Honey Mustard Dressing
Make your favorite salad dressing at home, in minutes!
- Yield
- 7 servings
- Serving size
- 2 tablespoons, 1/7 of recipe (28g)
- Rating
- 3.64 of 5 (64 ratings)
Food groups
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup vinegar
- 2 tablespoons honey*
- 2 tablespoons dijon mustard
- 2 teaspoons lemon juice
- 1/4 teaspoon black pepper
Directions
- Wash hands with soap and water.
- Put all the ingredients in a jar or bottle with a lid.
- Put on the lid.
- Shake well.
- Chill in the fridge for at least 1 hour before serving.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 94.59 |
| Total Fat | 8.15 g |
| Saturated Fat | 1.11 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 3 g |
| Linoleic Acid | 3 g |
| α-Linolenic Acid | 0.4 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 5.15 g |
| Dietary Fiber | 0.23 g |
| Total Sugars | 4.81 g |
| Added Sugars included | 5 g |
| Protein | 0.21 g |
| Calcium | 4 mg |
| Potassium | 18 mg |
| Sodium | 48.17 mg |
| Copper | 0 mg |
| Iron | 0 mg |
| Magnesium | 3 mg |
| Phosphorus | 6 mg |
| Selenium | 2 mg |
| Zinc | 0 mg |
| Vitamin A | 0 mcg |
| Vitamin B6 | 0 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 0 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 9 mcg |
| Folate | 1 mcg |
| Thiamin | 0 mg |
| Riboflavin | 0 mg |
| Niacin | 0 mg |
| Choline | 1 mg |
Notes
*Children under the age of one should not consume honey. Try this dressing on cold cooked pasta and vegetables. After serving, keep any leftover dressing in the fridge.
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Source
Recipe by: Pennsylvania Nutrition Education Network
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/honey-mustard-dressing. Federal works are public domain in the United States.