Do you ever find yourself rediscovering a food that you used to love and somehow quit eating? For me that food is honey mustard dressing. In the 80s it seemed like every restaurant served broccoli cheese quiche with spinach salad and honey mustard dressing. I wouldn't even look at menus, but instantly ask for the quiche and salad lunch. If, gasp, they didn't have my favorite meal I would fall back on chicken caesar salad. But then, much like potato skins, the spinach salad became some kind of passé dish that was no longer hip to serve. What is up with that? Doesn't it seem silly that foods can be in fashion? Is there really such a thing as nerdy food?
Jump forward to current day. Tired of balsamic vinaigrette, I was looking for something else to have with spinach and I instantly was taken back to those little salads served with cherry tomatoes and sliced mushrooms, topped with bright yellow honey mustard dressing. I grabbed a jelly jar and got to mixing. I am reluctant to even give a recipe because I change it depending on how spicy or runny I want my dressing that day, but this is the recipe with which I base the other versions of honey mustard dressing.
Honey Mustard Dressing
1 Tablespoon dijon mustard
1 Tablespoon yellow mustard
1/2 teaspoon dry mustard powder
1 Tablespoon honey
1 Tablespoon mayonnaise
2 Teaspoons olive oil
salt and pepper to taste
Combine all ingredients together and stir. This will give you a thick and creamy dressing. If you prefer a runny dressing add in a few tablespoons of Apple Cider Vinegar.
This dressing is fabulous tossed together with a tomato salad or as a dip for crudités.
Have a great weekend everyone! We are going to a neighborhood pot luck on Sunday to meet all our neighbors. It should be so much fun!
xo,
Rachel
