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Fig Balsamic Salad Dressing

This is a dressing recipe I got from my sister Rhoda, and I get great comments and requests for the recipe. It's a simple combination of  purchased dressing and a few pantry and fridge ingredients. Dressing will keep well in refrigerator for 2-3 weeks.
  • 1/2 cup Kraft Fig and Balsamic dressing (or any brand fig and balsamic dressing)
  • 3 tbsp grape seed OR avocado oil
  • 1 tbsp white wine vinegar
  • 1 tsp liquid honey
  • 1 tsp Dijon mustard
  • 1/4 tsp pepper
  • 1 tsp dry basil
  1. Mix all ingredients together in a jar and shake well. Refrigerate for several hours to allow flavours to blend.
  2. Make salad and drizzle dressing over just before serving. 
Salad mix that I like to use when serving the above dressing.
  • baby spinach
  •  finely diced red onion
  • fresh oranges, peeled and sectioned
  •  sliced fresh strawberries
  •  crumbled feta
  • candied pecans (optional)


  1. I can see why this is a favourite!!! Thanks for sharing Kathy.

  2. I have a ton of frozen figs my mom brought me from South Carolina. Do you think there is a way I could add them to a plain balsamic vinaigrette and then add the rest of the ingredients? I need ways to use them up, I have gallon freezer bags full of them! I have wrapped them with bacon and baked them, used them with baked ham, eaten them plain. But they still take up half of my freezer!

    1. On the Prudent Homemaker site, she has a recipe for fig jam, that she uses over roast pork.


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