So I admit it: I haven’t liked salads really until recently, and I’d be lying if I said the ‘recently’ part of that statement wasn’t due to losing some of the baby weight. BUT I’ll also admit that during pregnancy, when I was eating the same.thing.every.single.day, nothing sounded better to me than a big fat fresh salad.
Now that it’s salad season and our house is chock-full of lettuce and all things salad-y I have come to realize that I don’t actually like salad again. Here’s the addendum to that though: I don’t like salad using bottled dressings. And this, my friends, is where I change my tune.
I started making homemade honey mustard dressing and my salad life has never been the same ever since. It’s mustardy, tangy, sweet and silky. It makes any vegetable it touches taste like heaven on a plate. Want to have a rather delicious and ridiculously tasty chicken/pork/fish marinade? Slather this love potion all up on that meat and grill it.
That’s right, love potion. We’ve moved on from it being just a salad dressing…
So now? Now, my friends, I love – nay, adore – salad and all things leafy green. I feel a yearning deep within my soul for large bowls of veggies tossed with honey mustard that will, without a doubt, prolong my life. It’s like the fountain of youth, shaken up in a mason jar and poured all over your dinner.
Get ready y’all – salad love is here to stay!
- 1/2 cup dijon mustard
- 3-4 Tbsp honey (I lean more toward the 3 Tbsp range, but if you like it sweeter feel free to use more)
- 1/4 cup olive oil
- 1-2 tsp lemon juice (I only use 1 tsp; I like the extra acidity)
- 1/2 tsp garlic powder
- 1/4 tsp pepper
There are a couple ways to do the mixing here: toss all of the ingredients into a bowl and whisk into oblivion until everything is silky and smooth. OR you can toss it all in a mason jar, stir lightly with a fork, and then shake until smooth and silky. I’ve made it and had it last for a week or so in the fridge, although honestly I’ve eaten it much faster than that!