Total Time
5mins
Prep 5 mins
Cook 0 mins

This dressing is great on a salad of baby greens with cheese and pine nuts,chopped walnuts or pecans, plus perhaps some chopped apples or cranberries.Check out the salad recipe I made for it.

Ingredients Nutrition

Directions

  1. Blend together all ingredients. Add a teaspoon more of vinegar or mustard if you like a sharper taste. The dressing gets better overnight and keeps for 4 to 5 days.

Reviews

Most Helpful

This was great! I cut back on the oil to just 1/2 cup of olive oil and the maple syrup to 1 tbs. It was still delicious but we don't like things to sweet in our family. I will make it again for sure.

rosemere April 15, 2013

This dressing is an excellent honey mustard dressing. Instead of blending everything together at once, I put all the ingredients in the blender except the oils then started the blender adding the oils slowly while running - like making mayonaise. It thickened up a bit and was an excellent dressing thickness. (It might still be that way if everything is blended together - don't know, didn't try that.) I used it per another recipe here, #121161 and had some left over, so put it on avocado and tomato slices on lettuce. Very good! This is a keeper! The maple syrup really MADE this, so don't skip that ingredient. (I used rice vinegar, but otherwise followed the recipe exactly.)

Cook In Southwest October 11, 2008

This is a wonderful salad dressing! Used it on a plain old salad with left over pork chop meat on it. My hubby even loved it though is will usually only eat 1000 Island. Thank you!

katobow October 03, 2012

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