- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1/4 cup cider vinegar
- 1/2 cup canola oil
- In a small bowl, combine honey and mustard. Add vinegar; whisk until blended. Gradually whisk in oil. Store in an airtight container in the refrigerator. Yield: 1 cup.
Originally published as Honey-Mustard Salad Dressing in Taste of Home December/January 2001, p9
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Reviewed Jul. 30, 2012
This looks great on paper, but it was so oily with little to no flavor that I threw it out.