I will confess to being a snob when it comes to salad dressing. No matter how tired I am, I always find the energy to throw one together. Plus, I never have bottled dressing in the house anyway, so if we’re having salad, I have to make the dressing! Once you start making homemade salad dressing, you’ll never turn back. This is a recipe which I’ve adapted from a book called Simple Vegetarian Pleasures by Jeanne Lemlin. I have three of her books and use them all regularly. I’m not a vegetarian, but we do eat a lot of vegetarian meals. Her original recipe calls for red wine vinegar, but I’m still not sure which one is gluten-free, so I use Spectrum organic apple cider vinegar. This dressing is absolutely delicious! I love it with red leaf lettuce and goat or feta cheese (as indicated in Lemlin’s original recipe).
Honey Mustard Salad Dressing
1 1/2 tbsp apple cider vinegar
2 tbsp honey
2 tsp. dijon-style mustard
2 tbsp minced red onion
5 tbsp mild olive oil
Combine the vinegar and honey in a small bowl, jar, or measuring cup. Whisk to blend. This will take a minute or two. I haven’t tried it, but I bet an immersion blender would work wonders on blending the honey into the vinegar. Whisk in all of the remaining ingredients.
Note: I measure the oil first and then used the same spoon to measure the honey – this way, the honey slips right off the spoon.