I've been on the hunt for a good salad dressing without all the added preservatives and calories that many store bought brands have. I am not a huge oil and vinegar fan, so I have been reluctantly staying away from salads. I love salads and I have missed eating them, but I will be honest, my go-to dressing has ALWAYS been ranch. And I'm talking, full fat, restaurant style ranch dressing! Since ranch dressing does not fit in to my lifestyle change (trying to stay away from as much dairy as possible) I remembered the honey mustard that my grandpa used to make us for our sandwiches and thought, why couldn't I make that into a vinaigrette. I played around with a few ingredients, and added it to a nice kale salad and it was on point! This recipe can be easily double, tripled, etc. Enjoy!
Clean Honey Mustard Vinaigrette
Ingredients
2 Tbsp Oil of choice (I use avocado oil)
2 Tbsp raw, unfiltered honey
2 Tbsp organic yellow mustard
1/2 Tbsp balsamic vinegar
Sea salt and pepper to taste
Combine all ingredients in a glass jar (I used a mason jar). Seal lid tightly and shake until all ingredients are well incorporated. Store in the refrigerator and heat before serving to re-melt the coconut oil.
