Balsamic Vinaigrette

Chef Kris Gaudet

Photo credit – Kris Gaudet

Balsamic Vinaigrette


  • 1 Tbsp Honey
  • ¼ Cup Oil
    (canola or grapeseed oil will not solidify in fridge)
  • ¼ Cup Balsamic vinegar
  • 1 Tsp Garlic clove
  • 1 Tbsp Dijon mustard


Place all ingredients in food processor and blend for 3-4 minutes until thoroughly emulsified. Alternatively, you can place all ingredients in a jar and shake vigorously.

Nutrient Analysis

Calories: 156.3 KCal

Protein: 0.3 g

Carbohydrates: 7.7 g

Fibre: 0.2 g

Total Fat: 13.8 g

Sodium: 94 mg

Phosphorus: 9.39 mg

Potassium: 33.03 mg

Renal Diet Nutrient Analysis

Servings per recipe: 4

Serving size: 40g