Strawberry Goat Cheese Salad (and Everything That Came With It)

I spent years being trained to become a debutante, which sounds so silly when I say it now, but at the time it meant years of social etiquette classes where I sat in rooms learning how to exist properly, how to walk, sit, hold a fork, and somehow, over and over again, how to eat a strawberry spinach salad because it was considered a socially acceptable salad to serve to guests. Mostly, it was trendy at the time.

There were entire sessions created around posture, and I’m not exaggerating, we walked with books on our heads while someone followed behind adjusting our shoulders if they thought we were even slightly off. And to be fair it worked because I can still walk in four and five inch heels without thinking about it, which is probably the only useful thing I took from any of it. However, I remember thinking the whole time that if one more person touched my back I was going to drop the book on purpose just to watch it hit the floor and break whatever illusion we were all pretending to maintain.

And then we would sit down and eat.

It was always some version of the same salad, strawberries and spinach arranged like they had rules, and apparently they did, because everything depended on who was in the room, whether it was daytime or evening, whether men would be present, and I remember one of them saying, very matter-of-factly, that if it was just ladies at lunch you kept it light, absolutely no protein (diet culture already slipping into young girls’ minds), but if men were there, you should make it more substantial, like the whole thing needed to suddenly shift.

We had been eating that same salad often enough, and by that point, it no longer tasted like anything, just something you moved around on a plate while proving you understood the assignment in the way they wanted.

And then one day goat cheese showed up, and the entire tone of the room changed like we had just crossed into something more advanced, and these women started talking about goat cheese like it had just arrived on earth, like this was the moment where things became elevated, and I looked down at it thinking, wait, because I had already been eating goat cheese for years, not in rooms like this, in France, on real tables where no one explained it to me like I needed permission to understand it.

So I raised my hand, which was already stepping out of formation, and said, I mean, this isn’t new, and I could feel the room almost swallow me enough to know I had crossed the invisible don’t-question-anything-here line, and at that point if felt like a dare to add another knife-twist, because I was already in it, they’ve been serving this forever, which did not help.

The “charm marms” as I often referred to them in my head didn’t like that at all, and it wasn’t about the cheese, it was about the fact that I wasn’t staying inside the version of things they were trying to create in that room, because those classes weren’t random, they had a destination, and that destination was me being presented at sixteen to society, in a grand ball at a hotel in Santa Monica. Ick. And when the time did come, I refused, completely, which went over about as well as expected with my mother, but there was no version of that life that made sense to me even then.

In fact, the arguments about the whole deb ball debacle went on for months and at one point I can still see my high school boyfriend standing there in his football uniform during one these rounds and finally realizing and saying, like wait, you’re being presented to society… what about me, like that was the moment it finally registered for him, and I could see it on his face, which honestly felt like the most reasonable response in the entire situation. I can still see the look my mother shot him in that moment, like, yeah, you’re temporary, keep up. I mean, that makes me feel a little tender-hearted for him right now. He finally understood it all in that moment.

Now I make this strawberry goat cheese salad with all the things. Mixed baby greens, sliced strawberries, avocado, toasted pecans, shallot, and mint, and a maple Dijon balsamic vinaigrette that coats everything instead of disappearing, and the goat cheese is just goat cheese, not a revelation, not an elevated ingredient, just part of the assembly, and the whole thing is good because it’s allowed to, not because someone decided what it was supposed to mean.

It’s the same salad. I just don’t need anyone explaining it to me anymore. I already knew.

What It’s Like to Eat

• It’s light, but you’re not immediately thinking about what else you need next.
• There’s enough contrast that it doesn’t get boring after a few bites.
• You get soft, creamy, crisp, and some crunch, and none of it takes over.
• The goat cheese stays in pieces. Once it disappears, it’s not the same salad.
• The dressing stays where it’s poured. It doesn’t collect at the bottom or vanish halfway through.
• It holds longer than you expect before anything starts to slip. You can leave it as a side or add salmon or grilled chicken to make it a full meal.

Ingredients

• Baby greens (spinach + arugula) – On its own, each one is lacking. Together they keep things interesting.
• Strawberries – This is not where you use the sad ones from the back of the fridge.
• Avocado – There’s a very specific moment when an avocado is right. If you miss it, that’s on you.
• Goat cheese – Straight from the fridge so it stays in pieces. Let it warm up and it starts getting ideas.
• Pecans – Toast them until they smell like something. Otherwise they’re filler.
• Shallot – Keep it small, thin, and under control.
• Fresh mint – Optional until it’s there, and then suddenly not.
• Olive oil – If you wouldn’t taste it on its own, don’t put it here.
• Balsamic vinegar – Dark, a little deep, keeps everything from getting too comfortable.
• Dijon mustard – This is what keeps the dressing from separating.
• Maple syrup or honey – Just enough to keep it from going its own way.
• Salt and black pepper – Enough to make you keep eating it.

If you want something more fruit-forward, I have a strawberry spinach salad with strawberry vinaigrette that is sweeter and uses the berries differently.

How to Make Strawberry Goat Cheese Salad

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the vinaigrette)
  Whisk the olive oil, balsamic, Dijon, maple syrup (or honey), salt, and pepper together until it comes together and stays that way, or just throw it in a jar and shake it until it does. You’re not looking for something that runs off immediately. It should hang on to the sides for a second.
• Step Two (make the base)
  Add the spinach and arugula to a wide bowl or platter, then scatter the strawberries and avocado over the top so nothing’s clumped together and every bite has a chance.
• Step Three (add the rest)
  Toast the pecans until they smell like something, not just warm, and keep the goat cheese cold if you want it to stay in pieces or let it sit for a minute if you want it softer once it’s in. Tear the goat cheese into pieces and drop it over everything, then add the pecans, shallot, and mint so it’s all spread out and not sitting in one spot like it got left there.
• Step Four (dress it)
  Start with about half the dressing and toss it gently, just enough to coat the leaves without smashing the avocado or crushing everything else, then add more if it needs it.
• Step Five (timing matters)
  This salad is best right when you make it. If you’re getting ahead, keep everything separate and bring it together at the last minute. Cut the avocado right before or give it a little lemon to keep it green.

Recipe Tips

• Start with less dressing than you think. You can add more. You can’t take it back.
• Dress it right before serving. Give it too much time and everything starts to give.
• Keep everything in a single layer when you make it. Piling it up doesn’t make it better, it just hides what’s going on. I can still hear the charm marms saying, “presentation is everything.” They’re weren’t wrong.
• Toast the pecans until you can smell them from across the room. Otherwise they’re just taking up space.
• Add the avocado last. There’s a point where it’s right and then it’s not. It doesn’t wait for you.
• Keep the goat cheese cold if you want it to stay in place. Once it softens, it goes wherever it wants.
• Don’t overwork it when you toss. The more you push it around, the less it holds together.
• Use strawberries that taste good. This isn’t where you try to fix them.
• If something feels off, it usually is. Adjust it then, not after it’s already gone too far.
• Not everything needs more to be better. Sometimes it just needs to be left alone.

Storage

• This is better fresh. It holds for a bit, but not indefinitely. You’ll feel when it starts to slip.
• If you’re saving it, keep everything separate. Once it’s dressed, it’s on the clock.
• The dressing will keep in the fridge for a few days. Shake it before using. It will separate. That’s normal.
• Slice the avocado right before serving, or give it a little lemon if you’re doing it ahead.
• If it’s already dressed, you can refrigerate it, but it won’t come back the same. It’s still edible, just… different.
• This isn’t one of those things that improves by sitting. It’s better when you meet it where it is.

FAQs

• Can I use a different cheese?
  You can, but it changes the whole thing. Goat cheese does something specific here. Sub it and you’ll notice. Having said that, feta is the most friendly swap.
• What greens work best?
  Spinach and arugula. One soft, one with a little peppery bite. You can change it, just know it won’t feel the same.
• Can I make this ahead of time?
  You can prep everything, but don’t put it together until the last minute. Once it’s dressed, it starts moving.
• What protein works with this?
  Grilled chicken, salmon, shrimp, whatever you like. Add it if you want, leave it if you don’t.
• Can I use store-bought dressing?
  That’s up to you.
• How do I keep the avocado from browning?
  Cut it right before serving, or give it a little lemon sprinkle. After that, it’s doing what it’s going to do.

From My Kitchen Notes

None of this is recipe advice. It’s just the stuff I think about later.

• There’s a version of a plate that gets assembled for the room, and a version that gets assembled for yourself. They never look the same.
• “Absolutely no protein” for women was said with a straight face, which still makes me a little angry.
• There are situations where you already know you’re not staying, even while you’re still sitting there.
• If something only works when no one questions it, it probably doesn’t work.
• There’s a difference between adding something in a recipe because it belongs and adding something because you think it completes the picture.
• Timing changes everything. Some ingredients hold together if you meet them when they’re ready. Some don’t come back once you’ve passed that point.
• I can still feel when a chair moves too much when someone sits down, which is not a skill I have ever needed in my real life. They made it seem so important.
• There’s a very specific tone people use when they’ve decided something is correct and don’t want it questioned. I loved introducing the cracks in their thinking.
• Food still doesn’t need an audience to decide what it’s allowed to be.
• There’s a difference between being taught something and agreeing with it.
• I have never once adjusted what I was eating based on who else was at the table, and I’m still not sure what that was supposed to accomplish.
• There are people who will nod along to things they don’t believe just to keep the room smooth. I’ve never been that person.
• Social etiquette classes made me realize I was not learning how to do something. I was learning how to be seen doing it.
• There’s always a moment where you could step in or stay quiet, and once you see it, it doesn’t really go away.
• You don’t need permission to recognize something.
• You can leave a room without standing up. And not everything needs to be agreed on to be understood.
• There are things you don’t respond to right away, not because you didn’t feel them, but because you did.
• Some things take longer than they should, and by the time they move, everything around them has already changed.
• I don’t correct people anymore. I just notice. And then sometimes I don’t.
• Some people need to be told what something is before they can recognize it. I’ve never had that problem.

Switch the Dressing, See What Happens

• Raspberry Vinaigrette – sweet, tart, berry-forward.
• Honey Champagne Vinaigrette – honey, Dijon, light acidity.
• White Balsamic Vinaigrette – mild, tangy, slightly sweet.
• Honey Dijon Vinaigrette – honey, Dijon, red wine vinegar.

This post may contain affiliate links. Please read my disclosure policy.

This strawberry goat cheese salad is great as a spring or summer side or a full plate depending on how you serve it. Keep it simple or add grilled chicken or salmon. The full ingredient list and steps are right below.

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Strawberry Goat Cheese Salad with Maple Dijon Balsamic Vinaigrette

Strawberry goat cheese salad with spinach, arugula, avocado, and toasted pecans tossed in a maple Dijon balsamic vinaigrette. This strawberry spinach goat cheese salad works as an easy spring or summer salad and can be served as a side or topped with chicken or salmon for a full meal.

Course Salad, Side Dish

Cuisine American

Keyword balsamic vinaigrette salad, spring salad recipe, strawberry arugula goat cheese salad, strawberry goat cheese salad, strawberry pecan salad, strawberry salad with goat cheese, strawberry spinach goat cheese salad, Summer Salad

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 320kcal

Author Cathy Pollak

Equipment

• mixing bowls (medium and large) For whisking the vinaigrette and assembling the salad.
• whisk Helps emulsify the dressing.
• skillet For toasting the pecans.

