Salads are quick, easy, nutritious and best of all don’t heat up your kitchen. But drowning that salad full of fresh summer ingredients in bottled store-bought dressing is just a shame when there are so many other possibilities.
Making your own dressings means you know what’s in them. No artificial stuff. No chemicals. No preservatives. And making dressing just takes a minute or two. Leftovers store in the fridge for up to a week in a tightly sealed jar or other container.
One of the easiest, most versatile dressings is Honey Mustard. Not only is this good on salads, but it’s great with chicken breasts, vegetables, pork and fish. Try it on whatever you like instead of other condiments.
This one I stole from one of my favorite TV chefs, Alton Brown, host of Good Eats and Iron Chef America. One of the things I like about Alton is that he explains why we do things the way we do, why certain things happen when we cook food and why we can’t believe all those food myths we have heard through the years.
Honey Mustard Dressing
Whisk together in a bowl these ingredients:
- 5 tablespoons of honey
- 3 tablespoons of smooth Dijon mustard
- 1 tablespoon of rice wine vinegar
That’s it! Don’t have rice wine vinegar? Shame on you. In a pinch, you could substitute white wine or cider vinegar. Just remember it will affect the taste.
