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Honey/Mustard Vinaigrette

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1/2 cup Canola oil
1/4 cup White wine vinegar
1 tbsp BeeMaid honey
1 tbsp Whole grain mustard
1/4 tsp Onion/garlic powder
1/8 tsp Salt
to taste Freshly ground pepper


Place all ingredients in an emulsion tumbler, and blend with a hand held emulsion blender.

Store vinaigrette in refrigerator and bring out half hour before serving over salad.

Source: Recipe provided by Ken Malegus