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Basil Vinaigrette Salad Dressing

A tangy tasting salad dressing that gives your greens a fresh appeal while imparting a beautiful celadon tint to your vegetables. A wonderful way to use up the extra basil leaves.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Keyword: herbal dressing, summer produce
Servings: 8
Calories: 61
Author: Marisa Franca @ All Our Way


  • 3/4 cup fresh lemon juice
  • 1/3 cup white balsamic vinegar
  • 1 cup fresh basil leaves
  • 1/3 c. Dijon mustard
  • 1 1/2 cups extra virgin olive oil
  • 1 1/2 teaspoons salt
  • 1 Tablespoon pepper
  • 1 1/2 teaspoon garlic powder


  • Add everything except olive oil to a blender and puree. Slowly add the olive oil to the basil mixture so it will emulsify and blend thoroughly.
  • Store in refrigerator.


  • You can use red wine vinegar in place of the white balsamic but we found it a bit acidic and had to add a teaspoon of honey. The white balsamic is the perfect blend for us -- just a touch of sweetness and less acidic.


Calories: 61kcal | Carbohydrates: 4g | Fat: 4g | Sodium: 551mg | Potassium: 74mg | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 9.6mg | Calcium: 19mg | Iron: 0.5mg