Making your own salad dressing is an easy way to kick start your healthy, homemade life or at least kick up a notch. Do yourself a favour and never buy bottled dressing again. All that was required to make this replica of the popular honey mustard dressing was a spin in the blender. I don’t even have a Vitamix! Just a regular old blender. Toss in the ingredients and blend. Boom!
This dressing is so delicious I was literally spooning it into my mouth. I was blown away by the sweet tangy goodness I almost couldn’t wait for the lettuce. But I did wait, because a honey mustard smoothie recipe might be taking things a little too far.
I’ve mentioned before how beneficial it is to use local honey where available, especially if you suffer from allergies. I’m so lucky to live close to a great health food shop where I can so easily pick up these natural, healthy, local things like honey from Mancini’s in Hamilton.
I also got use my new favourite way to enjoy garlic, by way of this roasted garlic and rosemary garlic puree. Just a small scoop added such a nice bite to this dressing. I also used the infused oil, but any olive oil will work just fine.
This recipe makes over a cup of dressing which will keep in the fridge for at least 3 weeks but you could also use it as a chicken marinade. I used 3/4 cup over two chicken breasts and baked them at 375 for about 40 minutes and they were super tasty. None of this dressing is going to go to waste. It’s too good for that. Trust.
- ¼ cup honey, local if possible
- ¼ cup mustard, I used stone ground
- 2 tsp roasted rosemary garlic puree, or 1 clove garlic, minced
- ½ lemon, juiced
- ¾ cup roasted garlic rosemary olive oil, or regular olive oil
- pinch of sea salt, to taste
- Combine ingredients in blender until emulsified
- Store refrigerated in a glass jar for up to 3 weeks
- Shake well before using