Honey Mustard Salad Dressing
A quick and flavour-packed honey mustard dressing made with pantry staples. Sweet, tangy and savoury, it’s perfect for salads, chicken and grain bowls. Shake it up in minutes and keep a jar in the fridge for easy meals all week.
Equipment
- Clean jar OR other air-tight container (at least 2 ½ cups capacity)
Ingredients
- ½ cup olive oil
- ½ cup white balsamic vinegar (see notes)
- ⅓ cup honey
- ⅓ cup soy sauce
- ¼ cup dijon mustard
- 2 tablespoons wholegrain mustard
- Cracked black pepper, to taste
Instructions
Make dressing
- Place all ingredients into a screw-top jar (at least 2 ½ cups capacity) and shake until thoroughly combined. Alternately, place all ingredients into a bowl and whisk until combined. Refrigerate for up to 2-3 weeks and use as required.TIP: Make half the quantity - see the Notes section below.
Notes
- Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
-
White balsamic substitute
Apple cider vinegar or white wine vinegar can be used instead. -
Adjust sweetness
Start with the listed honey amount, then adjust to taste if you prefer a sweeter dressing. -
Soy Sauce Tip (Salt)
Soy sauce adds savoury balance and depth. For gluten-free, use tamari. Taste before adding any salt as you may not need it due to the saltiness of the soy. -
Storage
The dressing may thicken in the fridge due to the olive oil. Let it sit at room temp for a few minutes and shake well before using. - Make Half Quantity:
To make a half quantity, use this guide:
1/4 cup olive oil
1/4 cup white balsamic vinegar
2 tablespoons honey
2 tablespoons soy sauce
1 1/2 tablespoons Dijon mustard
1 tablespoon wholegrain mustard
Cracked black pepper, to taste