I asked permission from my mother-in-law to post this recipe. She gave it to me the year hubs and I got married, and we have enjoyed it ever since. The other night, I made these delicious Paleo bacon-wrapped chicken strips with a honey mustard glaze. They were amazing! But we had a ton left over. So tonight, I decided to put the bacon-wrapped chicken on top of a green salad. What better dressing to go along with it than the best honey mustard dressing ever created?
The Best Honey Mustard Dressing
- 1/4 cup honey
- 3 Tablespoons Dijon mustard
- 3 Tablespoons olive oil
- 1 Tablespoon minced shallots
- 1 Tablespoon apple cider vinegar
- salt and pepper to taste
Whisk all ingredients in a small bowl. Allow to rest for a few minutes before serving so the flavors can combine. I usually make the dressing before I begin preparing the rest of the meal. The dressing will keep in the refrigerator for 3-4 days. If it becomes thick, allow it to sit on the counter for a bit before dressing another salad. The olive oil just needs a chance to warm up.
Making your own salad dressings is a BREEZE. I put this together in about 5 minutes while the chicken was reheating on the stove. If you have never made your own dressing, this is a great one to try. The flavors can’t be beat, and best of all, you will have complete control over the ingredients. ‘Cause really, who wants to eat MSG, Calcium Disodium EDTA (whatever that its), or Yellow Dye #5 with their salad? These are just a couple of the questionable ingredients from the back of a bottle of Ken’s Honey Mustard Dressing. Give this recipe a try instead.It really is the best honey mustard dressing!
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