Sweet Basil Vinaigrette is the most delicious way to dress any salad! Made with simple ingredients and easy instructions, this will be your new “go-to” dressing!
I’ll never forget the first time I tried a version of this salad. My friend Desiree made this delicious fall salad for a Thanksgiving dinner with pears, cranberries, pecans, and spinach. This dressing made the entire dish come together, and I wanted to skip every other dish and only eat this. But, it was Thanksgiving, so obviously I enjoyed the rest of my meal. But after it was all finished, this was my favorite part! I knew I had to have the recipe.
I’ve been making this over the years for all seasons, not just the fall. I absolutely LOVE it during the first hints of spring because of the fresh taste, and I love to eat it with strawberries and avocado. It’s also one of my favorite dressings to make when I am hosting company, or bringing a dish to a social gathering. Everyone always asks for the recipe!! Since it’s the week of enjoying green food for St. Patrick’s day, I thought it would be perfect to share with all of you!
I have adapted it over the years, making this refined sugar-free and using honey as the sweetener. I enjoyed it over the weekend with arugula, strawberries, feta, pecans, and red onion. So many great possibilities with this salad dressing; feel free to dress with anything and you won’t be disappointed! Something else I love is that this recipe will make plenty for you to enjoy salads for an entire week. Its keeps well in the fridge. Enjoy!!
Sweet Basil Vinaigrette
- 1 cup fresh basil leaves loose
- 1/2 cup salad oil your choice, I use olive oil
- 1/2 cup apple cider vinegar
- 1 clove garlic crushed
- 3 tbsp honey
- 1/2 tsp coarse salt
- 1/2 tsp ground pepper
- Place all ingredients in a food processor or blender, and blend until smooth.
- Serve over your favorite salad!
Recipe NotesThis dressing will hold in the fridge for at least 1 week.