A combination of simple ingredients including olive oil, apple cider vinegar, honey, and dijon mustard make for a delicious homemade dressing that is perfect on your favorite salad.
We’re at the airport on our way back from Jamaica and yah mon, we’ve enjoyed to the max. There’s something so special about going to bed without kids, a dog, a job, or any real-life responsibilities to worry over as your head hits the pillow or launch into as your eyes flutter open to start the day. Of course the beautiful beaches, delicious food, and soul-renewing sunshine were just as lovely. Being that tomorrow is Thanksgiving, it feels to have come a bit early this year. Kicking off the holidays doesn’t seem possible when the weather is in the 80’s for this midwest girl, but I’m sure the weather awaiting us in Chicago will quickly launch me into the reality that is November. My mom gave me very clear instructions for my Thanksgiving contribution: something healthy that is still enticing. To me, that is always a dolled up green salad with one of my favorite dressings – ta-da!
ROLL CALL FOR THIS RECIPE
- Entertaining: Whipping up a batch of dressing can quickly elevate a fresh salad with great flavor above and beyond a store-bought version of a similar honey mustard salad dressing. Your guests will be requesting the recipe!
- Healthy Eaters: Making your own dressing is a great way to include healthy ingredients, such as extra-virgin olive oil and vinegar with the ability to reduce the amount of sodium and added sugar, achieving the tangy flavors of a vinaigrette with a health-forward spin.
- Simple Prep: With just 5 ingredients, you simply combine and give a good shake – it’s that simple!
KEY INGREDIENTS AND SUBSTITUTIONS
- Olive Oil: The primary ingredient of a vinaigrette will be oil. Using a high-quality extra virgin olive oil offers full, rich flavor and is an excellent choice for its antioxidants and monounsaturated fat content. Avocado, sunflower, safflower, or another mild oil will work well, too.
- Vinegar: Apple cider vinegar gives a bit of a bit of a fall flavor being that it is derived from fermented apple juice. Whine wine vinegar, red wine vinegar, balsamic vinegar, or lemon juice can be used as substitutes.
- Mustard: I recommend a smooth, dijon mustard however a yellow mustard, whole grain mustard, or stone-ground mustard can be used here, as can honey mustard. You may also omit this ingredient entirely.
- Honey: Pure maple syrup or agave are a great substitute.
- Salt and Pepper: This little bit of salt helps cut the acid and brings out the sweetness of the honey. Use more or less to your liking, along with a few grinds of black pepper. Salt substittute can be used in place of salt, if preferred.
VARIATIONS, STORAGE, and TIPS
- You can add garlic (fresh garlic or garlic powder) as well as a bit of fresh or dried thyme.
- I recommend storing any leftover or made-ahead vinaigrette in the fridge for up to 7-10 days. Bring to room temperature before shaking and serving.
- Storing the honey-dijon vinaigrette in a small jar with a fitted lid, such as a mason jar, is an easy way to shake right before serving. Any airtight container for storage will suffice, however.
- If you prefer sweeter salad dressing recipes, feel free to double the honey in the recipe.
What salad greens and salad ingredients does this honey dijon dressing go well with?
A salad base of romaine, baby spinach, mixed greens, or kale would all work well. In terms of salad toppings, the sky is the limit! I would recommend starting with at least 1 nut, 1 fruit, and 1 cheese. In terms of nuts, pecans, walnuts, slivered almonds, or cashews are my go-to choices. Fruit can be fresh, dried, or both. With an apple cider vinegar-based vinegar, fresh or dried apples are a fitting choice however pear or pomegranate go well in the cooler months, as do dried cranberries. Adding a cheese is a bit more dependent on what you and your guests enjoy – crumbled feta, goat cheese, or blue cheese are all flavor-packed choices.
What can I do with leftover dressing? Can it be repurposed?
Other than serving as a salad dressing, you can use it as a marinade or combine it with a bit of mayonnaise and/or plain Greek yogurt (or sour cream) to make a honey-mustard dipping sauce. If you go the route of the dipping sauce, you may want to add a bit more honey and Dijon mustard. I would recommend equal parts of each, adding a teaspoon at a time and increasing based on taste. This vinaigrette would be wonderful drizzled over roasted brussels sprouts or as a dressing on a broccoli salad or slaw.
Can this recipe be made vegan?
Yes! Swap in maple syrup or agave for the honey.
- This recipe is naturally dairy-free and gluten-free
- Easily made vegan by substituting for the honey
- This recipe is low-sodium and low-carb
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1 1/2 Tbsp dijon mustard
- 2 Tbsp honey
- 1/4 tsp salt
- 1/4 tsp black pepper
- Combine all ingredients in a mason jar; secure with a lid and shake until combined. Alternatively, combine the apple cider vinegar, mustard, honey, salt, and pepper in a bowl; whisk to combine. While whisking, slowly pour in the olive oil and whisk until well-combined.
Nutrition Information:Yield: 14 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 79Total Fat: 7.8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 85mgCarbohydrates: 2.6gFiber: 0gSugar: 2.4gProtein: 0.1g
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