Here’s What’s For Dinner
This here little dressing recipe is a staple in my house. Like, it’s made at least once a month.
I love making my own salad dressings … I have a much better handle on what I’m consuming when I do so. You know that MOST shelf stable salad dressing are full of funky ingredients, right? So why not just take a few extra minutes and make your own and be healthier?
Back in the day, it was all about Kens Honey Mustard Dressing … until I started reading labels. Whoops. The 2nd ingredient was HFCG.
So … I had to pretty much kick my all time favorite dressing to the curb. *See how it says “Great for DIPPING”?? That’s what it was all about for me!
But then I found this great recipe and I’ve been making it ever since that day! Chances are, you will be too!
Here’s what you need:
1/2 c olive oil. I’ve started to use the “light tasting” stuff OR avocado oil for my dressings
3 tbs regular vinegar
2 tbs water
1/4 c honey
1/4 c grey poupon mustard
1/2 tsp dried basil
1/2 tsp salt
dash of black pepper
Measure all in a glass jar and mix well. This will taste best if you make it in advance and let it sit in refrigerator for about 4 hours before using.
Go ahead, use it for dipping! Or just keep it simple and use as a salad dressing … either way, you’ll be glad you decided to go healthier!
Looking forward to sharing with some of these GREAT Parties … go check them out!