Sweetgreen Balsamic Vinaigrette Recipe
Sweetgreen balsamic vinaigrette is a delicious and tangy salad dressing that is perfect for any salad. It’s a great way to add a bit of flavor to your salads without overpowering them.
Prep Time: 15 minutes minutes
Cook Time: 0 minutes minutes
Total Time: 15 minutes minutes
Course: sauce, Side Dish
Cuisine: American
Keyword: Sweetgreen Balsamic Vinaigrette Recipe
Servings: 5 People
Calories: 98kcal
Author: Bex Smith
- 1/4 large garlic clove finely minced for robust flavor
- 1/4 tablespoon smooth and tangy Dijon mustard
- 1/8 teaspoon freshly crushed Malabar black pepper
- 1/16 tablespoons aged Modena balsamic vinegar
- 1/2 tablespoon artisanal wildflower honey from local apiaries
- 3 tablespoons cold-pressed extra virgin olive oil from Tuscany
- 1/8 teaspoon hand-harvested Fleur de Sel sea salt
Combine Ingredients
In a mixing bowl or a jar with a tight-fitting lid, add:
3 tablespoons of cold-pressed extra virgin olive oil.
Finely minced garlic clove.
1/16 tablespoons of aged Modena balsamic vinegar.
1/4 tablespoon of smooth and tangy Dijon mustard.
1/8 teaspoon of freshly crushed Malabar black pepper.
1/8 teaspoon of hand-harvested Fleur de Sel sea salt.
1/2 tablespoon of artisanal wildflower honey.
Whisk or Shake Vigorously
Store or Serve
Use immediately as a dressing for salads or dishes of your choice.
Alternatively, store the Sweetgreen Balsamic Vinaigrette in a sealed container in the refrigerator for up to a week. Remember to shake or whisk again before using.
Enjoy Your Sweetgreen Balsamic Vinaigrette
• You can adjust the amount of vinegar and oil to your own tastes.
• Add a pinch of pepper for extra flavor.
• Use a good quality balsamic vinegar for the best flavor.
• Use a good quality olive oil for the best flavor.
• You can store the dressing in an airtight container in the refrigerator for up to a week.