The Fresh Beet | Credible Nutrition Information

Dreamy Honey Mustard Vinaigrette

By August 18, 2015 Salads, Sauces & Dips, Summer, Vegetarian
homemade honey mustard

Growing up, honey mustard was my jam. French fries, sandwiches, chicken tenders, shrimp. I’d find anything to dip into honey mustard just so I could have the sauce. But during college, I took a honey mustard hiatus when I learned what was actually in the honey mustard I was eating…

high fructose corn syrup

modified corn starch

xanthum gun

corn syrup

caramel color

sodium benzoate

calcium disodium EDTA

soybean oil

Seriously? It’s not as simple as just honey and mustard? Not when it needs to sit on the shelf and last for 123 years. I mean come on, your body deserves better than that.  Enter the wholesome honey mustard you can make at home and whose ingredients won’t boggle your mind.

Honey

Mustard

Olive Oil

Apple Cider Vinegar (or other white balsamic vinegar)

healthy honey mustard

A few words on honey: I have a soft spot in my heart for honey. My dad has bees and harvests honey in his backyard every year which is something I’ve learned to do and love doing. Wearing the bee suit might be the best part (besides actually eating the stuff); you’ve got bees swarming around you but feel untouchable because of the suit. Every now and then a bee might find its way into your suit and sting you. But not if you’re Ashley Galloway. No bee dares to enter my suit.

Anyway, what I wanted to say was buy the real stuff. Not that cheap, honey imposter of a product made from corn syrup. Even better, buy it local. Support your Honey Guys and the natural environment around you.

healthy honey mustardHealthy salad dressing

Honey Mustard Vinaigrette

2 TBS honey

2 TBS grainy mustard

1/4 olive oil

3 TBS apple cider vinegar

There’s 3 ways to mix this up:

  1. Whisk all ingredients together in a bow
  2. Use a blender
  3. Put all ingredients in a mason jar and shake it up.

#3 is my favorite. SO easy. No bowl or blender to wash and you can store it in that very mason jar (or any jar with a lid). Keep it in the fridge.

Tonight I used this dressing over crispy greens, sliced bell pepper, onions and olives. Courtesy of my love 🙂 But feel free to slather this stuff on anything your heart desires.

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