Honey Mustard and Dill Salad Dressing Recipe

by katerina on May 30, 2011

Dijon mustard might just be the perfect condiment; it is as good on a sandwich as it is in a marinade. It is also low in fat with a short list of natural ingredients. Try using it as the base ingredient to your salad dressing, not only will it bring a distinct flavour but it will also help the oil and vinegar emulsification stay more stable.

Honey and Dill Salad Dressing Recipe

Don’t worry, you don’t need honey mustard for this recipe, that is an entirely separate condiment. It does however, also bring these contrasting flavours together. (By the way, check the label the next time you see a bottle of honey mustard, it doesn’t have honey in it at all though there is certainly a good amount of sugar.)

This salad dressing works particularly well on a simple salad of fresh Romaine lettuce, thinly sliced apple and crumbled goat cheese. Once made, this salad dressing will keep in the fridge for several days.

Print Recipe

Honey Mustard Salad Dressing

(serves 2)

1 tablespoon Dijon mustard
1 tablespoon honey
3 tablespoons red wine vinegar
5 tablespoons olive oil
1/2 teaspoon salt
freshly ground pepper
1 tablespoon freshly chopped dill
6 cups Romaine lettuce
1/2 apple, cut into matchsticks
2 tablespoons crumbled goat cheese

Combine Dijon, honey, vinegar, oil, salt, pepper, and dill in a jar and shake until combined. (The dressing will keep for 3 days in the fridge.) Rip or chop lettuce into pieces and toss with apple and goat cheese. Drizzle on some of the dressing and toss. Let stand for a minute or two and then serve.

Calories(approximate per serving): 200

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