Honey Dijon Dressing
Pillsbury Complete Cook Book Copyright 2000, 2006
6 tablespoons olive or vegetable oil
2 tablespoons cider vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
1 garlic clove, minced I used some garlic powder, just because I was lazy
dash pepper
In jar with tight-fitting lid, combine all ingredients; shake well. Refrigerate at least 1 hour to blend flavors. Store in tightly covered container in refrigerator.
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We moved from sick mommy to sick daddy to sick boy in our house. Luckily I had an easy meal planned last night - the rest of Everyone's Favorite Lasagne from the freezer, some garlic bread and salad. This recipe was actually on the agenda since I'm getting sick of the usual dressing I've been making - balsamic vinegar, oil, honey, salt and pepper. This was really good - just the right blend of flavors - not too mustardy or too much vinegar. I'll definitely make it again, maybe experimenting with different mustards.
I have no recipes planned for next week, even though last night was my night to do that. Instead, I was cleaning to prepare for my mother-in-law coming to watch my son today. I actually really need that motivation - I haven't done anything more than a light cleaning in way too long - so I guess that's a good thing. Although, trying to clean an entire house when you're only allowed off the sofa for about 2.5 seconds before you hear 'Mommy! Where are you? Come back!' is a bit of a challenge.
Don't forget to sign up for a chance to win the March cookbook giveaway.
Blast From The Past: Honey French Dressing from April 2006. That's another simple dressing I'd almost forgotten about.
Question of the Day: Do you like to try different salad dressings or do you have a favorite that you stick to?
4 comments:
I don't tend to use salad dressing but I can really relate to cleaning the house before Mum/Mum-in/law comes to mind the kids LOL.
I like to try different dressings, but I don't like making a big batch because I am the only one that eats salad. Most home-made dressings only store for a week (at the longest) and I don't want to have to have the same dressing every day for a week plus throw some out.
I can throw together a quick, single serving vinagrette with no recipe (one part acid, three parts oil, salt and pepper, add seasonings if you want) so that is what I tend to use. For a creamy dressing I use mayo/sourcream/yogurt instead of all or part of the oil.
i am never very happy with dressings i make myself. i am in love with kraft no fat italian dressing though.
I'm with Sara...actually, I've never made a salad dressing, Although, I have a friend who has a ranch recipe I want to get. I like the fat free Italian with olive oil, Catalina, and (recently) balsamic vinegarette
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