Honey-Mustard Vinaigrette

Rating: 3.8 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Here is a great, all-purpose salad dressing. The pleasing pungency of Dijon mustard makes it a good match for slightly bitter greens, such as escarole, chicory, radicchio or Belgian endive. It also makes an irresistible dipping sauce for crunchy vegetables (especially fennel) and crusty whole-wheat bread.

EatingWell Test Kitchen
Source: EatingWell Magazine, Summer 2004

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Recipe Summary

total:
5 mins
Servings:
8
Nutrition Profile:
Heart Healthy
Low Carbohydrate
Dairy-Free
Gluten-Free
Vegetarian
Low Sodium
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl. Slowly whisk in oil.

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Nutrition Facts

Serving Size: 1 tablespoon
Per Serving:
84 calories; carbohydrates 0.5g; sugars 0.4g; fat 9.2g; saturated fat 1.1g; vitamin a iu 0.4IU; vitamin c 0.1mg; calcium 1mg; magnesium 0.2mg; potassium 2.7mg; sodium 48.6mg.
Exchanges:

2 fat (mono)
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Reviews (1)

Read More Reviews
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
04/06/2013
Absolutely the best. Had unexpected guests and needed a dressing for a salad. I had bookmarked the recipe earlier and had all ingredients on hand. Everyone loved the salad and asked where they could get the dressing from. Many thanks! Pros: Every ingredient is common in the cupboard. Read More
EatingWell User
Rating: 1 stars
03/30/2015
Measurements are all wrong I am no chef but I'm sorry to report that this recipe made for a pretty awful dressing. The main problem is that the oil overwhelms everything else. The end result is something that does not resemble honey mustard vinaigrette at all and the color is more of a gray yellow than the picture of dressing accompanying this recipe. I winged my own recipe and came up with something more resembling a vinaigrette. I omitted the garlic and salt. I used equal parts honey to equal parts white wine vinegar. Then I added teaspoon-sized dollops of both dijon and yellow mustard along with the juice of half a lemon. Finally I added just enough olive oil (probably 1/8 of a cup) to blend everything together. It ended up a little tangy so I added slightly more and more honey until it was sweet and citrusy. Pros: The basic idea is here Cons: Way too much oil not enough honey Read More
EatingWell User
Rating: 5 stars
05/10/2015
This recipe was not only awesome it was easy to make and didn't require a lot of preparation. I doubled the recipe! My family loves it. I will use this recipe often! Read More
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EatingWell User
Rating: 4 stars
12/27/2014
so good This is such a tasty and easy recipe. I used red wine vinegar since I didn't have the white an d I doubled the honey!!! Read More
EatingWell User
Rating: 4 stars
07/10/2016
Lovely Really lovely Vinaigrette. Had it on a huge bowl of salad last night and it was superb. Pros: Minila Carbs/Sugar Cons: Adds a lot of calories to a salad - need to be careful how much you use as it tastes so nice. Read More
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