This is my go-to Mediterranean salad dressing. I love this Dijon vinaigrette, because of it’s blend of tangy sweetness that works on just about any kind of vegetable salad. People seem to go nuts over this dressing and make it all the time.
Dijon Vinaigrette That Lasts All Week Long (and even longer)
On Sunday, I will make this vinaigrette in a mason jar and use it all week. I refrigerate it, but other people I know leave it out. Whenever I need a quick salad dressing (or marinade), I just take it out of the fridge, give it a good shake and pour it on! I know most people would say to use this in a week, but honestly, I have kept this in the fridge for a number of weeks and found it to be fine.
A marinade for chicken skewers and grilling portobello mushrooms
This also makes a great marinade for anything you are baking or grilling. You can use it on chicken or fish, but one of my favorites is using it to marinate portobello mushrooms. For this, I add sliced portobello mushrooms to a Ziploc bag, add some chopped garlic and oregano, then add a generous amount of the Dijon vinaigrette. You don’t have to marinate mushrooms as long as chicken, but at least an hour is preferred. If you are grilling the mushrooms, take them directly from the Ziploc bag with some barbecue tongs and lay them right on the grill. I then brush the mushrooms with the marinade as they cook. The mushrooms will come out juicy, meaty and full of flavor. I would also use it similarly for a marinade for chicken skewers.
For all of your Mediterranean Diet salad needs
Because of the tartness of this dressing, honey dijon vinaigrette goes great with any salad that has a combination of veggies with some sweet fruit and nuts. I love it on a lettuce salad with feta cheese, salty nuts, and raisins or on our Apple, Walnut and Gorgonzola Salad.
As with any dressing you make at home, you will find this to be much better tasting than store-bought, less expensive and lacking in all the chemicals and preservatives of a processed dressing. Enjoy!
Honey Dijon Vinaigrette
Ingredients
- 1 cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- 1 tbsp Dijon mustard
- 2 tbsp honey
- 1/4 tsp oregano
- Salt and pepper, to taste
Instructions
- Add all ingredients to bottle and shake.
Nutrition
About the Author: Bill Bradley, R.D.
I made sure and got a really good balsamic vinegar. That makes a big difference! This is my absolute favorite dressing now. I use it on salads, veggies, and sandwiches. I use whole grain flax fold it as a wrap with turkey, veggies. Drizzling the dressing on there and it’s fabulous! Very very tasty!
During the winter months, this dressing was a fantastic addition to the vegetables as it seemed to bring out flavours that needed quite a bit of coaxing.
This is a huge hit here! I made this last night and drizzled it on some fold up sandwiches. So very delicious
I love using this dressing for sandwiches as well. Thanks for the comment!
Love the taste, and how easy to prepare!
I haven’t tried this yet but was wondering if the 265kcal is for the entire recipe? I think it must be but want to make sure. It sounds delicious!
Hi Pat, We had the serving sizes wrong. Thanks for seeing that. It is now correct.