Honey Dijon Vinaigrette Salad Dressing
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.
A Short Video on How to Make Honey Dijon Vinaigrette
What’s in honey dijon vinaigrette?
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. The ingredients are quite simple. Here’s what you’ll need to have on hand:
- Olive oil or avocado oil
- Honey
- Apple cider vinegar
- Dijon mustard
- Salt
That’s it! Only 5 ingredients!
What type of salads go best honey dijon vinaigrette dressing?
My favorite combo to add this dressing to 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.
It also goes great with spinach based salads and even with chicken!
How to store honey dijon vinaigrette salad 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.
What entrees would pair well with a honey dijon salad dressing?
Here are some ideas of what to serve with your salad:
Mini Chicken Burgers with Herbs
Slow Cooker Shredded BBQ Beef Sandwiches
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PinDescription
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 (or more to taste)
Instructions
- 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 liquefy again.
My husband and I love this dressing so much I double the recipe every time I make it!
Thank you for sharing!
★★★★★
Wonderful! So happy to hear that. Thanks for taking the time to leave a comment and review.
This dressing is amazing! I made it tonight with roasted shrimp spinach salad and it was delicious. The only thing I did different was added a dash of garlic powder. Next time I will make a double batch. Thanks.
★★★★★
Thanks for the review, Chris. That salad sounds delicious!
Delicious !!!!!!i made it a few time and I love it ?
Thanks for the feedback, Diane. Really appreciate it!
This is my favourite dressing,easy to make and yet supper delicious.
★★★★★
Great to hear that, Diyana!
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.
★★★★★
Thanks for your feedback, Teresa.
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.
Thanks for the feedback and substitution ideas, Gary.
This is my new favorite dressing. I will never buy bottled again!
★★★★★
Love that!
This dressing is awesome, so good on our green salad tonight. Passing it on to my daughter-in-law. Thanks
★★★★★
Wonderful to hear that, Jean. Thanks for the review.
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!
Thanks for the feedback, Diana. That sounds delicious!
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!
★★★★★
That sounds delish!
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.
★★★★★
That sounds amazing, Anne. Thanks for the ideas!
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.
That salad sounds amazing!
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
★★★★★
Awesome! I’m glad it was a success.
just perfect,
thank for sharing
★★★★★