Quick Honey-Mustard Salad Dressing Recipe
This zippy recipe is one a friend shared years ago. I like to give the dressing to others in jelly jars trimmed with baling twine.
- 3 cups mayonnaise
- 1/2 cup sugar
- 1/2 cup honey
- 1/4 cup prepared mustard
- 1/4 cup vinegar
- 1/4 cup chopped onion
- 1 cup vegetable oil
- 1/4 cup minced fresh parsley
- 1. In a blender or food processor, combine the first six ingredients. Slowly add oil; process until smooth. Stir in parsley. Cover and chill for at least 1 hour. Can be refrigerated for up to 1 week. Yield: about 5 cups.
1 serving (2 tablespoons) equals 192 calories, 19 g fat (2 g saturated fat), 6 mg cholesterol, 107 mg sodium, 6 g carbohydrate, trace fiber, trace protein.
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