Our favorite, delicious honey mustard dressing that is made quickly with simple, healthy ingredients! Hopefully, you will love it too.
If Only I Were A Poet
An ode to good salad dressings seems appropriate however; I’m not any good at writing odes so I think an explanation will have to suffice.
I prefer to make my own salad dressings but I really dislike getting excited over a new recipe and then going to the effort of making it to only have it turn out mediocre or even worse, disgusting.
Extra-Virgin Olive Oil and No Regrets
This recipe is not like that. I was nervous when I saw the recipe called for extra-virgin olive oil.
I thought it might be too overpowering for the honey and the mustard that are supposed to be the star of the show but I was happily mistaken.
In fact, the extra-virgin olive oil, at times bitter in a dressing, is perfectly dimmed with the addition of the honey.
Make It, It’s Good
When we make “Build Your Own Salads” at my house for dinner, most of my kids prefer this honey mustard dressing.
It is yummy.
It is also simple.
It is also dairy free, gluten free and refined sugar free.
If you love honey mustard dressing like we do, run, go try this one! It’s good!
Honey Mustard Dressing
½ cup extra-virgin olive oil
¼ cup Dijon mustard
3-4 tablespoons honey
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 clove of garlic, chopped
½ teaspoon salt
Sprinkle of black pepper
Add all ingredients into a jar or a small bowl, use an immersion blender and blend for 30 seconds or until perfectly mixed. Serve on your favorite salad!
Stores in the fridge for up to 2 weeks.
This Recipe is from the Love Real Food cookbook by Kathryne Taylor of Cookie and Kate.
