Let me start off by saying that I did make the Orange Sweet Rolls I said I was going to try on conference weekend. This is how they turned out....brace yourself for carb Nirvana:
Uh-huh. Go to the link. Make. Them.
Today's recipe is for Honey Mustard salad dressing. Really easy to make. I am a fan of honey mustard just about anything. This dressing has a great flavor, with both the honey and the mustard represented, but without either really taking over the taste, if that makes sense. I got the recipe from one of my Food Nanny cookbooks. She has an interesting technique for planning weekly menus around themed nights. So, Monday would be Comfort Food night, Tuesday would be Mexican, and so on. I haven't quite adapted the philosophy totally, while I do tend to lean that direction, but she sure has some great recipes. This recipe makes about 1 1/2 cups, but I cut it down to about a quarter of that to try it out, which is why there's such a small amount in the little pitcher there.
Honey Mustard Salad Dressing
- 1 cup mayonnaise (I used low fat)
- 1 1/2 Tablespoons red wine vinegar
- 1 1/2 Tablespoons white vinegar
- 1 teaspoon Dijon mustard (I probably used a little more than this)
- 1/2 cup honey
- 1 teaspoon sugar
- 1 teaspoon minced onion
- Dash dried parsley flakes
- 1/2 cup canola or vegetable oil
- Salt and pepper
In a blender, mix the mayonnaise, vinegars, and mustard until smooth. Blend in the honey, sugar, onion and parsley.
Slowly add the oil while the blender is running and mix until well-blended. Season with salt and pepper to taste.
Use immediately or store in a tightly covered container and refrigerate up to a week.
I'm on the "carbs and sugar only" diet now, so this is perfect.
Posted by: AP man | April 18, 2016 at 01:20 PM