This dressing for green salads and cooked vegetable salads is better than anything available at the market and it couldn’t be easier to make. When I first adopted a plant-based diet I tried most of the oil-free salad dressings available at the market. I didn’t care for any of them and was stymied until I developed this dressing. I love it. This is my go-to dressing for green salads and cooked vegetable salads. I put it over sauteed chard, kale, broccoli, asparagus, etc., etc. If a dish I am making needs a little zip, I add a little Honey-Mustard Vinegrette.
- 2 Tbsp. well-flavored honey
- 2 Tbsp. French mustard with mustard seeds( such as Maille)
- 1-1/2 Tbsp. apple cider vinegar
Spoon ingredients into a small, clean jar. Shake vigorously to mix ingredients. Taste for balance. If too tart, add a teaspoon of honey at a time until it suits your taste. If it is not tart enough, add a teaspoon of vinegar at a time until it suits your taste. Keeps up to two weeks in the refrigerator.