People WILL ask you for the recipe when you serve this white balsamic vinaigrette! Here’s how to make this simple, tasty white balsamic dressing.
Wow, so good and easy! And even better the next day. Husband loves it, too!
Do you have a recipe that, without fail, someone asks you for when you take it to a potluck, picnic, or dinner party?
For me, this White Balsamic Vinaigrette is one of those recipes (another one without fail: No-Fuss Guacamole!).
In fact, this white balsamic dressing has been so popular with dinner guests that I started calling it my “Everyone Loves This Vinaigrette”.
Around here, it’s also our house salad dressing. True story: We’ve made a batch of it every week for at least the last decade.
My kids like it too! (Want to teach your kids to love salad? Here’s how we did it.)
Here’s what you need to make White Balsamic Vinaigrette
- White balsamic vinegar: Find it in your grocery store next to the regular, darker balsamic vinegar
- Dried basil
- Dried oregano
- Onion powder
- Salt: Use regular table salt or kosher
- Sugar: You can swap honey for the white sugar if you prefer, but the flavor will be different
- Garlic: We prefer using fresh, but if you want a milder garlic flavor, use ½ teaspoon garlic powder instead
- Oil: We typically use canola, but you can use olive oil as well
How to make White Balsamic Vinaigrette
Place ingredients in a small bowl and whisk well. Or place in a jar and shake well to combine. Store this dressing in the refrigerator in a jar with an airtight lid and use within 1-2 weeks.
The best way to dress a salad with White Balsamic Dressing
Want a restaurant-quality salad? Here’s the trick: Place your dressing at the bottom of a large serving bowl, then place your greens on top, and toss it well with tongs before serving.
It’s an extra step, but each leaf will be perfectly coated–and no puddles of extra dressing on the bottom. It makes a big difference!
FAQ About White Balsamic Vinaigrette
What is white balsamic vinegar?
White balsamic has a golden color and a lighter taste than regular balsamic. According to Bon Appetit it’s made the same way as regular balsamic vinegar. But instead of being simmered into a syrup and aged for a long time, it’s pressure-cooked to prevent browning and aged for a shorter time.
Where can I find white balsamic vinegar?
It’s stocked right next to the regular balsamic vinegar in the grocery store (note for ALDI shoppers: I have not seen it there).
Is golden balsamic vinegar the same as white balsamic vinegar?
Yes! So you can use golden balsamic vinegar in this dressing recipe as well.
Can I use regular balsamic vinegar?
Yes. If you don’t have white balsamic or can’t find it, you can use regular balsamic (or your favorite vinegar) instead. I don’t think it’s quite as tasty that way, but it will still be good.
Why is there sugar in this dressing?
There’s one tablespoon of sugar in this dressing, which is key to the savory-tangy-sweet flavor. It works out to less than a teaspoon of sugar per serving of dressing.
Can I swap the sugar for honey?
Yes, you can make that swap and still get a good (but different) flavor. I prefer white sugar for this dressing. It works out to less than a teaspoon per serving–and you can always use less sugar, such as 2 teaspoons instead of 1 tablespoon.
Help, my dressing solidified in the fridge!
Dressings made with olive oil will harden in the refrigerator. According to the North American Olive Oil Association, that’s because the oil forms crystals in very cold temperatures. It will liquify again if you simply set out your dressing to come to room temperature before a meal or place the jar in a bowl of warm water.
It will not solidify if you make this white balsamic dressing with canola oil or vegetable oil instead.
Is canola oil bad for me?
You may have heard rumors that seed oils like canola are bad for health or even “toxic”, but that just isn’t true. Canola oil is high in heart-healthy monounsaturated fats.
Using a variety of oils–just like eating a variety of foods–is a smart approach. For instance, we make this dressing with canola oil, but I tend to cook with olive oil and use sesame oil in some dishes.
How long does this white balsamic dressing keep?
Plan to use this dressing within a week or two. Keep in mind that if you use fresh garlic, the flavor will intensify over time.
Which lettuces go best with vinaigrette dressing?
This dressing works with so many lettuces, but some ideal picks are little gem, spring mix, butter, bibb, and arugula.
- 1/2 cup white balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon minced garlic, (about two medium cloves)
- 1 tablespoon sugar
- 3/4 cup canola or olive oil
- Pour vinegar into jar.
- Add salt, onion powder, basil, oregano, garlic, and sugar.
- Add canola or olive oil and shake well.
Yield: 10 servings
Serving Size: 2 tablespoons
Amount Per Serving:
Calories: 160Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 56mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 0g