This easy to make Honey Mustard Vinaigrette is part of my growing list of healthy salad dressing recipes and goes well with almost any salad.
This recipe forms the basis of many of my home-made dressings. Once you make a few of these, you can start to taste how the honey, mustard and amount of salt changes the levels of sweet and sour and once you have that little bit of instinct you’ll find you can’t help but experiment with adding herbs, spices and other goodies to make a wide range of delicious and amazing healthy salad dressing recipes!
I will also be experimenting and will continue to share more variations and recipes with you.
Honey Mustard Vinaigrette
|Serves||2 - 4|
|Prep time||2 minutes|
|Dietary||Gluten Free, Vegetarian|
|Meal type||Condiment, Salad|
|Misc||Pre-preparable, Serve Cold|
- 1/3 cup Almond Oil (100 ml/3.5 fl oz)
- 2 tablespoons Apple Cider Vinegar, raw/unprocessed (30 ml/1 fl oz)
- 1 heaped teaspoon Dijon Mustard, smooth
- 1 teaspoon Honey, raw/unprocessed
- 1 pinch Himalayan/Sea Salt
|Pop all the ingredients into a a bottle/jar with a twistable lid. Seal lid, shake well and you're done!|
Instead of Almond Oil you can use either of the following: Grapeseed/Apricot Kernel/Olive Oil.
Instead of Apple Cider Vinegar you can use White Wine Vinegar.
Instead of Honey you can use: Maple Syrup/Coconut Blossom Syrup.