Ingredients

Maple Dijon Balsamic Vinaigrette:

• ¼ cup (60 ml) olive oil
• 2 tbsps (30 ml) balsamic vinegar
• 2 tsps (10 g) Dijon mustard
• 1½ tbsps (32 g) maple syrup or honey
• ½ tsp (3 g) sea salt
• ¼ tsp (1 g) black pepper

Salad:

• ½ cup (60 g) pecans toasted
• 6 cups (180 g) baby spinach and arugula mix
• 12 oz (340 g) strawberries sliced into coins
• 2 avocados sliced
• 4 oz (115 g) soft goat cheese
• 1 small shallot thinly sliced
• fresh mint leaves small handful

Instructions

• In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup (or honey), salt, and black pepper until fully combined, emulsified, and slightly thickened. Alternatively, combine the ingredients in a jar with a tight-fitting lid and shake until smooth.
  ¼ cup (60 ml) olive oil, 2 tbsps (30 ml) balsamic vinegar, 2 tsps (10 g) Dijon mustard, 1½ tbsps (32 g) maple syrup, ½ tsp (3 g) sea salt, ¼ tsp (1 g) black pepper
• Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring occasionally, until fragrant and lightly browned, then set aside and cool before adding to the salad.
  ½ cup (60 g) pecans
• Place the baby greens (a mix of spinach and arugula) in a large, wide serving bowl or arrange them on a platter. Scatter the sliced strawberries and avocado evenly over the greens.
  6 cups (180 g) baby spinach and arugula mix, 12 oz (340 g) strawberries, 2 avocados
• Crumble or tear the goat cheese into bite-sized pieces and distribute it across the salad. Add the toasted pecans, thinly sliced shallot, and fresh mint leaves.
  4 oz (115 g) soft goat cheese, 1 small shallot, fresh mint leaves
• Drizzle about half of the vinaigrette over the salad and gently toss to coat, taking care not to bruise the greens or break up the avocado. Add additional vinaigrette as needed until the salad is lightly coated but not overdressed.
• For the best texture and flavor, assemble the salad immediately before serving. If preparing ahead, store the vinaigrette, sliced ingredients, and greens separately and combine just before serving. To prevent browning, lightly brush the cut avocado with lemon juice if slicing in advance.
• Cold goat cheese is easier to crumble cleanly, while room temperature cheese will be softer and creamier once mixed into the greens.

Notes

• Use a mix of baby spinach and arugula for a balance of mild and peppery greens.
• Toasting pecans improves flavor and texture.
• Start with less dressing and add more as needed.
• Assemble just before serving for best texture.

 

 

If you’re making this Strawberry Goat Cheese Salad, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 300g | Calories: 320kcal | Carbohydrates: 18g | Protein: 7g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 15mg | Sodium: 320mg | Potassium: 520mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3500IU | Vitamin C: 35mg | Calcium: 100mg | Iron: 2mg

Have you made this Strawberry Goat Cheese Salad? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Strawberry Goat Cheese Salad with Maple Dijon Balsamic Vinaigrette appeared first on Noble Pig.

Raspberry Vinaigrette for the Hours That Feel a Little Bit Like December

There’s a kind of red that only belongs to December, not bright, not playful, but slow and sultry, the kind that blooms when raspberries meet cold air and warm kitchens. Purée them, and the color turns almost physical, like something meant to be held rather than tasted.

They don’t need to be perfect berries for this. That’s the part I secretly love, the soft ones, the bruised ones, the freezer-saved stragglers all melt the same way. They all surrender to the blade, collapsing into a velvet-red tide that clings to the glass like a blush rising under candlelight.

White wine vinegar cuts through it with a sharp little kiss, and the honey pulls the edge back with something sweeter, slower, the kind of sweetness that lingers on the bottom lip. Then the olive oil streams in, thin, patient, intimate, and the whole mixture shifts. It thickens, turns shiny, the texture of silk warming under a palm.

Pour it over winter greens and it does not act like a salad dressing. It’s more of an invitation. It slides through dark leaves and jeweled berries the way a quiet hand slides along a waist, unhurried, certain, knowing exactly what it’s doing. It tastes like winter evenings when the house is dim and soft music lulls somewhere out of sight, and the person across the table can’t quite hide the way they’re watching you.

It’s a holiday vinaigrette, technically. But it feels like a moment. A little indulgent, even though it’s not.

A streak of red that turns even an ordinary dinner into something you’ll think about later.

Why I Love This Recipe

• The raspberries don’t have to be perfect, fresh or frozen, they all turn lush once blended, the way certain colors only glow after dusk.
• The vinaigrette emulsifies into something velvety and ruby-soft, a texture that feels almost too elegant for how fast it comes together.
• A spoonful tastes bright at first, then warm and rounded, the honey settling behind the berries like a low hum.
• The shallot disappears into the purée, leaving just enough edge to make every bite taste more alive.
• Straining the seeds turns it into a smooth, pourable ribbon, the kind of dressing that slips across a salad the way satin slips across skin.
• It chills beautifully, deepening in flavor the way December deepens once the lights come on.
• It dresses winter greens without weighing them down, turning a simple bowl of leaves into something that feels arranged, not tossed.
• And it’s a holiday vinaigrette that looks like a jewel in the jar, bright, romantic, jewel-toned, and somehow more intimate than it has any right to be.

Ingredients

Each one brings its own kind of glow and falls together beautifully.

• Raspberries – Deep red and softly crushed, like something cherished.
• White wine vinegar – A pale spark that wakes everything up.
• Honey – Warm, slow sweetness that feels almost tender, the same softness I try to create in my honey champagne vinaigrette.
• Shallot – A quiet depth, the kind that stays close.
• Sea salt – Accentuates every note the way winter sharpens the night air.
• Black pepper – A faint heat, barely more than a breath.
• Extra virgin olive oil – Silky and steady, the kind of richness that settles in, and the part that helps the vinaigrette hold its creamy, emulsified shape.

How to Make Raspberry Vinaigrette

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (purée the base):
  Raspberries, vinegar, honey, shallot, salt, and pepper go into the processor, a small winter choir gathered in the bowl. Let it run until everything collapses into a deep red purée, the kind that clings to the sides like it knows what it’s becoming. Fresh or frozen berries act the same once they soften; December never cares where the sweetness came from.
• Step Two (bring in the olive oil):
  Turn the motor low and ease in the olive oil in the thinnest stream you can manage. The mixture thickens almost immediately, drawing the oil close the way a hand finds a waist in slow dance light.
• Step Three (fine-tune the flavor):
  Taste. If it tastes sharp, a little honey softens the edges. If it tastes sweet, a splash of vinegar brings it back into line. And salt always wakes everything up, the way a quiet room brightens when someone you love steps in.
• Step Four (strain for smoothness):
  Press the dressing through a fine sieve set over a bowl. The seeds stay behind; what slips through is ruby and clean, a soft, uninterrupted pour. It’s optional, but the texture becomes something you feel before you taste.
• Step Five (let it settle):
  Pour the vinaigrette into a jar and let it rest in the refrigerator for at least 30 minutes. The color deepens, the flavors knit together, and the dressing drapes instead of drips. When you’re ready, shake the jar and pour. It will look like a little ribbon of holiday light.

Recipe Tips

The kind of guidance that feels less like “tips” and more like someone standing close enough to murmur them, low, calm, utterly certain.

• Add the oil slowly, slower. Imagine someone guiding your hand, thumb brushing your wrist, saying, “Not yet… just a thin ribbon… there. That’s when it comes together.” That’s how emulsions work. Patience creates the luxury.
• Let the berries collapse on their own time. No forcing, no rushing. Fresh or frozen, they break down the same way, softening easily when they’re ready, like something relaxing under a steady touch.
• Taste for balance the way you’d read someone’s expression. A little more honey if it needs warmth, a little vinegar if it needs clarity. Tiny shifts change the whole mood, and you’ll know when it’s right.
• Strain if you want something smoother, quieter. Pressing it through a sieve leaves behind anything sharp, anything distracting, and what slips through feels refined, intentional, almost intimate against the spoon.
• Give it time to settle. Chill it and let the flavors find each other. It’s the culinary version of taking a breath together before stepping into something deeper.

Storage

Even after the last salad bowl is rinsed and the candles are low, this vinaigrette keeps its charm; it just needs to be stored the right way.

• Keep it close for up to a week. Pour the vinaigrette into a sealed jar and let it rest in the fridge. The color settles, the flavor holds, and it keeps that holiday-red glow.
• A little separation is part of the ritual. Raspberry dressings soften in the cold. The oil drifts upward, berries slip downward. Before using, give the jar a slow, purposeful shake, the kind that brings everything back together in one smooth sweep.
• The flavor gets even better overnight. The berries and vinegar settle into each other the way warmth settles into a quiet room. Tomorrow’s pour is always a little softer, a little rounder.
• Skip the freezer. The texture loses its finesse there. This is a dressing meant to stay close, not forgotten in ice.

FAQs

• Can I use frozen raspberries?
  Yes. Once they thaw, frozen berries turn tender and vivid, and they purée like fresh, no loss of color, no loss of charm. In a vinaigrette, they’re indistinguishable from berries picked in July.
• Do I have to strain out the seeds?
  You don’t have to, but I prefer it. Straining makes the texture smoother, more elegant, the kind of pour that glides. If you like a little rustic texture, keep the seeds; the flavor stays the same.
• Can I make this without a blender or food processor?
  Yes, but it is more challenging. Press the raspberries through a fine mesh sieve, then whisk everything together in a bowl. Stream in the olive oil slowly, slower than you think, and whisk until the dressing thickens. It won’t be as creamy, but it will still taste like a small luxury.
• What vinegar works best?
  White wine vinegar keeps the berries bright and soft. Champagne vinegar gives a delicate sparkle. Apple cider vinegar makes it cozier, rounder, the holiday version, really.
• Why is my vinaigrette separating in the fridge?
  It’s normal. Cold temperatures relax an emulsion. One shake, a few seconds of coaxing, and it comes back together like it never drifted.
• Is it better to store it in glass or plastic?
  Glass is best. It keeps the flavor clean and the color true, while plastic can take on the scent of the berries and vinegar over time. A simple jar makes the vinaigrette feel fresher each time you shake it.
• Does it work on greens other than spinach?
  Yes, mixed greens, arugula, goat cheese salads, chicken salads, grain bowls. Anywhere you want a splash of ruby sweetness and a little holiday glow.

From My Kitchen Notes

Sometimes it isn’t the dish, but the way it’s made, slowly and deliberately, that tells someone they matter. These are the thoughts I’ve jotted down in the margins of my recipe card over the years.

