Best Sweet Vinegar and Oil Salad Dressing Recipe

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Sweet vinegar and oil salad dressing is ideal for enhancing fruit salads, as well as sweetening up bitter greens. The subtle sweetness comes from honey, which not only balances out the acidity of the vinegar but also add a subtle, comforting sweetness to each bite.

Best Sweet Vinegar and Oil Salad Dressing Recipe - Flour Child (1)

Vinegar and oil salad dressing has been around for centuries. I love it because it has such a fresh taste and there are so many variations that can be created using simple ingredients. You can make it plain, peppery, with garlic, or this version, which is sweet. Depending on what you're serving it with, each one is right at different times.

A basic vinegar and oil salad dressing is 3 parts oil to 1 part vinegar -- the perfect balance for a vinegar dressing recipe. Herbal seasonings, fresh garlic, dijon mustard, sea salt, lemon juice, and sweeteners like honey or white balsamic vinegar can be added to create the flavor profile to fit what you're serving. The first time I made it I stuck to the basics. The next time, I began experimenting with making homemade vinaigrettes with different flavorings. This sweet balsamic vinaigrette dressing has a mild, rich flavor and is one of my favorite recipes!

Homemade Salad Dressing vs. Store Bought

My mother did not buy bottles of salad dressing. She thought store-bought dressings were expensive and wasteful, and whipping up homemade salad dressing was so easy. But for me, the real case for homemade dressings is the fresh taste (so much flavor!) and no preservatives (healthy recipes!) Also, you can adjust the ingredients according to your personal preferences when you make your own dressing. I can guarantee that once you make your own salad dressing, you'll never buy it from the store again. Homemade is the only thing your family will want!

I use a light vegetable oil for this recipe, as it is a rather flavorless oil. You can choose the kind of oil you use to make this dressing based on your personal preferences. Canola oil, walnut oil and soybean oil are options that will change the flavor a bit. I have tried it with extra virgin olive oil and I find the olive taste overpowering. If you prefer to use olive oil, I recommend using a light version such as this one rather than a regular, heavier extra-virgin olive oil if you want the best balsamic vinaigrette flavor.

Ingredients You'll Need

Best Sweet Vinegar and Oil Salad Dressing Recipe - Flour Child (2)

You only need 5 minutes and a few basic ingredients to make this simple salad dressing:

Vegetable oil
White balsamic vinegar
Fresh lemon juice
Dijon mustard
Minced garlic
Honey
Kosher salt
Black pepper

How to Make this Balsamic Vinaigrette Recipe

Best Sweet Vinegar and Oil Salad Dressing Recipe - Flour Child (3)

Start with a Sealable Jar: To make this dressing, you'll need a mason jar or something similar with a tight-fitting lid. This not only makes mixing a breeze, but also allows you to store any leftover dressing and shake before serving with ease.
Combine the Ingredients: In a small bowl, whisk together all of the ingredients.
Emulsify: The trick to a perfect homemade dressing is the emulsification process. To achieve this, my favorite method is to pour the mixture into the sealable jar, tighten the lid, and shake vigorously until it is fully combined. (No need for a food processor or other equipment!)
Taste and Adjust: Taste your dressing and adjust the sweetness or tartness to your liking.
Store and Serve: Your Sweet Vinegar and Oil Salad Dressing is ready to go! When you're ready to use it, give the jar a good shake to re-emulsify the dressing, then drizzle it over your fresh greens or favorite salad.

Best Sweet Vinegar and Oil Salad Dressing Recipe - Flour Child (4)

Salad Suggestions for Sweet Salad Dressing

A sweet salad dressing is a great way to sweeten a bitter green salad or enhance a sweet one. Here are some ideas for salads that work great with this sweet dressing:

Strawberry Spinach Salad: Toss this dressing with fresh strawberries, baby spinach, and some sliced red onion for a sweet and tangy delight.
Kale Salads: Pouring this dressing onto kale leaves turns even the toughest greens into a tender, flavorful treat.
Warm Salads: Try it with warm Brussels sprouts or roasted vegetable salads to complement their savory flavors.
Grilled Chicken Marinade: Use this dressing as a great marinade for grilled chicken, imparting a sweet and savory glaze to your meal.
Caprese Salad: Enhance the flavor of cherry tomatoes, mozzarella, and fresh basil in a Caprese salad.

Salads made with kale, broccoli rabe, and turnip greens have a bitter bite to them. Countering it with a sweet salad dressing can calm that bitterness and make it more palatable. And if you're serving a salad with fruit, such as a strawberry or mandarin orange salad, this sweet vinegar and oil salad dressing will enhance the sweetness of the fruit.

Variations for Sweet Vinegar and Oil Dressing

If you enjoy making your own salad dressings, you have many different options! Following are some versions you might want to try:

Use apple cider vinegar in place of white balsamic vinegar (for a more tangy flavor).
Use red wine vinegar in place of white balsamic for a sweet red wine vinaigrette.
Use sherry vinegar or white wine vinegar (any wine vinegars) in place of white balsamic vinegar for a flavor twist.
Use rice vinegar to give it an Asian flair - perfect for Asian fruit salads.
Substitute maple syrup in place of honey for a slightly less sweet dressing.
Add pureed berries such as strawberries or raspberries for a fruity dressing.

Experiment with different flavorings and let me know what your favorite version is!

Storing Vinaigrette Dressing

While vinegar and oil alone are okay to store at room temperature, once you add something to the mix you are changing the acidity and introducing items that turn rancid. Therefore, I highly recommend that you store this white balsamic vinaigrette salad dressing in an airtight container in the refrigerator for up to 14 days. It will solidify a bit when cold, so be sure to set it out at room temperature for 15-20 minutes, then shake well to fully emulsify before serving.