Honey Dijon Vinaigrette Salad Dressing


Homemade honey dijon vinaigrette. A tangy salad dressing that tops off sweet salads perfectly! You just can't beat a homemade salad dressing--they are so good!

I love homemade salad dressings. They are just so easy to make and you can adjust them to taste JUST how you want them to. You not only save money by making them at home but you also save yourself from consuming all those added ingredients that come in store bought dressings.

Homemade honey dijon vinaigrette. A tangy salad dressing that tops off sweet salads perfectly! You just can't beat a homemade salad dressing--they are so good!

This Honey Dijon Salad Dressing comes from my friend Molly. She credits a friend of hers for the recipe but I credit Molly since she was the one I snatched it from. It goes wonderfully with salads that have sweeter ingredients.

Homemade honey dijon vinaigrette. A tangy salad dressing that tops off sweet salads perfectly! You just can't beat a homemade salad dressing--they are so good!

My favorite combo with it is red leaf lettuce, apples, Craisins and toasted almonds. If I would have had feta on hand, that would have been tossed over the top but, well, life didn’t allow for feta at the time. Regardless, it was a delicious salad.

Homemade honey dijon vinaigrette. A tangy salad dressing that tops off sweet salads perfectly! You just can't beat a homemade salad dressing--they are so good!

After you make this salad dressing, store it in the fridge for up to two weeks. The olive oil will solidify a bit but just set it out at room temperature for 45 minutes or so before you want to use it and it will be back to normal.

Thanks, Molly! Your recipe will be one of my staples for a very long long time!
Homemade honey dijon vinaigrette. A tangy salad dressing that tops off sweet salads perfectly! You just can't beat a homemade salad dressing--they are so good!

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Honey Dijon Vinaigrette Salad Dressing

  • Author: Thriving Home
  • Yield: 1/2 cup

Description

A simple, tangy salad dressing that tops off sweet salads perfectly!


Ingredients

  • 1/3 cup olive oil
  • 3 tablespoons honey
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • pinch of salt

Instructions

  1. Put all ingredients into a mason jar and give it a good shake!

Notes

Store in the refrigerator for up to two weeks. The olive oil may solidify but just set it out at room temperature before serving to give it time to liquify again.


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Comments

  1. Diyana says

    This is my favourite dressing,easy to make and yet supper delicious.

    • Rachel says

      Great to hear that, Diyana!

  2. Teresa Moen says

    Love this tangy dressing. I make double batches because it is so good I could drink it. I change nothing about the recipe even when I double it. I do insist on using real quality olive oil. Not what is sold in major super markets. It does make a difference. Thanks for sharing this with us.

    • Rachel says

      Thanks for your feedback, Teresa.

  3. Gary says

    I’ve made this several times. When I’m out of apple cider vinegar, I use 1 T sherry vinegar and 2 T white wine vinegar ceiygercway it’s the most perfectly balanced honey mustard vinegar I’ve ever tasted. Love it! By the way if you use a stick blender to blend it, it won’t separate for days.

    • Rachel says

      Thanks for the feedback and substitution ideas, Gary.

  4. anne says

    This is my new favorite dressing. I will never buy bottled again!

  5. Jean says

    This dressing is awesome, so good on our green salad tonight. Passing it on to my daughter-in-law. Thanks

    • Rachel says

      Wonderful to hear that, Jean. Thanks for the review.

  6. Diana says

    This was wonderful! I made a simple salad with romaine, homegrown tomatoes and homemade croutons. This was the perfect dressing! My husband and I both loved it!

    • Rachel says

      Thanks for the feedback, Diana. That sounds delicious!

  7. Sharon says

    I loved this! I used it today on a basic chicken salad. I had seasoned the chicken breasts with salt, pepper, garlic powder, paprika, and oregano and pan seared them in olive oil. The resulting pan drippings were SO tasty I couldn’t waste them .. so reduced the amount of oil in this recipe and added the pan drippings from the chicken – it totally worked! A delicious salad ~ thank you for such an easy recipe!

    • Polly says

      That sounds delish!

  8. anne says

    I made this dressing for a Thanksgiving salad, and I have continued to enjoy it. For Thanksgiving, I made this with goat cheese, apple, cranberries, lettuce etc. Other times I just enjoy it on a salad with roasted veggies and lettuce. Thanks so much. I love it.

    • Rachel says

      That sounds amazing, Anne. Thanks for the ideas!

  9. Diane says

    Absolutely yummy! Just a light hint of honey mustard…not heavy. Great on a salad with apple chunks, pecan pieces, and dried cranberries mixed in with the greens. I put slices of leftover grilled steak on top and served it with some crusty bread.

    • Rachel says

      That salad sounds amazing!

  10. ana says

    i just did this instead of salt i used Maggi seasoning and instead of dijon i used regular mustard cause im just a student and it came out great! thank you

    • Rachel says

      Awesome! I’m glad it was a success.

  11. ianja says

    just perfect,
    thank for sharing