I’m not a big fan of bottled salad dressings, though I keep the occasional bottle on hand because Nicholas likes to dip carrots in “white dressing.” If you have a well-stocked pantry, you don’t need to buy salad dressing. Really, you don’t. What you can whip up in minutes will taste heaps better than what you’re grabbing off the shelf at your local grocery store, I promise.
I first found this recipe on the Cooking Light bulletin boards over two years ago, and it has been one of our go-to salad dressings ever since. The woman who posted it (hi Kimkelly!), had it on a salad at the Dakota Grill restaurant in San Diego. After she tasted it, she mentioned how much she liked it to the waiter, who told the chef, who actually wrote down the recipe for her. He even told her to call him if she had any questions. Customer service doesn’t get much better than that!
It’s a delicious, simple and flavor-packed recipe. Now that Spring is here and it’s nearly time for round-the-clock salad weather, give it a go. I’m sure you’ll like it as much as we do.
Recipe courtesy of Kimkelly
1/4 cup honey
3 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon minced red onion
1/2 tablespoons Dijon mustard
Salt and Pepper to taste
2 tablespoons olive oil
Place all ingredients in blender and blend with oil. Serve on your favorite mixed green salad.