Honey Mustard Dressing – Dairy/Gluten/Grain Free

So. It’s March! The 3rd month of the new year! Seems like time is flying by and before we know it, summertime will be here! Time to dig out some salads and get the good body vibes going!

Yesterday morning on my way to work, I stopped at the corner down the street to put up a For Sale (house) sign. All was well until I stepped back to see if it was “straight” and that’s when the rest of my day went down hill.  Them damn handicap ramps!  With the little gribber thingys (for traction) grabbed my shoe, rolled my ankle and down I went.  Ended up at the Urgent Care around noon as I was thinking my wrist was broken or something. It’s not, just sprained and bruised. Nice. As is my ankle, but THAT I can deal with.  The wrist, not so much as that’s pretty painful and typing takes on a whole new level this way (wrapped and swollen).
Anyway.  Nothing a little anti-inflammatory medication can’t take care of … but i prefer to also use food as my medication….
This here little dressing recipe is a staple in my house. Like, made at least once a month.  
These little mason jars are great for packing lunches with!

I love making my own salad dressings … I have a much better handle on what I’m consuming when I do so. You know that MOST shelf stable salad dressing are full of funky ingredients, right? So why not just take a few extra minutes and make your own and be healthier?

Back in the day, it was all about Kens Honey Mustard Dressing … until I started reading labels. Whoops. The 2nd ingredient was HFCG.

So … I had to pretty much kick my all time favorite dressing to the curb. *See how it says “Great for DIPPING”?? That’s what it was all about for me!
But then I found this great recipe and I’ve been making it ever since that day! Chances are, you will be too!
Here’s what  you need:
1/2 c olive oil. I’ve started to use the “light tasting” stuff for my dressings
3 tbs regular vinegar
2 tbs water
1/4 c honey 
1/4 c grey poupon mustard
1/2 tsp dried basil
1/2 tsp salt
dash of black pepper
Measure all in a glass jar and mix well. This will taste best if you make it in advance and let it sit in refrigerator for about 4 hours before using.  
Go ahead, use it for dipping! Or just keep it simple and use as a salad dressing … either way, you’ll be glad you decided to go healthier!
forward to sharing with some of these 
 … go check them out!
post may contain affiliate links … 
here to read my disclosure

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close