Drizzle this basil salad dressing over sliced tomatoes or cooked green beans. Or toss it into a grain salad for a pop of fresh summertime flavor.

Katie Webster
Source: EatingWell.com, March 2018


Recipe Summary

5 mins
5 mins


Ingredient Checklist


Instructions Checklist
  • Combine shallot, basil, oil, vinegar, honey (or agave), mustard, pepper and salt in a blender. Puree until smooth.



To make ahead: Refrigerate for up to 5 days. The vinaigrette will discolor, but will remain flavorful.

Nutrition Facts

96 calories; protein 0.2g; carbohydrates 2.7g; dietary fiber 0.1g; sugars 2g; fat 9.4g; saturated fat 1.3g; vitamin a iu 227.1IU; vitamin c 0.9mg; folate 3.6mcg; calcium 9mg; iron 0.2mg; magnesium 3.6mg; potassium 28.2mg; sodium 119.8mg; added sugar 2g.

Reviews (4)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I have an Aerogarden a hydroponic system. I grow basil year round and I always have an abundance so I'm constantly looking for ways to use it up. This recipe is awesome! I use lemon juice instead of the red wine vinegar and I add a piece of fresh ginger. It is wonderful on salads or when used as a marinade or grilling sauce for vegetables fish/seafood and chicken. Read More
Rating: 5 stars
In a word AWESOME! I can think of a lot of uses for this. Made it for salad but it would be awesome on chicken or steak! I made small containers of it to take for the week. The next time I will make a double batch....just fantastic flavor. Don't sweat too much if you don't have a shallot. I used Vidalia onion in mine and it came out just as good!:) Read More
Rating: 5 stars
Make sure it let it sit at least a day before using. The flavors are good together and I don't like honey mustard. Read More
Rating: 5 stars
Seriously amazing flavor. I love this dressing on salads over grilled veggies or drizzled over chicken/steak/shrimp. AKA I'll put it on just about anything -- it's that good. Read More