This super quick and easy honey and mustard salad dressing is definitely one of our favourites at the moment – so much so that I make double the quantity and store in the refrigerator.
A really quick dinner for us is to bake some chicken breasts in the oven, slice thinly and add to a mixed salad and serve with the honey and mustard dressing drizzled on top.
You can use the honey mustard dressing for up to 14 days if stored refrigerated.
Honey and Mustard Salad Dressing
- Mixing bowl
- 60 ml Oil
- 60 ml honey
- 60 ml Dijon mustard
- 1 tblsp red wine vinegar Balsamico vinegar
- ½ tsp fine salt
- ground pepper
- Add all ingredients to a bowl or dressing shaker and mix well together.
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