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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|
|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
10 Min Not Specified servings