Sweet and Tangy Honey Mustard Vinaigrette

This Sweet and Tangy Honey Mustard Vinaigrette has become my go-to salad dressing. It comes together quickly with household staples and is a major crowd-pleaser!

This Sweet and Tangy Honey Mustard Vinaigrette has become my go-to salad dressing. It comes together quickly with household staples and is a major crowd-pleaser! Get the easy recipe on RachelCooks.com.

Salads are my go-to lunch. I often have lunch with my neighbor, Julie. She’s a stay-at-home mom too and since we moved into our house just under a year ago, Julie and I have hit it off. The kids love playing with each other and Julie and I are grateful for the adult interaction. We’ve had many lunches together and sometimes we do our own thing and just meet at her house or mine, but sometimes lunch is a joint effort. I’ll text her and say, I have salad and dressing. She comes over armed with feta and pita chips to top the salad. It’s a pretty awesome arrangement if you think about it. Sometimes we’ll splurge and get carry-out which means one of us gets quiet time in the car while the other one plays with the kids. I always tell her I hit the neighbor jackpot, and I did.

This Sweet and Tangy Honey Mustard Vinaigrette has become my go-to salad dressing. It comes together quickly with household staples and is a major crowd-pleaser! Get the easy recipe on RachelCooks.com.

I made this salad dressing once and she practically begged me to blog about it. Problem is, I didn’t measure anything or write down the recipe. I’ve made this more times than I can count since the first time she tried it, and I think this recipe is pretty close to what we had the first time. Even if it isn’t, it’s still pretty tasty. In fact, I have a jar of it in my fridge right now (I pretty much always do). My friends tease me because my fridge is bare of dressings such as Ranch, Italian, Thousand Island. Staples in many fridges, I’ve come to learn. It’s just so simple to make your own salad dressing – I find myself throwing away pre-made dressings when I buy them because I never finish the bottle. I usually keep one or two (usually a raspberry vinaigrette and a fattoush dressing), just so I don’t have an excuse to not eat a salad, but other than that, I reach for my olive oil and dressing jar to shake up my own.

[Tweet “Ditch the bottled dressing for this Sweet and Tangy Honey Mustard Vinaigrette”]

This Sweet and Tangy Honey Mustard Vinaigrette has become my go-to salad dressing. It comes together quickly with household staples and is a major crowd-pleaser! Get the easy recipe on RachelCooks.com.

This honey mustard vinaigrette salad dressing goes great with a vegetable based salad and you probably have all the ingredients in your pantry and fridge. It’s very simple – olive oil, white balsamic vinegar (one of my faves!), Dijon mustard, honey, salt and pepper. Easy peasy. I always shake my dressings up in a jar but you can also whisk them briskly with a fork or whisk while you pour in the oil. This will help the dressing emulsify so that it doesn’t quickly separate before you have a chance to pour it over your salad. Because what’s worse that pouring out dressing and only getting oil?

This Sweet and Tangy Honey Mustard Vinaigrette has become my go-to salad dressing. It comes together quickly with household staples and is a major crowd-pleaser! Get the easy recipe on RachelCooks.com.

Once you start making homemade salad dressing, you’ll never go back to store bought. Start with this honey mustard vinaigrette! You won’t be sorry.

Tangy Honey Mustard Vinaigrette

Yield: about 1 cup

Prep Time: 5 minutes

Total Time: 5 minutes

This Tangy Honey Mustard Vinaigrette has become my go-to salad dressing. It comes together quickly with household staples and is a major crowd-pleaser!

Ingredients:

  • 1/4 cup white balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 1/4 cup plus 1 tablespoon honey
  • 2 tablespoons dijon mustard
  • salt and pepper to taste

Directions:

  1. Shake vinegar, olive oil, honey and mustard together in a jar.
  2. Taste and season with salt and pepper to your liking.
  3. Store in fridge if not using right away. If you store it in the fridge, the oil may harden. You can set it at room temperature for 15 minutes or so before using or you can remove the lid of the jar and place it in the microwave for 10-15 seconds, replace the cover, and shake.

serving size: 2 tablespoons

Verdict: It’s my go-to!

Husband’s take: He loves this honey mustard vinaigrette dressing too. He usually tends to go really light on dressings but when I pre-toss the salad with this dressing, I always get extra compliments on the salad.

Changes I would make: None are necessary but if you like your salad dressing a little more tangy, feel free to add more vinegar. If you have more of a sweet tooth, pour in a little more honey.

Difficulty: Easy!

Actual nutrition may vary depending on how recipe is prepared.

Actual nutrition may vary depending on how recipe is prepared.

 

Ready to venture into some more homemade dressings? Try Reduced Fat Ranch Dressing, Fresh Raspberry Vinaigrette, Clementine Dressing, Southwestern Avocado Salad Dressing from Buns In My Oven, or Hummus Salsa Dressing from The Roasted Root.

 

If you’re looking for more inspiration, I pin homemade salad dressings (and other goodies like spice mixes and jams) to the Pinterest board below! Make sure to follow it so you don’t miss any of my new finds.

Follow Rachel Cooks | Rachel Gurk’s board Spice Mixes, Dressings, Etc. on Pinterest.

Honey Mustard Vinaigrette - no more store-bought dressings! Get the easy recipe on RachelCooks.com!
   
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11 comments

  1. Once you start making your own salad dressing, you can’t go back. Even my husband, the Hidden Valley ranch addict doesn’t like the store-bought stuff anymore. My “go-to” is very similar to yours- it doesn’t take much for a really gorgeous salad dressing!

  2. This looks so simple yet delicious! That tiny mason jar is too cute!

  3. One of my favorite combos. Definitely trying this – sounds delish!

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  5. I don’t see the calorie count.

    • Hi! I’m going through the very long and slow process of adding nutritional information to my recipes. I just calculated this one and added a label. 169 calories for 2 tablespoons of dressing but please remember numbers may vary depending on brands of products used, etc.

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  7. I made this for dinner last night, wow crazy good!

  8. Is there a substitute for the vinegar?

    • In this vinaigrette, the vinegar really plays an important role in the flavor and result. If you were going to substitute something, I would suggest fresh lemon juice but it will change the taste significantly.

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