Honey Balsamic Vinaigrette – 1 Recipe 5 Ways — vegan, low-carb, AIP

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This Honey Balsamic Vinaigrette is a family favorite with 5 different versions-- It's vegan with low-carb (THM S) and AIP options too!

I've been meaning to get this Honey Balsamic Vinaigrette Recipe to you all for awhile now.

Life has been crazy and things really get in the way sometimes, you know?

Anyhow, this one is a real keeper.  And it's a great homemade salad dressing for those with food allergies as well – no dairy and some substitutions that should make this work for anyone.

If you haven't already checked out my other homemade dressing, Moroccan Vinaigrette, then you really should check that one out as well.  It's wonderful and has been on our table for basically every meal for–well–I don't know how long.  It's great.

I love having homemade seasonings and such on the table to dress up even the most bland simple meal.

You know – like we've got a plate of a whole grain, a protein source, beans, and some veggies –

Kind of blah-

But when you add some amazing toppings like

you can turn Blah into Wow.   It may not be the prettiest meal, but your taste buds will sure thank you!  And when you make these seasonings and dressings yourself, your wallet will thank you too!!!

Anyway, awhile ago I thought I'd try to shake things up a bit with a new dressing to grace our table and I went searching through my cookbooks and even put a shout out to readers on my Facebook page asking for the best salad dressing recipes.  (If you haven't become a fan yet, you really should.  I share tons of great things I find on the internet that I don't have time to blog about – and I also post reader questions so we can help each other out.  Good stuff.  Great community!)

Well, one of the cookbooks that I turned to is an old favorite of mine, Cybele Pascal's The Whole Foods Allergy Cookbook.


I LOVE this book.  Cybele's book is basically the first cookbook I bought when we knew we were dealing with food allergies in our household (if you haven't read it yet, check out my posts on Eczema and Food Allergies – From Despair to Healing).

Some of the recipes in this book have become family favorites (like Raf's Cuban Rice and Beans, Four Bean Stew, and yummy Coconut Squares) – it's one of those cookbooks that you will turn to again and again. – Note, it does use gluten (barley) and a fair amount of sugar, but I just adapt to our family's needs.

Well, anyway, once I read the description of Cybele's recipe, My Favorite Dressing, I just knew I needed to make it.

And boy, am I glad that I did.  You will be too.

Cybele is the wife of Adam Pascal, a famous Broadway actor.  And they live in a very “posh” area of New York (I used to date someone from the town where they live, and you could see Billy Joel's house from my boyfriend's grandmother's backyard.  Really.  That kind of “posh” :-).  Anyway, if this dressing is Adam's favorite – you can bet it's a winner.

Here's the quote from the book:

This salad dressing never wears out its welcome.  I've been making it for 15 years and every single time I have dinner guests they say, “Yum!  What's in this dressing?!”  My husband refuses to eat his salad with anything else.

Sounds good, right?  Well, let me add that if this balsamic vinaigrette is on the table, my old favorite, Moroccan Vinaigrette takes a back seat.

Enough, right?  Let's get on with the recipe.

The only thing I've changed is one ingredient — and I've doubled Cybele's recipe and I've added some dietary options.  We eat this so fast you'll want to at least double it.  Truth is, I make a quadruple batch each time :-)!

 This Honey Balsamic Vinaigrette is a family favorite with 5 different versions-- It's vegan with low-carb (THM S) and AIP options too!

Before we get to the recipe for the Balsamic Vinaigrette, here are some tips to help you have the best tasting vinaigrette possible.

This Honey Balsamic Vinaigrette is a family favorite with 5 different versions-- It's vegan with low-carb (THM S) and AIP options too!
This Honey Balsamic Vinaigrette is a family favorite with 5 different versions-- It's vegan with low-carb (THM S) and AIP options too!


1.  Olive Oil 

Cybele recommends using only high quality olive oil. I concur.  There are too many fake olive oils on the market.

I currently purchase mine from Costco but I'm trying out some new olive oil that I hope to share with you all soon.

2. Balsamic Vinegar

Cybele also specifically mentions using a brand of balsamic that's been aged at least 10 years.  Now, the highest rated balsamic on Amazon is priced over $40 for 8.5 ounces – ouch!  This one is waaay cheaper and still gets great ratings – even high ratings from Cooks Illustrated apparently (see the ratings).  I'd buy this one for sure!

2.  Love using fresh herbs?  See my post on The Easiest Way to Preserve Herbs

Want some more ways to add flavor to your table?  You for sure should check out:

Now, truthfully, I typically don't even bother to blend this dressing and it is still wonderful. But of course, blend away if you'd like. I think you will love it either way!

I look forward to see what you think of this dressing!
Do you have a favorite salad dressing to share?

This post contains affiliate links.  Here's my disclaimer of the techie stuff!

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


    Speak Your Mind


  1. What would you add to any of these variations to make them a ‘creamy’ version? Coconut milk, perhaps? plain milk kefir? Homemade mayo? Guess I can experiment!

  2. Hi Adrienne ~ This sounds wooonderful and I will for sure make—but just curious if this has to be refrigerated or not. I make a balsamic vinegrette that I’m tired of it solidifying on me once I put it in the fridge so I started leaving it out (it’s simply, EVOL, balsamic vinegar, Dijon, garlic and salt). Just not sure that’s a good idea especially if it sits day after day. Would appreciate your thoughts. … Like if it COULD safely be stored at room temp … how long will it last, approx. before it’s not good anymore. Many thanks.

    • I am sorry but I can’t make shelf stability statements. The salt will preserve but you should store in the fridge b/c of the garlic (if you use it). I don’t but that isn’t recommended due to botulism risk.

      • Gotcha. I actually ended up tossing what I had sitting on the counter (after googling and reading about the potential botulism risk, I didn’t want to chance it– there wasn’t that much left anyway. Better safe than sorry). Thanks for getting back to me … Oh, and made your Five-Ingredient Salad Dressing tonight. LOVED it. Thanks so much … 🙂

  3. This dressing is AWESOME! Thank you so much. I’ve been using a simple EVOO & ACV combo for over a year now and finally burnt out on it. This is such a nice difference! I’m sure it’s even better in the blender, but I’m also burnt out on washing dishes, so I just shook all the ingredients together in the same jar I’m storing it in. Result – delish!!

  4. This is my new favorite salad dressing recipe, I had it on my salad tonight!

  5. I tried this to go with our salad tonight and it is so yummy!! Thanks for a great basic recipe!

  6. Does this need to be refrigerated and how long is it good for? I just made some and looking forward to trying it!!!!

    • I haven’t put mine in the fridge always but I will in warmer months. I can’t make claims about shelf life b/c of variations in how folks make / use it but it lasts for me quite awhile – thanks!