I played with a lot of different names for this, but the reality is, it’s honey mustard dressing. It’s not thick, creamy, guilt-laden dressing though. It’s light and made of food, and it’s tangy and sweet and zesty and everything you need to brighten up a lazy salad (mine is just lettuce and onion). It’s fat-free, if that’s your game. Phrases like “Light honey mustard salad dressing,” and “Fat-free honey mustard salad dressing” sound like they refer to a dressing with something missing. This one isn’t missing anything.
This is the go-to dressing at Saturday’s Mouse HQ. I make a few others, but they’re more complicated than three ingredients in a jar. Two minutes from plain lettuce to salad.
So get yourself a jar. Make sure the lid fits tightly.
And open up the cupboards. Red wine vinegar, honey and your favorite mustard. You can use the mustard that makes you happy here, if you’re into spicy mustard, do that, yellow, sure, deli, that’s fine, whatever you like. I always use brown mustards and I like it best with very grainy mustard.
It’s three parts mustard,
three parts honey,
and two parts red wine vinegar.
That’s it. Give it a shake. This is where you appreciate a well-sealed jar.
And top your salad.
Keeps in the fridge for at least a week like this, I haven’t tried for longer.
This recipe is cross-posted at Saturday’s Mouse, where I’m working on making food out of food.
Start with a mustard you enjoy. I like this best with something grainy. Put a tablespoon and a half in a jar. Add as much honey. Add a bit less vinegar. Shake. Eat.