New this month
Get the Allrecipes magazine

ESER's Balsamic Salad Dressing

"Eser's great balsamic salad dressing. Store leftover dressing in a shakable sealed container in the refrigerator for up to two weeks."
Added to shopping list. Go to shopping list.


10 m servings 94 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Combine balsamic vinegar, honey, mustard, garlic, oregano, salt, and black pepper in a food processor. Turn the food processor on; pour olive oil in a steady stream into balsamic vinegar mixture until salad dressing is thick and creamy.

Nutrition Facts

Per Serving: 94 calories; 9 g fat; 3.6 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 68 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 27
Most helpful
Most positive
Least positive

made it as written. Usually I modify recipies. This is spot on! Blended it in a bullet blender. Make sure to chop the garlic first. Topped salad with feta and olives-made with lemon greek c...

Nice! I used white balsamic vinegar (I prefer it to the regular), and just shook everything up in a jar b/c I was too lazy to pull our the food processor, lol. Nice combo of flavors and very tas...

Very good! I used honey ginger white balsamic vinegar and tarragon Dijon mustard. Tastes fantastic!

This dressing is easy to make, and has a great taste. Wouldn't change a thing.

This is a simple easy to make recipe that is very good. Next time I may cut back just a bit on the honey.

Make & shake in jar. I add slices of onions and put in my salad - it's devine ! Thanks for the recipe.

I liked it a lot, I only added a little more balsamic vinegar.

Only change, I didn't have honey so I used agave.........ABSOLUTELY DELICIOUS!!!!

Very good! I'll just use a little less oregano next time.