vinaigrette Dressing
As swimsuit and shorts season is upon us, I’m quickly reminded that I need to be eating a little more healthy. Increasing my greens and eating more salads is a cinch in the summer with all the lush produce readily available.
Making my own dressing lets me control what I drizzle over my salad, as well as, and saves me money. I don’t know about you, but I hate having a refrigerator full of dressing bottles that have only been used a time or two drives me insane! Not only are the store bought dressings expensive, they are often filled with additives and chemicals.
Tomorrow is the Salad Social and I’ll be sharing the salad I made for this Honey Vinaigrette dressing with dill for Cucumber Tomato Feta & Olive Salad. It’s also amazing drizzled over roasted asparagus or use it as a marinade for salmon or chicken. This dressing is simple and can be whipped up in a matter of a minute or two, and it’s much better than anything you can buy off a supermarket shelf!
What Kind of Oil Should I Use In Vinaigrette
Extra virgin olive oil, is always a great choice and what I use 99% of the time. But a light, flavorless oil like canola oil, vegetable oil or grapeseed oil will work too.
If you prefer a more robust flavor, try a nut oil like walnut oil or hazelnut oil. Sesame oil will a delicious Asian flavor. Just be light with the stronger flavored oils.
Of course, it goes without saying that higher quality oil is going to taste the best. Use what you can afford, I have no problem using generic (Costco and World Market are favorites) brands.
What Kind of Vinegar Should I Use In Vinaigrette Dressing
This Honey Vinaigrette Dressing calls for red wine vinegar because it packs a punch and works well with bold flavors and bright veggies. Sherry vinegar is similar to red wine vinegar but slightly less intense.
White wine vinegar is milder than red wine vinegar and works well with more delicate flavors like spring greens, cucumber, zucchini, and sweet corn. Basically, when in doubt, choose white wine vinegar for dressing. It works wonderfully on just about any green salad. Champagne vinegar is similar to white wine vinegar but even milder.
Apple cider vinegar is sweet-tangy and has a slight apple flavor. Perfect for fall-flavored and nutty salads.
Whisk It or Shake It?
Vinaigrette dressing can be made by adding all of the ingredients to a small bowl and briskly whisk until all of the ingredients come together. Optionally, you can add all of the ingredients except the oil to the bowl, then whisk while drizzling the oil into the other ingredients, which can help with the emulsification.
If you are making just enough dressing for the salad you are serving you can always whisk the dressing right in the salad bowl. Then add your salad ingredients and toss!! That’s it! no extra bowl to wash.
My favorite and the easiest way to mix vinaigrette dressing, in my opinion, is to shake it! Just add all of the ingredients to a lidded jar (like a mason or weck jar), screw on the lid, give a good shake for a few seconds, and drizzle!
I can’t wait to see what you all have been tossing up!
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This sweet and tangy Honey Vinaigrette Dressing made with red wine vinegar and dill weed takes just a minute to mix together.
- 1/2 teaspoon garlic, minced
- 3 Tablespoons Honey Mustard
- 3 Tablespoons Honey
- 1½ teaspoon dill weed
- 1/4 cup red wine vinegar
- 1/2 cup Olive Oil
- pinch of sea salt
- fresh ground pepper
- Whisk together first five ingredients.
- Slowly drizzle in olive oil while whisking.
- Season with salt & pepper to taste
- Pour dressing in jar with a lid, store in refrigerator. (should keep about a week )
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