Non-Toxic Tuesday | Homemade Balsamic Vinaigrette

by Tierney Johnson in

I used to eat a salad with an AMAZING balsamic vinaigrette dressing from the cafeteria at my school on a daily basis when I was a student at Susquehanna University. I don't think I will ever forget the taste of that dressing, and I've been searching for a replica since graduating! I think this homemade version is the closest I've found. It's not exact, but I'm sure the version served at my school contains some ingredients I wouldn't be willing to use... so I'm happy with this recipe in the meantime! It's delicious on salads, as a marinade, on rice, and as a dipping sauce. It's so easy to make and so easy to enjoy.

I based my recipe on this one from My Whole Food Life, but switched a few things up. I personally don't like the taste of olive oil and opted instead for tasteless grapeseed oil, which I'll admit I used because I thought it was healthy, only to find out that it's really just another toxic vegetable oil that should be avoided. In the future I plan to try this recipe using walnut oil, which is not overwhelming in flavor and is "okay" to consume in moderation. I also added a little honey because I like a sweeter dressing. If you try this, let me know what you think! 


  • 1/3 cup oil (I prefer a "tasteless" oil but olive oil would be the healthiest option)
  • 2 T balsamic vinegar
  • 1/2 T red wine vinegar
  • 1 clove garlic minced or pressed
  • 1/4 t ground mustard
  • 1 T lemon juice
  • 1 T honey


  1. Put all ingredients into a jar with a lid and shake! Store in the refrigerator.