• Frozen berries purée softer. They collapse instantly, blending into a deeper red, almost like they’ve already given in before the blades even touch them. Fresh works just as perfectly, but frozen always feels a little more willing and makes this perfect for winter.
• Sweeteners shift the mood. Honey makes the vinaigrette warm and round; maple syrup folds itself in differently, adding a gentle, woodsy sweetness that feels almost wintry. Both work. Both change the story just a bit.
• Shallots are stronger than they look. A little goes far. When you want something softer, red or yellow onion has a quieter edge, disappearing into the berries without taking over.
• Heat has its place. A pinch of cayenne or red pepper flakes adds the faintest warmth, not spicy, just a little heartbeat under the fruit, the kind of detail people can’t name but always notice.
• The honey changes after chilling. It mellows in the cold, settling into the vinaigrette the way lights settle into a room at dusk. Day two always tastes fuller, deeper, more certain of itself.
• The emulsion never lies. Pour the olive oil too quickly and the dressing pulls away from itself. Stream it in slowly, almost tenderly, and it turns creamy without ever needing cream.
• The sieve step is mood-based. Some days I want the clean, seedless pour that slips onto a plate like a ruby ribbon. Other days I keep the seeds, just to remember the raspberries were real.
• The jar tells you when it’s ready. After chilling, the color deepens into something jewel-like. One shake wakes it up again, bringing it back to its soft, draping consistency.
• Dress the greens gently. This vinaigrette isn’t meant to drown anything. It’s meant to cling lightly, brighten the edges, and taste like something you’d serve when the evening wants a little warmth.

More Ways to Dress a Winter Salad

Dressing recipes that glow the way December does.

• Strawberry Spinach Salad with Strawberry Vinaigrette – berry-bright, sweet as holiday lights.
• White Balsamic Vinaigrette – crisp, pale gold, quietly celebratory.
• Honey Dijon Dressing – warm, mellow, winter-evening soft.
• Greek Salad Dressing – lemony, steady, bright against the dark.

This post may contain affiliate links. Please read my disclosure policy.

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Raspberry Vinaigrette

A bright, raspberry vinaigrette made with fresh or frozen berries, honey, and white wine vinegar. Smooth, ruby-red, and perfect for winter salads.

Course Salad Dressing

Cuisine American

Keyword berry salad dressing, fresh raspberry dressing, frozen raspberry vinaigrette, fruit vinaigrette, holiday vinaigrette, homemade vinaigrette, raspberry salad dressing, raspberry vinaigrette, winter salad dressing

Prep Time 10 minutes minutes

Chilling 30 minutes minutes

Total Time 40 minutes minutes

Servings 24 tbsps or 1-1/2 cups

Calories 132kcal

Author Cathy Pollak

Equipment

• food processor or blender. Purées the berries smoothly and helps the vinaigrette emulsify.
• large fine mesh sieve Optional, for removing seeds and creating a smoother texture.

Ingredients

• 1 cup (140 g) fresh or frozen raspberries thawed if frozen
• 2 tbsps (30 g) white wine vinegar
• 2 tbsps (30 ml) honey
• 2 tbps (20 g) shallots peeled and roughly chopped
• ½ tsp (3 g) sea salt
• ¼ tsp (2.5 g) black pepper
• ½ cup (120 ml) extra virgin olive oil

Instructions

• Combine the raspberries, white wine vinegar, honey, shallot, salt, and pepper in the bowl of a food processor. Secure the lid and process on high for 30 to 45 seconds, or until the mixture is completely puréed. Stop and scrape down the sides as needed to ensure an even blend. A blender may also be used for this step if preferred.
  1 cup (140 g) fresh or frozen raspberries, 2 tbsps (30 g) white wine vinegar, 2 tbsps (30 ml) honey, 2 tbps (20 g) shallots, ½ tsp (3 g) sea salt, ¼ tsp (2.5 g) black pepper
• Reduce the speed to low. With the motor running, remove the feed tube insert and slowly stream in the olive oil. Continue processing for about 30 seconds, or until the vinaigrette is fully emulsified and lightly thickened. Adding the oil gradually helps stabilize the emulsion and prevents separation.
  ½ cup (120 ml) extra virgin olive oil
• Taste and adjust the seasoning with additional salt, vinegar, or honey to balance sweetness and acidity.
• Pour the vinaigrette through a fine-mesh sieve set over a bowl or jar, using the back of a spoon to press the liquid through and leave the seeds behind. This step is optional but produces a smoother, more consistent dressing.
• Transfer the vinaigrette to a jar or airtight container and chill for at least 30 minutes before serving to allow the flavors to meld and the emulsion to settle.

Notes

• Frozen raspberries break down quickly and work just as well as fresh.
• Add the olive oil slowly to help stabilize the emulsion.
• Straining creates a smooth dressing but is optional.
• Chill the vinaigrette before serving for the best flavor and texture.
• Store in the refrigerator for up to one week; shake before using.
• Do not freeze.

 

If you’re making this raspberry vinaigrette, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 30ml | Calories: 132kcal | Carbohydrates: 5g | Protein: 0.2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 148mg | Potassium: 52mg | Fiber: 1g | Sugar: 4g | Vitamin A: 9IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 0.2mg

Have you made this Raspberry Vinaigrette? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Raspberry Vinaigrette appeared first on Noble Pig.

Honey Champagne Vinaigrette Because Your Greens Deserve The Best

Champagne usually means a toast. Here it just means my vinaigrette recipe is showing up overdressed for the salad bowl. The honey makes sure the greens aren’t in the background anymore, they’re the headliners.

I keep a freshly shaken jar of this honey champagne vinaigrette in my fridge because it rescues every salad from tasting like homework (I’m always experimenting). Champagne vinegar has its roots in Pinot Noir and Chardonnay grapes, so it feels a little personal to me, but you don’t have to care about wine to get why this salad dressing is special. It’s got that spark of acidity that makes the weekday salad grind feel intentional and holiday spreads a little more celebratory.

Why I Love This Recipe

• Champagne vinegar = sparkle without the bubbles.
• Only 6 ingredients, 4 if you don’t count the salt and pepper.
• Somehow this makes kale taste expensive.

Ingredients

Just a handful of ingredients needed to make this honey champagne vinaigrette.

• Champagne vinegar – grapes that went through a glow-up and came back as acid.
• Avocado oil – neutral and smooth.
• Honey – softens the vinegar without stealing the spotlight.
• Dijon – provides the contrast.
• Sea salt + black pepper – necessary amplifiers.

How to Make Honey Champagne Vinaigrette

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (shake it up)
  Add the champagne vinegar, Dijon, honey, salt, and pepper to a glass jar with a tight lid. Pour in the oil, seal it tight, and shake until everything looks smooth and blended. About fifteen seconds usually does it.
• Step Two (taste and adjust)
  Crack the lid and give it a taste. Add more salt or pepper if it needs it. I like it right on that line between tangy and mellow, so it works with anything from greens to roasted vegetables.

Recipe Tips

A few tips to make this homemade champagne vinaigrette even better.

• Shake it again before using if it’s been hanging out in the fridge.
• Pick a jar with some breathing room. It should be at least twice the size of the vinaigrette so everything can really move around. A full jar won’t let it emulsify the way it should.
• Use a small whisk if you’d rather mix it in a bowl instead of a jar.
• If you can’t find champagne vinegar, white wine vinegar will work, but it won’t have that same sparkle and then it’s not really champagne vinaigrette anymore.
• This dressing works on hearty greens like kale or cabbage, not just the soft stuff.
• Double the batch so you have extra ready to go.
• This vinaigrette can also stand in as the dressing for my spinach salad with Dijon vinaigrette if you want to give it a champagne twist.
• This dressing is also the next logical step to making my white balsamic vinaigrette, a similar recipe that I trade honey for maple. Try it.

Storage

Here’s how I keep this vinaigrette ready for that “salad” moment.

• Keep it simple and store the vinaigrette right in the jar you made it in. Tight lid, fridge, about two weeks.
• It’s normal for it to separate or for the oil to firm up when it’s cold. Just let it sit out for ten minutes, then shake it like you mean it until it looks smooth again.

FAQs

• Can I use a different oil?
  The only other oil I prefer with this vinaigrette is grapeseed. Olive oil adds a stronger taste that competes with the champagne vinegar’s light acidity. Stick with a neutral oil if you can.
• What does champagne vinegar taste like?
  It’s crisp and tangy, with a softer edge than white wine or apple cider vinegar. Think of it as vinegar with manners. It does what you need, without overstepping.
• Can I use this vinaigrette as a marinade?
  It works great with chicken, shrimp, or roasted vegetables. The honey caramelizes just enough when heat’s involved, giving whatever you’re cooking a subtle glaze. My honey dijon dressing does the same thing but with a richer flavor from olive oil and red wine vinegar.
• What can I serve with this vinaigrette?
  I like it on a simple salad, roasted veggies, or even a quick grain bowl.

More Ways to Dress Up Your Greens

Here are a few other dressing ideas to keep things interesting.

• Greek Salad Dressing – classic with lemon and herbs.
• Italian Dressing – herby and pantry-friendly.
• Strawberry Spinach Salad with Strawberry Vinaigrette – sweet, fresh, and easy to love.

This post may contain affiliate links. Please read my disclosure policy.

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Honey Champagne Vinaigrette

A simple homemade honey champagne vinaigrette made with champagne vinegar, Dijon mustard, and honey. Smooth, tangy, and easy to shake together, this dressing brings balanced flavor to any salad, roasted vegetable, or grain bowl.

Course Salad Dressing

Cuisine American

Keyword champagne vinaigrette, champagne vinegar, champagne vinegar dressing, homemade vinaigrette, honey champagne vinaigrette

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 115kcal

Author Cathy Pollak

Equipment

• mason Jar with lid. For shaling and storing the vinaigrette.
• measuring cups and spoons For accurate ingredient ratios.

Ingredients

• ⅓ cup (80 ml) champagne vinegar
• 1 tbsp (15 g) Dijon mustard
• 1 tbsp (20 g) honey
• ½ tsp (3 g) sea salt
• ¼ tsp (1 g) black pepper
• ⅓ cup (80 ml) avocado oil or grapeseed oil

Instructions

• Add the champagne vinegar, Dijon mustard, honey, salt, and pepper to a glass jar with a tight-fitting lid.
  ⅓ cup (80 ml) champagne vinegar, 1 tbsp (15 g) Dijon mustard, 1 tbsp (20 g) honey, ½ tsp (3 g) sea salt, ¼ tsp (1 g) black pepper
• Pour in the oil.
  ⅓ cup (80 ml) avocado oil
• Secure the lid and shake vigorously for about 15 seconds, or until the vinaigrette looks smooth and fully emulsified.
• Taste and adjust the seasoning with more salt or pepper if needed.

Notes

• Shake again before using if the vinaigrette has been sitting in the fridge.
• Store in the same jar, tightly sealed, in the refrigerator for up to 2 weeks.
• Let it sit at room temperature for 10 minutes if the oil firms up, then shake until smooth again.
• Add a tablespoon (15 g) of mayonnaise to make a creamy version of this vinaigrette.
• Champagne vinegar can be found at most large grocery stores. Whole Foods almost always has it if it’s not stocked at your usual spot.

 

If you’re making this honey champagne vinaigrette, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 30g | Calories: 115kcal | Carbohydrates: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 150mg | Potassium: 10mg | Sugar: 2g | Calcium: 2mg

Have you made this Honey Champagne Vinaigrette? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Honey Champagne Vinaigrette appeared first on Noble Pig.

Greek Salad Dressing Recipe with Teeth

Maybe I expect too much from salad dressing, but if it doesn’t have layers or depth, I’m out. If I’m being honest, surface-level anything bores me – small talk and bland dressings come to mind. The kind of small talk that never gets past “How are you?”, or everything has to be funny and then there’s the salad dressings that don’t bite back. Luckily, my Greek salad dressing recipe has some teeth and couldn’t care less about polite conversation.

