Honey Mustard Vinaigrette
A quick, tangy dressing made from pantry staples. Great on salads, as a marinade, or even a light dipping sauce.
Servings 2 tablespoon servings
Ingredients
- ¼ cup mild coarse grain or Creole mustard
- ¼ cup apple cider vinegar preferably with the mother
- ¼ cup extra-virgin olive oil
- ¼ cup honey
- 2 cloves garlic minced
- coarsely ground salt and pepper to taste
Instructions
- In the jar of a blender, combine the mustard, vinegar, honey, and garlic and blend until smooth.
- While the blender is running, add the oil. Season with salt and pepper to taste. If you prefer a thicker dressing, add a little mayonnaise or plain Greek yogurt until the desired consistency is reached.
Notes
- Store finished salad dressing in an airtight container in the refrigerator and enjoy within 1-2 weeks for best results.
- This dressing is fairly thin, but if you prefer a creamier dressing, feel free to whisk in a little mayonnaise or plain Greek yogurt.
Nutrition
Serving: 2tablespoons, Calories: 132kcal, Carbohydrates: 13g, Protein: 1g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.002g, Sodium: 116mg, Potassium: 34mg, Fiber: 0.5g, Sugar: 12g, Vitamin A: 7IU, Vitamin C: 0.4mg, Calcium: 10mg, Iron: 0.3mg
Calories: 132kcal
Cost: $3
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