"This creamy dressing is a great way to top off a green salad tossed with grapes or grapefruit segments," says Carol Severson from Shelton, Washington. Dijon mustard provides the lively taste.
- 1/3 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup white wine vinegar
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1 cup vegetable oil
- In a blender, combine the first five ingredients. While processing, gradually add oil in a steady stream until smooth and creamy. Store in the refrigerator. Yield: 2 cups.
Originally published as Honey Mustard Dressing in Quick Cooking March/April 2002, p37
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