I gave this easy five-minute dressing some bold flavor with both fresh lemon juice and red wine vinegar, then backed it up with garlic and oregano. It actually makes a pile of greens taste like something. But not only does this dressing have depth, it has breadth too. Let it drizzle over warm pita or grilled chicken and you’ll get exactly what I mean – lemon that smacks you awake and vinegar that goes straight for the jugular. Aggressive? Maybe. But never boring.

Why I Love This Recipe

• Works on more than salad.
• Depth in a jar, no small talk.
• Can handle the chaos of flavors found in a Greek salad.
• I’ve even dipped a square of my spanakopita in it, no regrets.

Ingredients

The ingredients that make this dressing less salad accessory and more bowl takeover:

• Extra virgin olive oil – the smooth muscle of every dressing.
• Red wine vinegar – that sharp edge every Greek dressing needs.
• Lemon juice – the squeeze that wakes it up.
• Dijon mustard – the glue that holds it all together.
• Garlic – the kind of bossiness I like.
• Dried oregano – wild little punch of earth and sun.
• Salt and pepper – the final word, always.

How to Make Greek Salad Dressing

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (shake it up)
  Add the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper to a mason jar. Tighten the lid and give it a good, hard shake until it thickens and everything looks blended.
• Step Two (let it rest)
  Leave it alone for about 10 to 15 minutes so the flavors can hang out and settle in.
• Step Three (dress it right)
  Drizzle it over your Greek salad and toss until everything’s coated the way it should be.

Recipe Tips

Follow these if you want your Greek salad dressing to speak in full sentences, not small talk.

• Use room temperature ingredients – it blends smoother and stays together longer.
• Taste and adjust – balance the acid and salt until it tastes right to you.
• Let it sit 10 minutes before serving – the garlic needs its moment.
• Shake it really well – the emulsion holds better. I use the same shaking method when making my honey champagne vinaigrette, it really works great.

How to Store It

Homemade Greek dressing keeps its edge if you treat it right.

• Store it in a tightly sealed jar in the refrigerator for up to one week.
• Let it warm up on the counter before using; cold oil stiffens and dulls the flavor.
• Give it a strong shake before pouring so the flavors fall back into place.

FAQs

• Can I make this Greek salad dressing without mustard?
  Yes. Skip the Dijon and shake everything else as usual. The flavor will be a little sharper and less creamy, but it still works as a classic Greek vinaigrette. It will be very reminiscent of the lemony dressing I use on my cucumber feta salad.
• How can I make this dressing sweeter?
  Add ½ to 1 teaspoon (2 to 5 g) of honey, maple syrup, or granulated sugar to taste. Start small and adjust as needed. I use a sweeter version like this in my Greek pasta salad recipe and it works perfectly with all those salty olives and feta.
• Can I use a blender instead of shaking?
  Yes. A blender or immersion blender will emulsify the dressing fast and make the texture even smoother.
• Can I use this dressing as a marinade?
  This does make a tasty marinade for chicken, fish, shrimp, or veggies. Marinate for 30 minutes to 2 hours before cooking. On occasion I’ve also used it as a finishing sauce over my Greek chicken pasta and chicken orzo once it’s plated. While I usually top my portobello mushroom gyros with tzatziki, I’ve drizzled this Greek salad dressing over the top instead.
• Is this Greek salad dressing dairy-free?
  It is. This version skips the yogurt or feta found in creamy dressings and keeps the focus on olive oil, vinegar, and lemon for a stronger flavor.

More Homemade Dressings Worth Shaking Up

If you like this Greek salad dressing recipe, try these next.

• White Balsamic Vinaigrette – shallot and Dijon.
• Italian Dressing – Dijon and white wine vinegar.
• Creamy Mayonnaise Salad Dressing – red wine vinegar and garlic powder.
• Honey Dijon Dressing – red wine vinegar, honey, and Dijon.

This post may contain affiliate links. Please read my disclosure policy.

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Greek Salad Dressing Recipe

A homemade Greek salad dressing with lemon, Dijon, garlic, and oregano. Tangy, bold, and quick to shake up, this dressing turns simple greens into something worth eating.

Course Salad Dressing, Sauce

Cuisine Greek, Mediterranean

Keyword easy Greek salad dressing, greek dressing marinade, greek salad dressing recipe, greek salad dressing without mustard, greek vinaigrette for salads, homemade greek vinaigrette, lemon dijon dressing

Prep Time 5 minutes minutes

Resting 15 minutes minutes

Total Time 20 minutes minutes

Servings 16 tablespoons

Calories 85kcal

Author Cathy Pollak

Equipment

• mason Jar or any jar. For shaking and storing the dressing.
• Measuring Spoons For consistency.
• Citrus Juicer For fresh lemon juice.

Ingredients

• ½ cup (120 ml) extra virgin olive oil
• 2 tbsps (30 ml) red wine vinegar
• 1 tbsp (15 ml) freshly squeezed lemon juice
• 1 tbsp (15 g) Dijon mustard
• 1 tsp (5 g) minced garlic
• ½ tsp (1 g) dried oregano leaves
• ¼ tsp (1 g) table salt or to taste
• 1 pinch black pepper or to taste

Instructions

• Add the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper to a mason jar and secure the lid tightly.
  ½ cup (120 ml) extra virgin olive oil, 2 tbsps (30 ml) red wine vinegar, 1 tbsp (15 ml) freshly squeezed lemon juice, 1 tbsp (15 g) Dijon mustard, 1 tsp (5 g) minced garlic, ½ tsp (1 g) dried oregano leaves, ¼ tsp (1 g) table salt, 1 pinch black pepper
• Shake well for 30 to 40 seconds, until the dressing is emulsified and slightly thickened.
• Let the dressing sit at room temperature for 10 to 15 minutes to allow the flavors to meld, then drizzle over your Greek salad and toss to coat evenly.

Notes

• Use this dressing as a quick marinade for chicken, shrimp, or vegetables.
• If it thickens in the fridge, let it sit at room temperature for 10 minutes, then shake again.
• A small spoonful of honey or sugar gives it a softer edge without making it sweet.
• Store for up to one week in a sealed jar and shake well before using.

 

If you’re making this Greek salad dressing, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

 

Nutrition

Serving: 15g | Calories: 85kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 75mg | Potassium: 5mg | Sugar: 0.1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.05mg

Have you made this Greek Salad Dressing recipe? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Greek Salad Dressing Recipe appeared first on Noble Pig.

White Balsamic Vinaigrette for Greens, Grains, and Everything Else

This white balsamic vinaigrette is going to make you want a salad, as in crave it. I know that sounds impossible to some, but this dressing flips the switch. Big bowls, meal salads, roasted vegetables you swore you were tired of, they all end up better with this quick, homemade salad dressing poured on top.

It’s Dijon, maple, shallot, and Italian seasoning whisked into a vinaigrette that stays smooth and holds together. It soaks in just right, clings to the greens, and somehow makes even leftovers feel like a plan. Make a jar and find yourself putting it on everything until it’s gone.

Why I Love This Recipe

• Turns plain chicken into dinner.
• Adds life to boring lettuce.
• Shallots are the perfect balancing act for the white balsamic and the maple.

Ingredients

This white balsamic dressing is simple and full of flavor.

• Shallot – Mild bite.
• Dijon mustard – Creamy base. I use it to a create a creamy base in my honey champagne vinaigrette too.
• Italian seasoning – I call this the “oh hey, I see you” layer.
• Maple syrup – Gives a natural sweetness taste.
• Salt – Flavor!
• Black pepper – Keeps it lively.
• White balsamic vinegar – The lighter, brighter cousin of the dark version.
• Extra virgin olive oil – Smooth finish.

How to Make White Balsamic Vinaigrette

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (whisk the base)
  In a small bowl or liquid measuring cup, whisk together the shallot, Dijon, Italian seasoning, maple syrup, salt, and pepper with the white balsamic vinegar. It already smells like it’s going to fix a boring salad.
• Step Two (add the oil)
  Keep whisking while you slowly pour in the olive oil. The mixture will start to look creamy and smooth, and you’ll know it’s right when it lightly coats the back of a spoon.
• Step Three (taste and store)
  Give it a taste, add a pinch more salt or pepper if you want, and pour it into a jar. It keeps well in the fridge, and a quick shake brings it right back together.

Recipe Tips

Stuff worth knowing before you whisk up this white balsamic vinaigrette.

• You can replace the maple syrup with equal amounts of honey or granulated sugar if that’s what you’ve got.
• Mince the shallot fine so you don’t bite into a chunk.
• Stream the oil in slowly so it properly emulsifies.
• Let it sit for ten minutes before serving so the shallot softens and the flavors round out.
• Fresh herbs work too. Try chives or parsley if you have them, or go full Italian with my homemade Italian dressing.
• Just like with anything, the better quality ingredients you use, the better it will taste.

Storage

Quick things to know before you place this balsamic vinaigrette into the fridge.

• Keep it in a jar or airtight container for up to a week.
• The olive oil will firm up when chilled. That’s normal.
• Let it warm up for ten minutes, then shake until smooth again.

FAQs

• Can I add garlic to this white balsamic vinaigrette?
  Yes, and it works well if you keep it subtle. Mince a small clove or grate it so it blends in with the shallot. The garlic gives the vinaigrette a little edge without taking over the maple or vinegar. If you like more of that garlicky flavor, my honey Dijon dressing has a similar mix with red wine vinegar.
• Can I use this white balsamic vinaigrette on warm salads or grains?
  It holds up to heat better than most dressings. Drizzle it over roasted veggies, farro, or couscous while they’re still warm so it soaks in and adds flavor instead of sliding off.
• Why did my vinaigrette separate or “break”?
  It happens when the oil and vinegar part ways, usually from sitting in the fridge or adding oil too quickly. To fix it, whisk a teaspoon of Dijon mustard in a clean bowl, then slowly drizzle in the vinaigrette, drop by drop at first, until it turns creamy again.
• Can I use fresh herbs instead of dried Italian seasoning?
  Yes. Replace the dried mix with about 2 to 3 tablespoons of finely chopped fresh herbs like basil, oregano, or thyme. It gives the vinaigrette a fresher flavor and more color.
• How can I add some heat to white balsamic vinaigrette?
  Add a pinch of red pepper flakes with the other seasonings. It gives the dressing a little spark without overpowering its sweet and tangy flavor. For something creamy with a little spice, try my creamy Mexican avocado dressing.

More Salad Dressings to Try

Homemade dressings just taste better. Here are a few of mine worth making next.

• Old Spaghetti Factory’s Creamy Pesto Dressing – tangy and herby.
• Creamy Parmesan Salad Dressing – smooth and rich with a savory finish.
• Strawberry Vinaigrette – bright and lightly sweet.
• Creamy Mayonnaise Salad Dressing – red wine vinegar and herbs make it pop.
• Greek Salad Dressing Recipe – fresh lemon juice and red wine vinegar give it teeth.

This post may contain affiliate links. Please read my disclosure policy.

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White Balsamic Vinaigrette Recipe

Quick homemade white balsamic vinaigrette with Dijon, maple syrup, and shallot. Tangy, sweet, and perfect for salads, grains, or roasted vegetables.

