A few years ago, I made my first salad dressing from scratch and I could hardly believe how simple it was!
This Honey Mustard Poppyseed Salad Dressing is tangy, slightly tart, and sweet at the same time. I originally served this dressing with a Chicken and Black Bean Garden Salad.
I’ve also served it with a simple salad of mixed greens, cucumbers and tomatoes. The dressing is delicious however you choose to serve it. Like most homemade dressings, it will keep well in the refrigerator for at least a couple weeks.
- 2/3 cup mayonnaise
- 2 1/2 tablespoons sugar
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons dijon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon light flavored olive oil
- 2 teaspoons poppy seeds
- Combine all ingredients in a medium size bowl and whisk until well combined. Store in an airtight container and refrigerate until serving. Enjoy!
(Recipe originally published 1/24/2012 – recipe and photos updated 1/28/2014)
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