READY IN 15 mins

Honey Balsamic Vinaigrette

Read Reviews (161)

"I kept trying to duplicate the delicious Honey Balsamic Vinaigrette from TGI Fridays®. This is very very close." — CATHYRAE

Directions

Place the vinegar, onion, soy sauce, honey, sugar, garlic, and red pepper flakes into a blender. Puree on high, gradually adding the olive oil. Continue pureeing 2 minutes, or until thick.

Kitchen-Friendly View

PREP 15 mins
READY IN 15 mins

Reviews More Reviews

Most Helpful Positive Review

May 21, 2009

This is the best dressing - it's absolutely perfect as-is. My favorite salad to put it on is the Pecan Crusted Chicken Salad by Lianad on this site. Thanks for sharing you're hard work sleuthing the recipe!

—maxcal

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Most Helpful Critical Review

Aug 05, 2012

I personally didn't care for the strong honey flavor. But it does say honey in the recipe title!

—Laura

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204 Ratings

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May 18, 2009

I loved this, but one of my guests thought it was too strong. I would probably add a bit more oil next time to dilute it a bit.

—Chef Buckeye

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Mar 04, 2010

In a word - delicious! I've never had the honey balsamic dressing from TGI Friday's but if this is it or even close I'm glad I gave it a try. I put all the ingredients into a mini food processor and let it go. The only thing I did was to use a low sodium soy sauce and if I want to change this up I would add a little dijon mustard.

—Jillian

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Mar 24, 2010

This ROCKS! I halved the recipe (enough for 2 BIG salads) and subbed dried minced onion for fresh (have I ever mentioned I'm kinda lazy?) and (even w/my mod) it was spot on. I used it for fresh veggie grilled chicken salads and I was practically licking my bowl! I wish I'd have had some fresh Italian bread to use to mop up the excess dressing in my bowl. If you're a vinaigrette lover, this is a MUST TRY! Thanks for a great salad dressing, CATHYRAE!

—lovestohost

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Mar 11, 2010

This is delicious! I NEVER change recipes, what's the point of rating something you have changed? Anyway, I will never buy bottled dressing again!

—mom2elinate

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Jan 07, 2012

Hubs described this aptly when he called it “potent.” A little does go a long way. In all fairness we are used to, and prefer, much lighter vinaigrettes (with no sweetness) so we both may be fairly biased. I used a good, aged balsamic so this was thick, dark and syrupy and might be the reason I found I enjoyed it more than I thought I would. Still, as tasty as it is, this most assuredly is a dressing you’ll want to drizzle lightly.

—naples34102

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Jan 12, 2011

Amazing!!! I used a shallot instead of onion (its what I had), and didn't add sugar initially - instead I added afterward to taste - ended up probably using 2 tsp. Made in advance, threw in the fridge, and just shook up vigorously before serving over a bed of mixed greens with golden raisins and toasted almonds. Side note: I've only used "golden balsamic vinegar" so far to make this... haven't tried with regular balsamic.

—CLS1220

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Nutrition

Calories
143 kcal
7%

Carbohydrates
7.8 g
3%

Cholesterol
0 mg
0%

Fat
12.5 g
19%

Fiber
0.2 g
< 1%

Protein
0.2 g
< 1%

Sodium
78 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Honey Balsamic Vinaigrette

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 143
Calories from Fat: 112

% Daily Value *
Total Fat 12.5g 19 %
** Saturated Fat 1.7g 9 %
Cholesterol 0mg 0 %
Sodium 78mg 3 %
** Potassium 27mg < 1 %
Total Carbohydrates 7.8g 3 %
Dietary Fiber 0.2g < 1 %
Protein 0.2g < 1 %
Sugars 7.1g
** Vitamin A 1 %
** Vitamin C 1 %
** Calcium < 1 %
** Iron 2 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.