Course Salad Dressing

Cuisine American

Keyword homemade vinaigrette, maple Dijon vinaigrette, salad dressing with white balsamic vinegar, vinaigrette for salad greens, white balsamic dressing, white balsamic vinaigrette recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 16 tablespoons

Calories 63kcal

Author Cathy Pollak

Equipment

• mixing bowls For mixing ingredients.
• whisk To emulsify the vinaigrette.

Ingredients

• 1 tbsp (10 g) minced shallot
• 2 tsps (10 g) Dijon mustard
• 1 tsp (1 g) dried Italian seasoning
• 1 tbsp (15 ml) maple syrup
• ½ tsp (3 g) sea salt
• ¼ tsp (1 g) black pepper
• ⅓ cup (80 ml) white balsamic vinegar
• ⅓ cup (80 ml) extra virgin olive oil

Instructions

• Add the shallot, Dijon mustard, Italian seasoning, maple syrup, salt, and pepper to a small bowl or measuring cup. Pour in the white balsamic vinegar and whisk until the salt dissolves.
  1 tbsp (10 g) minced shallot, 2 tsps (10 g) Dijon mustard, 1 tsp (1 g) dried Italian seasoning, 1 tbsp (15 ml) maple syrup, ½ tsp (3 g) sea salt, ¼ tsp (1 g) black pepper, ⅓ cup (80 ml) white balsamic vinegar
• While whisking, slowly drizzle in the olive oil until the vinaigrette looks smooth and blended. It should lightly coat the back of a spoon.
  ⅓ cup (80 ml) extra virgin olive oil
• Give it a taste and adjust the seasoning if needed. Store in a jar and shake before using.

Notes

• Use fresh herbs instead of dried if you’ve got them. Basil, oregano, or thyme all work.
• The olive oil will firm up in the fridge. Let the vinaigrette sit at room temp for about ten minutes, then shake until smooth.
• This vinaigrette keeps its flavor best for about a week when stored in a sealed jar.

 

If you’re making this white balsamic vinaigrette, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 15ml | Calories: 63kcal | Carbohydrates: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 6g | Sodium: 78mg | Potassium: 10mg | Sugar: 1g | Calcium: 3mg

Have you made this White Balsamic Vinaigrette? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post White Balsamic Vinaigrette Recipe appeared first on Noble Pig.

The Avocado Salad Dressing Recipe That Was Born out of Necessity

If you’re looking for the absolute best creamy Mexican avocado dressing, you just found it. I’ve made sure this dressing is smooth, tangy, and packs a punch that brings any dish it touches to life. While it’s a personal favorite on taco bowls and in wraps, its best moment is always on this easy Mexican salad—a recipe that came out of pure necessity after I moved away from one of my favorite Southern California restaurants and couldn’t stop thinking about their version.

This is the dressing I missed the most. I knew I had to bring it into my kitchen, and once I finally got the balance of flavors right, it became something I use all the time. It’s rich from the avocado and mayo, with a bright kick from lemon juice, garlic, and hot sauce, and just enough olive oil to make it all blend together into something truly spoonable.

It holds up in the fridge for hours without turning brown, which makes it perfect for prepping ahead of dinner or lunch. I’ve even used it as a dip for roasted potatoes—and yes, French fries too. But on this crunchy Mexican-style salad, where everything is meant to soak it up, this dressing feels like it finally found where it belongs.

The Mexican Salad Dressing I Make on Repeat

This creamy Mexican avocado dressing has a spoonable texture that clings to every bite. I blend ripe avocado with mayonnaise, lemon juice, garlic, hot sauce, and olive oil until it’s thick, tangy, and just spicy enough. The avocado makes it rich and satisfying, while the lemon and hot sauce brighten it up without overwhelming the rest of the salad.

It keeps its color thanks to the lemon juice and doesn’t separate as it sits. I use it straight from the fridge and have never had trouble with it breaking or getting too thick. Even if you’re just working with whatever salad ingredients you have on hand, this dressing will make the whole thing feel like something special.

Why You’ll Love This Avocado Dressing and Bonus Salad

• The dressing is thick, tangy, and packed with real avocado flavor – it doesn’t taste like a shortcut.
• It holds up in the fridge and stays green, so you can make it ahead with no problem.
• The salad is crunchy, salty, and simple enough to let the dressing shine.

What Goes Into This Creamy Avocado Dressing

This is the base recipe that keeps everything tasting fresh, smooth, and flavorful.

• Avocado – makes the dressing thick, creamy, and spoonable.
• Mayonnaise – adds smoothness and a rich mouthfeel.
• Lemon juice – brightens the flavor and keeps the avocado from turning brown.
• Garlic – gives it a savory edge.
• Hot sauce – adds a light heat that cuts through the creaminess.
• Olive oil – helps it blend and adds a soft finish.
• Salt – brings it all into focus.

The Mexican Salad That’s Made for This Dressing

This salad keeps things simple, with just the right mix of crunch, creaminess, and salt to carry the dressing.

• Romaine lettuce – crisp and sturdy enough to hold up under a generous pour.
• Grape tomatoes – add a little sweetness and juiciness in every bite.
• Corn chips – bring the salty crunch that makes this feel complete.
• Cheddar cheese – adds richness and a sharp contrast to the creamy dressing.
• Pinto or black beans – make it hearty enough to serve as a meal.
• Green onions – cut through with just the right amount of bite.

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

How to Make the Creamy Avocado Dressing

• Step One (blend it up)
  Toss the avocado, mayo, lemon juice, hot sauce, olive oil, and garlic into a blender or food processor. Hit blend and let it go until the whole thing is smooth and creamy.
• Step Two (taste and adjust)
  Give it a taste and add salt a little at a time. Depending on how big your avocado is, you might need more than you think.
• Step Three (chill for later)
  Scoop it into a container, pop a lid on it, and let it hang out in the fridge until you’re ready to use it. A few hours ahead is totally fine.

How to Build the Salad

• Step One (get everything in the bowl)
  Grab a big serving bowl and add your lettuce, tomatoes, crushed corn chips, cheese, beans, and green onions. No need to be precise—just get it all in there.
• Step Two (toss with the dressing)
  When you’re ready to serve, pour the salad dressing with avocado over the top and toss until everything’s coated. It’s one of those salads that tastes better once it’s all mixed together.

Recipe Tips

Here are a few tips and tricks to consider when making this salad and dressing recipe.

• Toss the salad ingredients together before adding the dressing. It’s a lot easier to mix everything up this way.
• If you’ve got a high-powered blender, it’ll work for making this dressing, too. But if you have both, I’d recommend using the food processor for the best texture.
• Hass avocados are my preferred type because they have a higher fat content and make the dressing richer and creamier. Here’s how to choose a ripe avocado.
• Use a big enough bowl to fit all your romaine lettuce and other goodies. You’ll want enough space to toss everything around with the creamy avocado dressing.
• Fresh, crisp lettuce is a must here. The dressing is rich, so limp lettuce just won’t cut it.
• If you’re prepping this Mexican-style salad ahead of time, make sure your lettuce is completely dry. Cover it with a dry paper towel to keep it from getting soggy.
• Pre-shredded cheese is totally fine for this salad, since it doesn’t get baked.
• Crush your corn chips to a variety of sizes, but don’t turn them into dust. You want some texture and crunch in the salad.
• For the corn chips, measure out two cups of whole chips and then crush them. This way, you get the right amount without overdoing it.
• Feel free to use any corn chips you like, even flavored ones. Lime-flavored chips are my favorite for this salad.
• If you’re a garlic lover, toss in an extra clove for a bigger garlic punch.

Creamy Avocado Dressing Storage Tips

Here are a few tips to keep your creamy avocado dressing in top shape:

• Storing the dressing in the fridge for a few hours helps it thicken up nicely, so give it some time if you can.
• Keep the avocado dressing in a tightly sealed container or mason jar in the refrigerator to maintain its freshness.
• The mayonnaise, oil, and fresh lemon juice help keep the dressing green and vibrant, so you won’t have to worry about it turning brown.

Beyond the Bowl: Ways to Use This Creamy Avocado Dressing

• Tostadas – This dressing works as a cool, creamy finish over tacos of any kind, but it’s especially good spooned over my chipotle beef tostadas.
• Burrito bowls – Use it as a sauce in my slow cooker chicken burrito bowls. It adds richness and ties everything together.
• Salads and wraps – It even works as a double dressing in my shrimp and avocado taco salad, if you want something extra creamy to layer with that citrusy base.

Perfect Pairings for Your Mexican Salad

• Fajitas – My sheet pan chicken fajitas pair well with the cold crunch of this salad.
• Taco chicken – The mellow spice in my slow cooker shredded taco chicken complements the dressing.
• Casseroles – The salad adds freshness and texture next to my taco rice casserole.
• Enchiladas – My green chile chicken enchilada casserole gets a crisp contrast from this salad.
• Beans – My slow cooker Mexican beans turn this salad into a light, complete meal.
• Soup – Serve it as a side with my Mexican street corn soup, it’s a perfect pairing.

Frequently Asked Questions

• How long does creamy avocado dressing last?
  This dressing is best used the day you make it, but it’ll keep for about 1–2 days in the fridge. The lemon juice helps prevent browning, and storing it in a tightly sealed container keeps it tasting fresh.
• Can I make avocado dressing without mayonnaise?
  Mayonnaise helps give this dressing its smooth, rich texture. If you need an alternative, Greek yogurt or sour cream can work, but the flavor and consistency will be slightly different. For a version that skips the mayo entirely, my avocado kale salad with “cheesy” flavor uses avocado as the dressing base with lemon and nutritional yeast for richness.
• Is this avocado dressing good for meal prep?
  Yes—just blend it, store it in the fridge, and give it a quick stir before using. It thickens up nicely and keeps its color for a day or two.
• Can I make this avocado dressing spicy?
  Absolutely. Add more hot sauce or toss in a little fresh jalapeño for a spicier version.
• Can I add chicken or beef to this Mexican salad?
  Definitely. Grilled chicken or steak turns this into a full meal, and both pair well with the creamy avocado dressing.
• Can I make this Mexican salad ahead of time?
  You can prep the components in advance, but wait to add the dressing until just before serving so the lettuce and chips stay crisp.

More Homemade Salad Dressings to Try Next

If this creamy avocado dressing made the rotation, these belong there too:

• Creamy Parmesan Salad Dressing – Garlicky and full of real Parm.
• Italian Dressing – Bold, herby, and sharp.
• Strawberry Vinaigrette – Fruity and fresh, great on spinach.
• Honey Dijon Dressing – Sweet, tangy, and quick to mix.
• Creamy Mayonnaise Salad Dressing – Smooth and classic.
• Tangy Honey Lemon French Dressing – Sharp, sweet, and semi-homemade.
• Old Spaghetti Factory’s Creamy Pesto Dressing – Tangy, herby flavor, copycat recipe.

Wrapping It Up

Once you’ve got this creamy Mexican avocado dressing in your fridge, that next salad doesn’t feel like a chore. It’s simple, reliable, and packed with flavor – the kind of thing that makes even basic lettuce worth eating.

This post may contain affiliate links. Please read my disclosure policy.

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Creamy Mexican Avocado Dressing (and the Salad It Belongs On)

This creamy Mexican avocado dressing is thick, tangy, and full of flavor—perfect for salads, taco bowls, or wraps. Served here with a crunchy Mexican-style salad of romaine, beans, corn chips, tomatoes, and cheddar, this combo is simple but satisfying. The dressing can be made ahead and holds its color well in the fridge.

