Real Recipes From Real Home Cooks ®

honey mustard salad dressing

★★★★★ 1
a recipe by
Irisa Raina 9
New Iberia, LA

This is one of my husband’s favorite salad dressings! Won’t he be surprised when he comes home and see’s this in the refrigerator? Oh heavens yes he will! He not only puts it on his salads, but uses it as a dip for chicken and shrimp. Spread this on a ham sandwich and it's a party in your tummy! I’ll add some to plain potato salad or slaw to dress it up a bit. It is a very versatile dressing. If you don’t have a food processor, put the toasted and cooled seeds in a bagging and whack it a few times to open them up slightly. Great for getting the tension out…LOL.

★★★★★ 1
serves Yields about 10 ounces
prep time 25 Min
method No-Cook or Other

Ingredients For honey mustard salad dressing

  • 1 tablespoon mustard seeds
  • 1 tablespoon dry minced onions
  • ¼ cup pure maple syrup
  • 1 tablespoon yellow mustard dry
  • ¼ cup apple cider vinegar
  • ¼ cup dark honey
  • 1 tablespoon oil
  • ¼ cup whole grain mustard
  • 1 tablespoon yellow mustard
  • ¼ teaspoon kosher salt

How To Make honey mustard salad dressing

  • 1
    Toast the mustard seeds in a dry semi-hot pan, watch this carefully because they will burn quickly. You’ll know when they are done because they will have a nutty aroma and will have darkened.
  • 2
    Once they are toasted let them cool and then put them in a food processor “ I love my mini one for small jobs like this, and set aside.
  • 3
    Put ¼ cup pure maple syrup in a bowl along with 1 tablespoon dry onions and 1 tablespoon dry mustard. Mix this with a small whisk and let this sit to soften the onions. Let this mixture sit for about 15 minutes or until you see the onions are changing color. They will start to absorb some of the syrup and yellow from the mustard.
  • 4
    Add the vinegar and honey to the food processor and pulse for a minute.
  • 5
    Add the maple syrup mixture and process again for a minute.
  • 6
    Add the oil, and whole grain mustard, yellow mustard, salt and process again, for about 3 minutes.
  • 7
    Pour this into a jar and refrigerate.
  • 8
    Shake well before using.