With only 5 simple ingredients, you can have this tangy, sweet honey dijon salad dressing ready to go!
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.
What’s in Honey Dijon Dressing?
This recipe originally came 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. The ingredients are quite simple. Here’s what you’ll need to have on hand:
- Olive oil or avocado oil
- Apple cider vinegar
- Dijon mustard
That’s it! Only 5 ingredients!
How to Make Honey Dijon Dressing
Are you ready for this COMPLICATED recipe? I tease. Check out just how easy it is to make this vinaigrette…
How to Serve This Vinaigrette
My favorite salad combo to add this dressing to is red leaf lettuce, apples, Craisins, feta cheese, and toasted almonds. (I didn’t have any feta on hand for the pic below, but it was still delicious!)
This dressing also goes great with spinach-based salads. You could also add some grilled chicken on top for a complete meal.
How to Store Honey Dijon Dressing
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.
You can also freeze it, if you won’t use it up in a few weeks. Place in an airtight container and leave a little headspace at the top for expansion. Freeze for up to 3-6 months!
What Entrees Pair Well With a Salad Like This?
Here are some ideas of what to serve with your tasty salad:
- Mini Chicken Burgers with Herbs
- Grilled Pork Tenderloin
- Slow Cooker Shredded BBQ Beef Sandwiches
- Pizza Bread
A simple, tangy salad dressing that tops off sweet salads perfectly!
- 1/3 cup olive oil
- 3 tablespoons honey
- 3 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- pinch of salt (or more to taste)
Put all ingredients into a mason jar and give it a good shake!
Store in the refrigerator for up to 2 weeks. The olive oil may solidify but just set it out at room temperature before serving to give it time to liquify again.