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!

Front view of small clear glass pitcher containing honey mustard vinaigrette, with white salad bowl in background.

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.

Lunch is usually 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.

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.

Front view of small clear glass pitcher containing honey mustard vinaigrette, with white salad bowl in background.

About this Honey Mustard Vinaigrette

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 than pouring out dressing and only getting oil?

Overhead front view of vinaigrette in clear glass pitcher, salad in background.

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.

More homemade dressings:

Ready to venture into making your own homemade dressings? Try:

 

Front view of small clear glass pitcher containing honey mustard vinaigrette, with salad in background.

Tangy Honey Mustard Vinaigrette

Yield: about 1 cup
Prep Time: 5 minutes
Total Time: 5 minutes

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

Instructions

  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 microwave for 10-15 seconds, replace the cover, and shake.

Notes

  • Serving size: 2 tablespoons.
Nutrition Information:
Yield: 8 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 137Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 140mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 0g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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