APT14: Honey Mustard Salad Dressing
I don’t eat chicken nuggets often. But, we happened to have them in the house, so, what the heck? I put them on top of a salad, because you know, healthy choices. Only one type of salad dressing seemed appropriate — Honey Mustard. But, we didn’t have that in the house. On a whim, I looked up to see how it was made. I was surprised how quick and easy it was. I looked at a few different recipes, and this is what I wound up making:
1/4 cup of Gulden’s Spicy Brown Mustard
1/4 cup of Hellmann’s Real Mayonnaise
1/4 cup of honey
1 tablespoon of white vinegar
1 heaping teaspoon of paprika
Notes:
(1) Feel free to use other brands than what I mentioned. This is just what I used.
(2) I’m sure you can try it with yellow mustard, but obviously, the coloring will be different.
(3) I used what’s called sweet paprika. For more of a kick, use half-sharp or hot paprika.
(4) If you are vegan, I imagine that substituting honey for agave might work? I haven’t tried it that way.
Instructions:
Just whisk together until completely blended. Enjoy!
