It’s been quite some time since I relied on store-bought dressings for my salads. While there are a select few standouts I’ll gladly purchase, like this Acid League mango jalapeño cilantro vinaigrette, I almost always prefer to make my dressings at home. The fact is, it’s much cheaper and far healthier to make your salad dressing. I mean, what are some of those ingredients in bottled salad dressings and should we really be considering them food?
Making your own salad dressing is as simple as measuring out a few ingredients (or just remembering the proportions you like for the simple oil and vinegar types) and whisking them together. Better yet, add everything to a jar, seal the lid, and shake away. Easy peasy.
This honey mustard vinaigrette uses ingredients you probably already have in your refrigerator and pantry and comes together in a pinch. Since it’s made with actual honey and mustard, it has far more flavor and way fewer calories than whatever is in the oddly thick dressing on the grocery store shelves. Plus, it’s beyond versatile. It’s great as a dressing, but I also love it as:
- an easy dip for fresh veggies
- a glaze for roasted vegetables (toss with veggies halfway through roasting)
- a yummy sandwich spread mixed with a little mayo
- an awesome dip or basting sauce for grilled or roasted chicken or pork
- a perfect addition to salmon (spoon 2 TBSP on top and roast, skin side down, at 400° for 10-12 minutes)
If you’ve gotten into a bit of a rut with salads this summer, let this easy, zesty honey mustard dressing come to the rescue.
Ditch iffy store-bought dressings and make your own with this simple, versatile honey mustard dressing that’s sure to perk your tastebuds right up!
My Favorite Honey Mustard Dressing
from Love & Lemons
2 TBSP Dijon mustard
2 TBSP extra-virgin olive oil
2 TBSP fresh lemon juice or apple cider vinegar
1 TBSP honey
1 small garlic clove, grated or minced
¼ teaspoon sea salt
freshly-ground black pepper
Add all ingredients to a bowl or jar. Whisk together if using a bowl or seal jar well and shake to combine. Taste and adjust any ingredients to your preference. Store in the refrigerator, up to two weeks.
yield: 4 servings for entrée salads