Rosemary Vinaigrette


Store dressing in an airtight container in the refrigerator up to 2 days.


Makes 1 1/3 cups

Recipe from

Southern Living

Recipe Time

Prep: 5 Minutes


1/2 cup white balsamic vinegar
1/4 cup honey
2 garlic cloves
2 tablespoons chopped fresh rosemary leaves
1/4 medium-size red onion
1 tablespoon Dijon mustard
1/2 teaspoon salt
Freshly ground pepper to taste
1/2 cup extra virgin olive oil


1. Process balsamic vinegar and next 7 ingredients in a blender or food processor 15 to 20 seconds, stopping to scrape down sides. With blender or processor running, gradually add olive oil in a slow, steady stream; process until smooth.

Rebecca Rather,

Southern Living

June 2006
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