This is the go-to dressing at Saturday's Mouse HQ. I make a few others, but they're more complicated than three ingredients in a jar. Two minutes from plain lettuce to salad.
So get yourself a jar. Make sure the lid fits tightly.
And open up the cupboards. Red wine vinegar, honey and your favorite mustard. You can use the mustard that makes you happy here, if you're into spicy mustard, do that, yellow, sure, deli, that's fine, whatever you like. I always use brown mustards and I like it best with very grainy mustard.
It's three parts mustard,
three parts honey,
and two parts red wine vinegar.
That's it. Give it a shake. This is where you appreciate a well-sealed jar.
And top your salad.
Keeps in the fridge for at least a week like this, I haven't tried for longer.
This recipe is cross-posted at the blog for the South Philly Food Co-op, whose mission is to open a member-owned cooperative grocery store that provides affordable and nutritious food to all residents of South Philadelphia while empowering the local community through sustainable practices, food-centric education, outreach, and community building.
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Honey Mustard Salad Dressing
Light, tangy, sweet, fat-free, easy and salad-friendly.
- 1.5 tablespoons mustard
- 1.5 tablespoons honey
- 1 tablespoon red wine vinegar
Start with a mustard you enjoy. I like this best with something grainy. Put a tablespoon and a half in a jar. Add as much honey. Add a bit less vinegar. Shake. Eat.
DetailsPrep time: Total time:
Yield: 3 servings