Course Side Dish

Cuisine Mexican-Inspired

Keyword avocado dressing, avocado salad dressing recipe, creamy mexican salad dressing, mexican avocado dressing, Mexican Salad, mexican salad dressing, mexican salad dressing recipe, mexican salad recipes, Mexican Salad with Creamy Avocado Dressing, mexican salads, salad with avocado dressing

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 290kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accuracy.
• mixing bowls For tossing the salad.
• food processor or blender. For blending the avocado dressing until smooth.

Ingredients

Creamy Avocado Dressing:

• 1 large (6-7 oz / 170 g) avocado peeled and pitted
• ½ cup (120 g) mayonnaise
• 2 tbsps. (30 ml) fresh lemon juice
• 1 tsp (5 ml) hot sauce
• ¼ cup (60 ml) extra virgin olive oil
• 2 cloves garlic
• salt to taste*

Mexican Salad:

• 2 decently sized heads of romaine lettuce, chopped
• ¾ cup (110 g) grape tomatoes, halved
• 2 cups (60 g crushed) whole corn chips crushed
• ½ cup (60 g) shredded cheddar cheese
• 1 can (15 oz / 425 g) pinto beans, rinsed and drained or black beans
• 5 green onions, chopped

Instructions

• To make the avocado salad dressing, add the avocado, mayonnaise, lemon juice, hot sauce, olive oil, and garlic to a food processor or blender. Blend until smooth and creamy.
  1 large (6-7 oz / 170 g) avocado, ½ cup (120 g) mayonnaise, 2 tbsps. (30 ml) fresh lemon juice, 1 tsp (5 ml) hot sauce, ¼ cup (60 ml) extra virgin olive oil, 2 cloves garlic
• Taste and season with salt. Start with a small amount and add more as needed until the flavor is balanced.
  salt to taste*
• Transfer the dressing to a container, cover, and refrigerate until ready to serve. It can be made several hours in advance.
• For the salad, add the lettuce, tomatoes, corn chips, cheddar, beans, and green onions to a large serving bowl.
  2 decently sized heads of romaine lettuce, chopped, ¾ cup (110 g) grape tomatoes, halved, 2 cups (60 g crushed) whole corn chips, ½ cup (60 g) shredded cheddar cheese, 1 can (15 oz / 425 g) pinto beans, rinsed and drained, 5 green onions, chopped
• Right before serving, pour the salad dressing with avocado over the salad and toss until everything is evenly coated.

Notes

• Hass avocados work best for creaminess.
• The lemon juice helps prevent browning—store in an airtight container.
• You can make the dressing ahead; it keeps well for up to 24–48 hours.
• For best texture, wait to add the corn chips until just before serving.
• If you're a garlic lover, you can add an extra clove to boost the flavor.
• Nutrition Note: Nutrition information is based on six side salad servings with all dressing used. Dressing absorption is assumed to be full. Values include both the salad and dressing components.

 

For optimal outcomes when making this creamy Mexican avocado dressing, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 180g | Calories: 290kcal | Carbohydrates: 17g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 10mg | Sodium: 280mg | Potassium: 480mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1232IU | Vitamin C: 11mg | Calcium: 11mg | Iron: 1mg

Have you made this Creamy Mexican Avocado Dressing? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Creamy Mexican Avocado Dressing (and the Salad It Belongs On) appeared first on Noble Pig.

The Dressing That Made the Salad Worth Ordering

It’s funny to think I was obsessed with Old Spaghetti Factory’s creamy pesto dressing before I even liked salad. We’d go as a family, and while the adults ordered wine and pasta, I was just hoping to get the streetcar table. That never happened. We were always stuck in some heavy wooden booth made out of old furniture, but as soon as that cold wedge salad made its way to the table—drenched in that tangy, herby dressing—I forgot all about better seating options.

This isn’t traditional pesto dressing, despite the name. It’s thick, creamy, and loaded with dried basil and garlic. The buttermilk gives it that tangy edge, and the Parmesan turns it into something you want on everything. No fresh herbs, no bright green color—just that exact flavor you remember, and way better than Ranch.

I put together this copycat version so I didn’t have to take a trip to the restaurant. It’s quick, keeps well, and brings back the memories every time. I don’t miss the booths, but I’d still take the streetcar and a bowl of their spumoni ice cream if offered.

Getting That Old Spaghetti Factory Flavor

This dressing rivals that same creamy, tangy, herby flavor that makes the one at Old Spaghetti Factory so memorable. I’ve made sure the texture is thick and smooth—perfect for clinging to cold lettuce the way you want it to.

It’s as simple as shaking everything up in a jar. Mayo and buttermilk give it that rich, slightly sharp base, while dried basil, garlic, and plenty of Parmesan turn it into something that tastes just like you remember it. I make this creamy pesto dressing all the time and it never disappoints.

Why You’ll Love this Copycat Old Spaghetti Factory Recipe

• It tastes like the real thing – creamy, herby, and tangy in all the right ways.
• No blending or chopping – just shake it up in a jar and you’re done.
• It keeps well in the fridge – make it once, use it all week.

Ingredients You’ll Need for This Creamy Pesto Dressing

You’ll just need a few fridge and spice cabinet staples to bring it all together.

• Mayonnaise – full-fat for the creamy base and richness.
• Buttermilk – gives it that tangy bite and thins it out just enough.
• Dried basil – this is where that classic flavor comes from.
• Fresh garlic – adds a little bite and that unmistakable garlic flavor.
• Garlic powder – backs up the fresh garlic.
• Salt – balances and brings it all together.
• Black pepper – just enough to cut through the creaminess.
• Parmesan cheese – finely shredded so it mixes in smoothly and adds salty flavor.

How to Make Old Spaghetti Factory Creamy Pesto Dressing

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (grab a jar)
  I use a large mason jar with a lid, but anything that seals tight will work. Just toss everything in—no need to layer or stir first.
• Step Two (shake it up)
  Put the lid on and give it a good shake until it looks smooth and everything’s blended. It’ll be a little thin at first, and that’s okay.
• Step Three (let it chill)
  Pop it in the fridge for about an hour if you’ve got time. It thickens up and the flavors settle in. You can eat it right away, but it’s better cold.

Tips for the Best Copycat Dressing

This is an easy recipe, but a few small details will make sure it really tastes like the original.

• Let it chill. The flavor gets better with time, so give it at least an hour in the fridge before serving.
• Stick to dried basil here. It’s what the original uses, and it gives the dressing its signature flavor—but don’t use something that’s been sitting in the pantry for years. If it doesn’t smell like much, it won’t taste like much either.
• Shake it like you mean it. You want everything fully mixed and smooth so the dressing doesn’t separate.
• Mince your garlic as finely as you can, or grate it for even better blending. Same goes for the Parmesan—finely shredded works best so the texture stays smooth.
• If you want a thinner dressing, add more buttermilk a tablespoon at a time until it’s where you like it.

How Long It Lasts – Storage for Your Dressing

This dressing stores well, but here’s what to know:

• Keeps for 5 to 7 days in the fridge in an airtight container.
• Separation is normal—just shake it before each use.
• Don’t freeze it. The texture doesn’t come back right after thawing.

FAQs

• Is this dressing gluten-free?
  As long as your mayonnaise and buttermilk are gluten-free, yes—this dressing is naturally gluten-free.
• Does it taste exactly like the restaurant’s?
  It’s a copycat for a reason. This recipe comes very close to the original Old Spaghetti Factory creamy pesto dressing flavor.
• What if I don’t have buttermilk?
  You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk to make 1 cup. Let it sit for 5–10 minutes before using. It won’t be exactly the same, but it works in a pinch.
• Can I use fresh basil instead of dried?
  Not for this one. Fresh basil or pesto changes both the texture and flavor. The original dressing uses dried basil, and that’s what makes it taste right.
• What kind of mayonnaise works best?
  Stick with full-fat mayo for the closest match. Anything labeled “light” or “reduced fat” will make the texture thinner and the flavor less rich.
• Why does the dressing thicken in the fridge?
  That’s normal. The mayo and Parmesan firm up when chilled. If it’s too thick, just stir in a little more buttermilk before serving.
• What’s the best way to serve it?
  Just like the restaurant—over a cold salad. It’s also great as a dip for raw veggies, tossed into pasta salad, or made into a meal by adding chicken to your salad.

More Homemade Salad Dressing Recipes to Keep Around

You don’t need a shelf full of bottles—just a few solid homemade options like these.

• Strawberry Vinaigrette – Bright, fruity, and perfect on spinach.
• Honey Dijon Dressing – Sweet, tangy, and great on chopped salads.
• Creamy Parmesan Salad Dressing – Garlicky and packed with real Parm.
• Tangy Honey Lemon French Dressing – Sweet and sharp with a smooth finish.
• Creamy Mayonnaise Salad Dressing – Classic, simple, and nostalgic.
• Italian Dressing – Herb-loaded and bold—good on greens or grain salads.
• Creamy Mexican Avocado Dressing

That Old Spaghetti Factory Flavor at Home

This copycat recipe brings back the creamy pesto dressing you remember—tangy, herby, and smooth, just like the one from Old Spaghetti Factory. It’s easy to make, keeps well, and comes out right every time. If you’ve been missing that flavor, now you’ve got it. Just shake, chill, and enjoy.

This post may contain affiliate links. Please read my disclosure policy.

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Old Spaghetti Factory’s Creamy Pesto Dressing (Copycat Recipe)

This is my copycat version of Old Spaghetti Factory’s creamy pesto dressing—tangy, herby, and full of that thick, smooth flavor you remember. It’s easy to shake together at home and perfect for salads, dips, or pasta.

Course Salad, Salad Dressing

Cuisine American

Keyword copycat creamy pesto dressing, creamy pesto salad dressing, old spaghetti factory creamy pesto dressing, spaghetti factory pesto dressing recipe

Prep Time 5 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 10 (2 tablespoons each)

Calories 151kcal

Author Cathy Pollak

Equipment

• mason Jar or sealed container. For shaking and storing the dressing.
• measuring cups and spoons To portion ingredients accurately.

Ingredients

• 1 cup (240 g) full-fat mayonnaise
• 1 cup (240 ml) buttermilk
• 1½ tbsps. (3 g) dried basil leaves
• 2 cloves finely minced garlic
• ¾ tsp. garlic powder
• ½ tsp. table salt
• ⅛ tsp. freshly ground black pepper
• ½ cup (45 g) finely shredded Parmesan cheese

Instructions

• Add all ingredients to a large mason jar (or any jar or container with a tight-fitting lid).
  1 cup (240 g) full-fat mayonnaise, 1 cup (240 ml) buttermilk, 1½ tbsps. (3 g) dried basil leaves, 2 cloves finely minced garlic, ¾ tsp. garlic powder, ½ tsp. table salt, ⅛ tsp. freshly ground black pepper, ½ cup (45 g) finely shredded Parmesan cheese
• Secure the lid and shake vigorously until the dressing is fully combined and smooth.
• Refrigerate for at least 1 hour before serving, if possible, to let the flavors meld. The dressing will thicken slightly as it chills.

