Low Sodium Honey Balsamic Vinaigrette is the sweet and tangy dressing your salads need! You can shake up a batch in minutes with a handful of ingredients containing only 34 mg of sodium per serving!
Salads are usually considered a healthy meal option, and most are, but if you’re living a low sodium lifestyle, salads, specifically salad dressings, can be the source of more sodium than you might expect. Bottled salad dressings, while convenient, can be high in sodium. One two-tablespoon serving of Kraft Balsamic Vinaigrette contains 360 mg of sodium, and a serving of Wishbone Balsamic Vinaigrette contains slightly less with 290 mg of sodium per serving.
Making your vinaigrette from scratch, when possible, is the best way to control how much sodium it contains. With only six ingredients, you can prepare this Low Sodium Honey Balsamic Vinaigrette in a few minutes.
The honey’s sweetness and the balsamic vinegar’s tang combine to create a silky smooth vinaigrette with a perfectly balanced flavor. It’s a simple recipe that can add big flavor to all kinds of salads. It’s also fantastic drizzled over roasted vegetables. (Try it with my Low Sodium Roasted Vegetable Platter.)
You can make this recipe with a handful of ingredients you likely already have in your pantry. Here’s what you need.
Tools You Need To Make This Recipe
How to Make Low Sodium Honey Balsamic Vinaigrette
Place honey, dijon mustard, balsamic vinegar, salt free seasoning, and black pepper in a jar.
Use a fork to break up the honey and mustard. The honey and mustard are thick, and shaking may not break them down enough to blend with the other ingredients.
Add olive oil. Place the lid on the jar and shake until emulsified. Store in an airtight container in the fridge for up to two weeks.
You can also make this recipe by combining all of the ingredients, except the olive oil, in a small bowl. Gradually add the olive oil in a slow steady stream while whisking constantly until vinaigrette emulsifies.
Homemade salad dressings are easy to personalize, and this one is no exception. Dijon mustard is my go-to for most vinaigrettes, but add a little heat to yours by using a low sodium spicy mustard instead.
For a creamier vinaigrette, stir in a tablespoon or two of plain Greek yogurt or sour cream. Add even more flavor to this vinaigrette by adding a tablespoon of minced garlic or onion.
Low Sodium Honey Balsamic Vinaigrette FAQs
What oil should I use for this vinaigrette?
I use regular olive oil for my vinaigrettes. Many recipes call for extra virgin olive oil, which has a more pronounced flavor. I find the taste of extra virgin olive oil overpowers the flavors in the vinaigrette, which I love. You can use your favorite oil if you prefer.
I don’t like Dijon mustard. Can I make this recipe without it?
You can make this vinaigrette without mustard, but your vinaigrette will have an oilier consistency. The mustard emulsifies the dressing, which helps the oil blend nicely with the other ingredients. Without it, it’s easier for the oil and vinegar to separate.
How do I store this vinaigrette?
Store this vinaigrette in the fridge in an airtight container for up to two weeks. It will thicken once refrigerated but will return to its original state after a few minutes at room temperature. Be sure to give it a few good shakes between uses.
Need more salad inspiration? Try this Low Sodium Kale Quinoa Salad with Oranges & Pomegranate & Goat Cheese. Watch the web story here.