This honey basil vinaigrette is everything. Basil, lemon, and honey make it a versatile salad dressing, dipping sauce, and much more.
This vinaigrette is on steady rotation in my kitchen, but this spring, I paired it with my Grilled Lemon Chicken Skewers. It was an amazing combination.
A very long time ago, my friend Tracy and I attended cooking classes at William Sonoma. One of the salads we made became a staple in my house. I have tweaked it a bit, and been using it ever since. The salad was a Mango and Red Onion Salad with a Honey Basil Vinaigrette. This salad is a super popular dish in my cooking classes. It is so versatile and can be used year-round.
Homemade salad dressings are easy to make and you can customize. It takes minutes to whip up a jar of your favorite dressing. Store in the refrigerator for up to a week. I like less oil and more vinegar with a touch of brown sugar or honey.
The basil and honey created a fresh sauce that becomes a dipping sauce with the grilled chicken. Add a little rice or roasted potatoes and you have a satisfying dinner.
Tips for making Honey Basil Vinaigrette
- Use a blender or food processor to get a smooth consistency.
- Add the basil at the very end and just pulse.
- Make a day ahead
- Change the vinegar – try red wine vinegar or apple cider vinegar
- Cut the honey for a more savory dressing
- Add red pepper flakes for a little kick.
Each week I whip up a batch of this to use on salads or with grilled chicken and veggies. Make a salad with fresh corn and tomatoes or during the summer one with fresh peaches, goat cheese, and marcona almonds. The possibilities are endless.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g