Notes

• Make sure your dried basil is fresh—if it’s been sitting in the pantry for years, it won’t taste right.
• For best texture, grate the garlic or mince it very finely. Use finely shredded Parmesan so the dressing stays smooth.
• Shake well before each use.
• If you prefer a thinner dressing, stir in more buttermilk one tablespoon at a time.
• Keeps 5–7 days in the fridge in an airtight container. Not suitable for freezing.

 

For the best results when making this copycat Old Spaghetti Factory creamy pesto dressing, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

 

 

 

Nutrition information is an estimate and will vary based on the brands and products you use.

 

 

© noblepig.com. All content and photographs are copyright protected. Sharing a link to this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other websites is strictly prohibited.

Nutrition

Serving: 33g | Calories: 151kcal | Carbohydrates: 2g | Protein: 2g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 241mg | Potassium: 43mg | Sugar: 1g | Vitamin A: 120IU | Calcium: 67mg | Iron: 0.1mg

Have you made this Old Spaghetti Factory Creamy Pesto Dressing? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Old Spaghetti Factory’s Creamy Pesto Dressing (Copycat Recipe) appeared first on Noble Pig.

It’s Not Complicated, It’s Just Good

There are a lot of honey Dijon dressings out there, but I wanted one that got the balance right without feeling heavy or clunky.

The kind where the honey doesn’t take over, the vinegar keeps it alive, and the mustard gives it some bite without being too much. That’s the version I was aiming for.

I use red wine vinegar here because it gives just enough tang, fresh garlic and lemon juice for that extra lift, and thyme to keep things grounded. The ingredients are simple, but they work together in a way that makes the dressing feel a little more thoughtful than usual.

I use it on green salads, spoon it over grilled vegetables, use it as a chicken marinade, and I even like dipping my pizza in it. This one always has a spot in my fridge.

What Gives This Honey Dijon Dressing Its Flavor

I use red wine vinegar for a tang that’s present but not overpowering, and a little lemon juice to keep it alive. The honey softens both without making the dressing overly sweet. Fresh garlic provides the garlicky flavor we all want, and the thyme brings in just enough earthiness to remind us this is for a salad. It’s a simple mix, but each ingredient adds something essential that makes the whole thing work.

Why You’ll Love This Dijon Mustard and Honey Dressing

You’re going to want to keep this dressing on hand. Here’s why it’s a favorite:

• Simple, fresh ingredients.
• Versatile beyond salads.
• Incredibly quick to make.

Ingredients

This dressing uses simple, fresh ingredients, most of which you probably already have on hand. Here’s what goes into it:

• Olive oil – I use a good-quality extra virgin olive oil for the flavor and smooth texture.
• Red wine vinegar – This adds tang and keeps the honey from taking over.
• Honey – The sweet part of the dressing, and what gives it that familiar flavor. I use honey to sweeten my honey champagne vinaigrette in the same way.
• Dijon mustard – Brings the zip and helps pull everything together.
• Garlic clove – Fresh garlic gives you the bold, garlicky flavor that powder just doesn’t match.
• Lemon juice – Just a splash keeps everything feeling alive.
• Coarse kosher salt & black pepper – For seasoning. Use enough to lift all the other flavors.
• Thyme leaves – A small amount of fresh thyme adds an herbaceous note that sets this apart.

How to Make Honey Dijon Dressing: Step-by-Step

Making this honey Dijon salad dressing couldn’t be easier. Just follow these quick steps. Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep your ingredients)
  Get everything measured and ready before you start so you’re not stopping in the middle to find the mustard or chop garlic.
• Step Two (mix it all together)
  Add the olive oil, red wine vinegar, honey, Dijon mustard, garlic, lemon juice, salt, pepper, and thyme to a small bowl or a mason jar.
• Step Three (stir or shake)
  Use a fork to mix it up, or pop the lid on the jar and give it a good shake until it looks smooth and blended.
• Step Four (let it sit or use right away)
  You can use it immediately, but letting it sit for about 10 minutes gives the flavors a chance to blend a little more.

Tips for the Best Honey Dijon Dressing

This dressing is simple, but a few details will make sure it turns out perfect every time:

• Fresh Lemon is Key: Always use fresh lemon juice over bottled. Bottled lemon juice can have a more bitter, artificial taste that won’t give you the bright, zesty flavor you’re expecting.
• Adjust to Your Taste: Vinaigrettes are personal! This is my house version, but feel free to add more honey for extra sweetness or more lemon juice for an increased tang, depending on your preference.
• Boost the Dijon: If you want a stronger mustard flavor, you can add anywhere from 1 teaspoon up to 1 tablespoon more Dijon mustard.
• Make it Creamy: For a thicker, creamier dressing, blend all the ingredients in a blender, or use a hand mixer or immersion blender.
• Herb Variations: Don’t be afraid to experiment with other fresh herbs. Finely chopped parsley or chives are also delicious additions.
• Add Some Heat: If you like a little spice, a pinch of red pepper flakes stirred in will give it a nice subtle warmth.

Serving Suggestions

While it’s amazing on greens, this dressing isn’t a one-trick pony. I can’t think of a salad that isn’t made better by it, but I also use it as a marinade, a dip, and a drizzle for wraps and bowls. It might not be a sauce, technically…but I treat it like one. Versatility is its superpower.

• Classic Salad Companion – Drizzle generously over crisp leafy greens, fresh spinach, or peppery arugula for an instant flavor upgrade.
• Marinade Magic – Use it to marinate shrimp or chicken before grilling, baking, or air frying. It adds that sweet-tangy flavor without needing anything extra.
• Wrap & Bowl Booster – Spoon it over wraps or grain bowls to bring in more flavor and keep everything from feeling dry.
• Vegetable Enhancer – Toss roasted vegetables with it for a great side, or serve it as a dip for raw veggies.

Storing Leftovers

If you’re not using all of it at once, here’s how to keep it tasting great:

• This dressing is best fresh, but it stores beautifully.
• Keep it in an airtight container in the refrigerator for up to 7 days.
• Give it a good shake or stir before using, as the oil and vinegar may separate.

FAQs

• Can I use a different type of vinegar?
  While red wine vinegar gives this dressing its classic tang, you can try apple cider vinegar or white wine vinegar for a slightly different flavor.
• Can I make this dressing vegan?
  Yes—just swap the honey for an equal amount of maple syrup or agave nectar.
• Is this honey Dijon dressing gluten-free?
  It is, as long as all your individual ingredients (like Dijon mustard) are certified gluten-free. Most are, but it’s always good to check the labels.
• Can I make this ahead of time?
  Yes, and letting it sit for 30 minutes or so can help the flavors meld even more.
• Do I have to mince the garlic by hand?
  Not necessarily. You can use a microplane or grater. It blends in better that way and saves a little time.
• What kind of container is best for storing?
  A mason jar is great because you can shake and store in one. Any small container with a tight seal will work just fine.

More Salad Dressing Recipes That Deserve to Be Made

If you’re already thinking about what to try next, these are worth your time:

• Creamy Mayonnaise Salad Dressing – Smooth and versatile, with that old-school feel.
• Tangy Honey Lemon French Dressing – Sweet, sharp, and semi-homemade.
• Creamy Parmesan Salad Dressing – Rich, garlicky, and full of real Parm.
• Strawberry Vinaigrette – It’s perfect on top of a strawberry spinach salad.
• Italian Dressing – Herb-packed and bold—great on greens or grains.
• Creamy Mexican Avocado Dressing – Spoonable and perfect on a Mexican salad.
• Old Spaghetti Factory’s Creamy Pesto Dressing – Tangy, herby flavor, copycat recipe.

The Dressing That Does More Than One Thing

Once you’ve made this honey Dijon dressing, you’ll see how useful it really is. It’s easy to mix, full of flavor, and something you’ll use on way more than just salad. Give it a try, and let me know your favorite ways to use it.

This post may contain affiliate links. Please read my disclosure policy.

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Honey Dijon Dressing (Quick & Tangy Homemade Recipe)

This honey Dijon dressing is tangy, smooth, and full of flavor. Made with red wine vinegar, garlic, and thyme, it works on salads, wraps, vegetables, or as a marinade for chicken.

Course Salad Dressing

Cuisine American

Keyword dijon mustard and honey vinaigrette, easy salad dressing, honey dijon dressing, honey dijon salad dressing, honey vinaigrette

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 120kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accuracy.
• mason Jar For mixing dressing.
• Knife For chopping garlic.

Ingredients

• ¼ cup (60 ml) extra virgin olive oil
• ⅛ cup (30 ml) red wine vinegar
• 1 tbsp. (15 ml) honey
• 1 tbsp. (15 g) Dijon mustard
• 1 clove garlic
• 1 tsp (5 ml) fresh lemon juice
• ⅛ tsp. (0.5 g) kosher salt
• pinch black pepper
• fresh thyme leaves from 1 sprig of thyme

Instructions

• Add the olive oil, red wine vinegar, honey, Dijon mustard, garlic, lemon juice, salt, pepper, and thyme leaves to a small bowl or mason jar.
  ¼ cup (60 ml) extra virgin olive oil, ⅛ cup (30 ml) red wine vinegar, 1 tbsp. (15 ml) honey, 1 tbsp. (15 g) Dijon mustard, 1 clove garlic, 1 tsp (5 ml) fresh lemon juice, ⅛ tsp. (0.5 g) kosher salt, pinch black pepper, fresh thyme leaves
• Stir with a fork or shake the jar until fully combined.
• Serve immediately, or let the dressing sit for 10 minutes so the flavors can develop.

Notes

• You can blend the dressing in a blender or with a hand mixer for a creamier texture.
• Add more honey for extra sweetness, or more lemon juice for more tang.
• Increase the Dijon mustard up to 1 tablespoon if you want a stronger mustard flavor.
• Finely chopped parsley or chives work well as herb substitutes.
• Add red pepper flakes for a little heat.
• Serve on salads, wraps, roasted vegetables, or use as a marinade for shrimp or chicken.
• Store in an airtight container in the refrigerator for up to 7 days. Shake or stir before using.

 

For optimal outcomes when making this honey Dijon dressing, I recommend referring to the details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

 

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

 

 

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 25g | Calories: 120kcal | Carbohydrates: 3g | Fat: 12.5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 9g | Sodium: 80mg | Potassium: 8mg | Sugar: 3g | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg

Have you made this Honey Dijon Dressing? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Honey Dijon Dressing: Easy Homemade Recipe appeared first on Noble Pig.

Creamy Mayonnaise Salad Dressing That’s Way Better Than Store-Bought

This creamy mayonnaise salad dressing is a quick, reliable option that works with all kinds of salads. It’s smooth and tangy thanks to red wine vinegar, with just enough sweetness to keep the flavors balanced. Garlic powder and parsley add a little extra flavor without making it too bold.

You can use this dressing on leafy greens, pasta salads, coleslaw, or as a dip for fresh vegetables. The flavor is simple enough to pair with almost anything, but it still adds something to the dish.

All you need is a bowl, a whisk, and a few measuring spoons. Everything mixes together in minutes, and it keeps well in the fridge so you can make it ahead and have it ready when you need it.

Why I Love This Recipe

• It comes together fast with just one bowl and a whisk – nothing complicated.
• I like that it’s easy to change up depending on what I’m serving it with.
• It’s a nice diversion from bottled dressings and tastes a lot fresher.

Ingredients

This creamy dressing comes together with just a few simple ingredients, each one pulling its weight to balance tang, richness, and a little bit of bite.

