From the first time I tasted this salad dressing, it has been a favorite at our house, served almost exclusively. It's quick to prepare, and it's easily made "light" by using fat-free or light mayo. -Patty Brewer, Kansas City, Missouri
- 6 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- Assorted salad greens, tomatoes and croutons
- In a bowl, combine the mayonnaise, mustard and honey; mix well. Store in refrigerator. Serve over salad. Yield: about 1/2 cup dressing.
Originally published as Honey Mustard Salad Dressing in Reminisce Extra December 2003, p52
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