Summer is coming up, which means it's time for salad!!! For some reason, I typically reserve main dish salads for summer. I guess it's because in the winter, I want something hot and in the summer, I want something cold that won't heat up my kitchen and house too much. Where I live, it's not uncommon for the temperatures to reach triple digits in the summer (and we're too cheap to use our air conditioner), so I like meals that require little or no cooking. Today I'm going to share my recipe for honey mustard dressing, and in a couple of weeks, I'll share a delicious entree salad that we like to have with this dressing.
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| No need for brand name ingredients here! |
Honey Mustard Dressing
1/4 cup mayonnaise (I use low-fat; Sumiko would grimace at that thought)
1/4 cup Dijon mustard
1/4 cup honey
1 Tbsp. prepared yellow mustard
1 Tbsp. distilled vinegar
1/8 tsp. paprika
Combine all ingredients; cover. Refrigerate for several hours until ready to use.
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| I mix all the ingredients in a Tupperware-type container, so that I can store it in the same dish. Yay for as few dishes as possible! It may not look the nicest, but it's very practical. |
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