• Mayonnaise – The base of the dressing, giving it that creamy texture and rich flavor.
• Red wine vinegar – Adds a tangy kick that brightens up the mayo.
• Chopped parsley – Brings in some fresh, herby flavor and a pop of color.
• Granulated sugar – Just a touch to mellow out the acidity.
• Kosher salt – Enhances everything and keeps it from tasting flat.
• Garlic powder – Adds a mellow garlic flavor without being overpowering.

How to Make Creamy Mayonnaise Salad Dressing

Find the complete recipe with measurements in the printable recipe card at the bottom of the post.

• Step One (grab a bowl and mix it up)
  Toss the mayonnaise, red wine vinegar, chopped parsley, sugar, kosher salt, and garlic powder into a medium bowl.
• Step Two (whisk until smooth)
  Whisk it all together until it looks creamy and everything’s fully blended. No lumps, no streaks – just smooth dressing.
• Step Three (taste and chill if you want)
  Give it a quick taste. If it needs a little more salt or vinegar, now’s the time. You can use it right away, or pop it in the fridge until you’re ready.

Recipe Tips

A few simple changes can help personalize the flavor of this creamy mayonnaise salad dressing and make it just right:

• Add more vinegar if you want extra tang, or a pinch more sugar if you like it a little sweeter. I use the same vinegar in my Greek salad dressing recipe for the same pop.
• Fresh parsley is great, but dried works in a pinch – just use about a third of the amount since it’s more concentrated.
• If the dressing thickens up in the fridge, stir in a splash of water or milk to loosen it.
• A squeeze of lemon juice (about 1 teaspoon) brightens it up even more – nice if you want a little citrusy lift.
• A pinch of cracked black pepper adds a sharp, peppery flavor that balances the creaminess – start with 1/8 teaspoon and add more if you like.

Storage

Here’s how to keep this creamy mayonnaise salad dressing fresh for later:

• Store it in an airtight container or jar in the fridge.
• It’ll keep well for up to 5 days.
• Give it a quick stir before using, especially if it’s been sitting for a while.

Frequently Asked Questions

• Can I use a different vinegar? Yes, white wine vinegar or apple cider vinegar will work too – just know it may slightly change the flavor.
• Can I make this without sugar? You can leave it out or swap in a small amount of honey or maple syrup if you want a touch of sweetness.
• Is this dressing gluten-free? It is, as long as your mayonnaise and vinegar are labeled gluten-free (most are, but it’s worth checking).
• Can I double the recipe? Absolutely. Just scale everything up and store any extra in a sealed jar in the fridge. It’s great to have on hand.

More Salad Dressing Recipes To Try

• Tangy Honey Lemon French Dressing
• Creamy Parmesan Salad Dressing
• Creamy Mexican Avocado Dressing
• Strawberry Vinaigrette
• Italian Dressing
• Honey Dijon Dressing
• Old Spaghetti Factory’s Creamy Pesto Dressing

This post may contain affiliate links. Please read my disclosure policy.

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Creamy Mayonnaise Salad Dressing

Creamy mayonnaise salad dressing made with red wine vinegar, parsley, garlic powder, and a touch of sugar. Smooth, tangy, and great for salads, coleslaw, or veggies.

Course Salad Dressing

Cuisine American

Keyword Creamy Mayonnaise Salad Dressing

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 97kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accurate ingredient amounts.
• mixing bowls For combining all the ingredients.
• whisk Blends everything into a smooth, creamy dressing.
• Knife To chop the parsley.

Ingredients

• 1/2 cup mayonnaise
• 2 tbsps. red wine vinegar
• 1 tbsp. finely chopped fresh parsley
• 1 tsp. granulated sugar
• 1/8 tsp. kosher salt
• 1/8 tsp. garlic powder

Instructions

• Add the mayonnaise, red wine vinegar, chopped parsley, sugar, kosher salt, and garlic powder to a medium bowl.
  1/2 cup mayonnaise, 2 tbsps. red wine vinegar, 1 tbsp. finely chopped fresh parsley, 1 tsp. granulated sugar, 1/8 tsp. kosher salt, 1/8 tsp. garlic powder
• Whisk everything together until the dressing is smooth and well combined.
• Taste and adjust the seasoning if needed. Serve right away or refrigerate until ready to use.

Notes

Servings: This recipe makes about 1/2 cup of dressing, which is enough for 2 to 4 servings, depending on how much you like to use. Nutrition information is based on 1 tablespoon of dressing.

 

For optimal outcomes when making this creamy mayonnaise salad dressing, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 15ml | Calories: 97kcal | Carbohydrates: 0.7g | Protein: 0.2g | Fat: 10.3g | Saturated Fat: 1.6g | Polyunsaturated Fat: 6.1g | Monounsaturated Fat: 2.3g | Cholesterol: 6mg | Sodium: 105mg | Potassium: 7mg | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Creamy Mayonnaise Salad Dressing appeared first on Noble Pig.

The Italian Dressing I Actually Use

My Italian dressing is quick to make, easy to customize, and didn’t rely on anything fancy. Something I could throw together with ingredients I usually have around, but still had that bold, zesty flavor I’m after.

The goal was to find the right balance – enough acidity to make it pop, just a hint of sweetness, and plenty of herbs and garlic. I tested a few combinations until I landed on this one, and it’s been my go-to ever since. It works just as well on leafy greens as it does drizzled over grilled vegetables or pasta salad.

This dressing is all about convenience without cutting corners on flavor. It mixes up fast and keeps well in the fridge, so I can have it ready whenever I need it. Once I started making it like this, I didn’t really see the point of buying a bottle again.

Why I Love This Recipe

• Comes together fast with basic ingredients.
• Easy to tweak depending on what I’m making.
• Tastes way better than store-bought.

Ingredients

This Italian dressing is zippy, fresh, and easy to make based on what you have. I like using a mix of pantry staples and a few fresh ingredients to give it that homemade flavor that bottled versions just don’t have.

• White wine vinegar – Adds classic tang and acidity. Almost as tangy as my Greek salad dressing recipe.
• Extra virgin olive oil – Forms the base and adds richness.
• Garlic clove, minced – Gives sharp, fresh flavor.
• Fresh lemon juice – Brightens and balances the vinegar.
• Italian parsley – Adds freshness and color.
• Honey – Softens the acidity with a little sweetness.
• Italian seasoning – Brings herby, Italian flavor.
• Dijon mustard – Helps emulsify and adds depth.
• Garlic powder – Layers in mellow garlic flavor.
• Coarse kosher salt – Enhances all the flavors.
• Black pepper – Adds mild heat and balance.
• Red pepper flakes – Kicks in a little background spice.

How to Make Italian Dressing

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One (mix the base)
  Start by adding the vinegar, lemon juice, and Dijon mustard to a bowl or a mason jar. Slowly pour in the oil while whisking, or just pop the lid on the jar and give it a good shake. You want it to start coming together and looking smooth.
• Step Two (add the flavor)
  Toss in the garlic, parsley, Italian seasoning, honey, garlic powder, salt, black pepper, and red pepper flakes. Stir it up or shake again until everything’s blended and looking good.
• Step Three (taste and store)
  Give it a taste and tweak anything if it needs more salt, spice, or sweetness. Store it in the fridge and just shake it up before using since it’ll separate a bit.

Recipe Tips

Here are a few tips to make this Italian dressing just the way you like it:

• Stick with extra virgin olive oil for a stronger, more pronounced flavor – use avocado oil keeps it more neutral.
• Shake it in a mason jar for quick mixing and easy storage.
• Let it sit for 10–15 minutes before serving so the flavors can blend a bit more.

Once you’ve mastered this dressing, consider something spicier — my pineapple habanero hot sauce balances fruit, honey, and heat the same way vinegar balances herbs here.

Storage

Here’s how I like to store and keep this dressing fresh:

• Store it in a sealed mason jar or airtight container in the fridge for up to a week.
• The oil may solidify slightly – just let it sit at room temp for a few minutes and shake it up.
• Give it a quick taste before serving in case you want to adjust the seasoning after it’s been sitting.

Frequently Asked Questions

• Can I leave out the honey?
  You can, but the dressing will be a bit more tangy. A small splash of maple syrup or a pinch of sugar also works.
• What if I don’t have fresh parsley?
  You can skip it or use a small pinch of dried parsley. The Italian seasoning already covers most of the herb flavor.
• Can I double the recipe?
  Definitely. Just scale everything up and store it in a larger jar or container – it keeps well for about a week.
• Why does the dressing separate in the fridge?
  That’s normal for oil-based dressings. Just give it a good shake or stir before using.
• Is there a substitute for white wine vinegar?
  Red wine vinegar works well, or you can try apple cider vinegar for a slightly sweeter edge. For something completely different, make my white balsamic vinaigrette, it’s just as tangy.
• Does this dressing need to be refrigerated?
  Yes, since it has fresh garlic and lemon juice, it should be stored in the fridge and used within a week.

More Salad Dressing Recipes To Try

• Honey Champagne Vinaigrette
• Strawberry Vinaigrette
• Creamy Mayonnaise Salad Dressing
• Honey Dijon Dressing
• Creamy Mexican Avocado Dressing
• Old Spaghetti Factory’s Creamy Pesto Dressing

This post may contain affiliate links. Please read my disclosure policy.

Print

Italian Dressing

A simple homemade Italian dressing made with olive oil, red wine vinegar, garlic, lemon juice, and herbs. This tangy, flavorful vinaigrette comes together quickly using pantry staples and is perfect for salads, pasta, roasted vegetables, or as a marinade.

Course Salad Dressing

Cuisine American, Italian

Keyword Italian Dressing

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup

Calories 86kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons To get the ratios right, especially for the oil, vinegar, and seasonings.
• mixing bowls For whisking everything together if you’re not using a jar.
• whisk Helps blend the oil and vinegar so the dressing doesn’t separate right away.
• mason Jar Great for shaking everything together and storing it in the fridge.
• Knife For mincing the garlic and chopping the parsley.

Ingredients

• 1/4 cup white wine vinegar
• 2 tbsps. fresh lemon juice
• 1 tsp. Dijon mustard
• 2/3 cup extra virgin olive oil
• 1 clove garlic crushed
• 1 tbsp. finely chopped Italian parsley
• 1-1/2 tsps. Italian seasoning
• 2 tsps. honey
• 1 tsp. garlic powder
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/2 tsp. red pepper flakes

Instructions

• In a bowl or mason jar, combine the vinegar, lemon juice, and mustard. Slowly whisk in the oil or shake until blended.
  1/4 cup white wine vinegar, 2 tbsps. fresh lemon juice, 1 tsp. Dijon mustard, 2/3 cup extra virgin olive oil
• Add garlic, parsley, Italian seasoning, honey, garlic powder, salt, pepper, and red pepper flakes. Mix until fully combined.
  1 clove garlic, 1 tbsp. finely chopped Italian parsley, 1-1/2 tsps. Italian seasoning, 2 tsps. honey, 1 tsp. garlic powder, 1 tsp. kosher salt, 1/2 tsp. black pepper, 1/2 tsp. red pepper flakes
• Taste and adjust if needed. Store in the fridge and shake before using.

Notes

For optimal outcomes when making this Italian dressing, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 15ml | Calories: 86kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 8.9g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 6.5g | Sodium: 88mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.2mg

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Italian Dressing appeared first on Noble Pig.