Honey Dijon Balsamic Vinaigrette

Tonight I made a super yummy salad dressing just by tossing a few ingredients I had on hand together. It was so creamy and delicious! I have mentioned recently that I am not keeping store-bought/pre-made dressings in the house these days. I’m trying to make them all from scratch! Here are the ingredients:

Honey Dijon Balsamic Vinaigrette:

1/4 Cup EVOO  

2 T balsamic vinegar 

1 T honey

1 T dijon mustard

dash of sea salt

I shook it up in a container with a tight fitting lid, then gave it a stir (to make sure the honey was off the bottom for sure) and then shook it a second time. It was delightful!


Simple Balsamic Vinaigrette

This salad dressing totally rocked my socks tonight! I had to toss it up (get it?) on She Cooks! ASAP! I did not author this one-it’s straight from Emeril Lagasse. I highly recommend you do this in the blender or if you have an immersion blender, use the wisk attachment on a tall cylinder. Mmmm…this is heavenly over Arugula with some gorgonzola cheese, some purple onion and tomatoes! YUMMY!


1/4 C balsamic vinegar
2 t dark brown sugar
1 T chopped garlic
1/2 t salt
1/2 t freshly ground black pepper
3/4 C EVOO


1. Beat the vinegar, sugar, garlic, salt and pepper until all are nicely dissolved. With the immersion blender (use the whisk attachment), slowly add the EVOO while the whisk is running. The dressing will turn into a lovely thickness in about 1 minutes!

(I’ll post pics tomorrow…too tired tonight!)

Soy Marinade (for beef/steaks/etc.)

Note: This is a recipe I actually got from a MOPS meeting this past year (2009). I tried it on steaks -much to the hubbs’ shagrin because he prefers dry rubs. However, it was marvelous! It really gave the steak a “steakhouse” taste. To kick it up a notch, put a little butter on the steak after you take it off the grill. Mmmmmmmmm…..

1 C Soy Sauce (can be less sodium if you prefer)
1/4 C brown sugar (I use dark because it has more molasses in it)
3 T Cider Vinegar
1 T Worcestershire
2 t Dijon mustard
1 t red pepper flakes or more if you like!
1/4 t black pepper …I used more ’cause I love pepper

Put it all in a one gallon ziplock bag and marinate your meat. You can also put the meat in the marinade and freeze it that way. I hear that works well, though I must confess I haven’t tried it yet!