I just got back from a walk with the kids and it is just gorgeous out! There is a little bit of a breeze, but we are supposed to reach around 71 degrees (f) today. After all the snow and rain this really has me ready for summer. Even though I eat salad all year long the produce is finally starting to look healthy again, the Farmer’s Market it getting ready to open, and eating fresh is going to be so much easier. Even the birds are feeling it. They are running around our deck trying to take baths in what little rain water is left in my ceramic flower pots that will soon be overflowing with beautiful colors!
I ran out of salad dressing the other day and luckily I had all the ingredients in my pantry that I needed to make my own. I am a bleu cheese dressing lover from way back, but recently I started enjoying honey mustard dressing again because I was able to find a brand that had very few ingredients. But even that brand had to have preservatives to keep it shelf stable. I honestly don’t think I will ever buy honey mustard dressing again. It is so easy to make and it only takes 5 ingredients. I bet you have all of them in your kitchen right now!
I can’t say that my dressing is lower calorie than any other dressing, or that it has superior nutrition, but I can say that it is basic, it is clean, and it is preservative free. The only thing I don’t like is that I had to use vegetable oil in it, but I used very little. I just happened to not have any olive oil on hand due to my obsession using it as a skin moisturizer.
I made this to be a salad dressing, but if you leave the oil out it can absolutely be a dipping sauce. I know that most dressings are 1-2 Tablespoons for a serving, but this spreads out so well, and is so full of flavor, that I have found that 2 teaspoons for a dinner salad is sufficient. I know that doesn’t sound like much, but with this stuff a little bit goes a long way. I had to play around with the ingredients a bit to make it just right, but the sweet and tang ratio is now superb. I hope that you find this salad dressing as amazing as I do, and look forward to seeing more salad dressings over the summer! Until then, sit back, relax, and enjoy!
What is your favorite type of salad dressing?
Sweet & Tangy Honey Mustard Dressing
By Angie Gouchenour
4 Tablespoons Dijon mustard
3 Tablespoons honey
2 Tablespoons apple cider vinegar
1 Tablespoon oil (I used vegetable)
Pinch of sea salt
Place the mustard, honey, vinegar, oil, and salt in a jar
Close tightly with a lid
Shake until thoroughly combined
Store in the refrigerator
2 teaspoons 45 calories
Modified from Alton Brown