This healthy creamy honey-mustard salad dressing recipe is lightened up with Greek yogurt. No mayo here!

Ingredients:

• 1/2 c plain Greek yogurt (any % fat will do. To make it dairy free, use unsweetened dairy free yogurt.)
• 1/4 c extra-virgin olive oil
• 1/4 c Dijon mustard
• 3 to 4 Tab honey, to taste
• 2 Tab lemon juice
• 2 Tab apple cider vinegar or more lemon juice
• 1 clove garlic, pressed or minced
• 1/2 tsp fine sea salt
• 10 twists of freshly ground black pepper

Directions:

1. In a 2-cup liquid measuring cup or bowl, combine all of the ingredients as listed.
2. Whisk until blended.
3. Taste, and season with additional pepper if necessary.
4. This dressing is intentionally bold, but if it tastes too tart for your liking, whisk in another tablespoon of honey.
5. Store leftover salad dressing in the refrigerator, covered, for 10 to 14 days.

Yield:  1 1/2 cups

Source cookieandkate.com

You only need four ingredients to make this salad dressing recipe!

Ingredients:

• 1/3 c honey
• 1/3 c canola oil
• 1/3 c vinegar
• 1 tsp horseradish

Instructions:

1. Mix all ingredients in a container and shake well.
2. Pour over your salad.

Serves:  1 cup

Source:  Siouxhoney.com

Here is the original dressing recipe (right from their training book). It is scaled it down and converted it to measurements instead of having to weigh all the ingredients.  Don’t tell anyone but it is just as good without poppy seeds!

Ingredients:

• 1 1/3 c mayonnaise
• 4 1/2 Tab white sugar
• 2 1/2 Tab honey
• 2 Tab yellow mustard
• 2 Tab Grey Pompon Dijon Mustard
• 2 Tab white vinegar
• 2 Tab vegetable oil
• 1 1/2 Tab poppy seeds

Instructions:

1. Mix all together with a wire whip.
2. Put in a container’
3. Cover and refrigerate.
4. Shelf life 7 days.

Serves:   12  (2 1/2 cups)

Source:   food.com – recipe by Amy BC

Honey Balsamic Vinaigrette is sweet (really sweet) and tangy and while it is delicious on almost any salad, it pairs especially well with salads that contain fruit.  Surprisingly, it is good with gorgonzola cheese.

Ingredients:

• 1/4 c light olive oil
• 2 Tab balsamic vinegar
• 1 1/2 – 2 Tab honey
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Directions:

1. Combine all ingredients in a small jar.
2. Close tightly with lid,
3. Shake well to combine.
4. Store at room temperature.

Servings: 6  (1/2 cup)
Source: barefeetinthekitchen.com

This dressing will bite!!  Start with just 1-2 peppers and taste the dressing before adding any additional peppers.  Keep in mind that the heat will increase as the flavors chill together in the refrigerator. If you are making the dressing a day or two in advance, it will grow hotter over time.

Ingredients:

• 2 Tab lime juice
• 2 Tab apple cider vinegar
• 2 Tab honey
• 1/4 c  olive oil
• 1/4 tsp kosher salt
• 2-4 small jalapeño peppers halved with stem and seeds removed

Directions:

1. Place the lime juice, vinegar, honey, oil and salt in the blender.
2. Add 2 jalapeño peppers.
3. Puree until mostly smooth.
4. Taste.
5. Add more jalapeños according to however much heat you like.
6. Pour into a jar.
7. Refrigerate until needed.
8. Shake well before drizzling over your favorite salad.
9. Enjoy!

Serves:  3/4 cup

Source:  barefeetinthekitchen.

Slightly sweet, tangy balsamic vinaigrette is versatile as can be. As a dressing for salad, drizzled on roasted vegetables and chicken wraps, everyone loves this recipe.  If you choose to make this in the blender this will be a thicker dressing.  

Ingredients:

• 2 Tab honey
• 1 Tab Dijon mustard
• 1/2 tsp fine sea salt
• 1/2 tsp freshly crushed black pepper finely ground
• 1 large garlic clove minced
• 1/4 c balsamic vinegar
• 3/4 c extra virgin olive oil

Directions:

1. In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic.
2. Add the oil and whisk thoroughly to combine.
3. Continue whisking until the dressing is fully emulsified.
4. Store in a jar with a lid and refrigerate.
5. Shake well before serving.

Serves: 20 tablespoons
Source:  barefeetinthekitchen.com

Light and refreshing.  Quick and easy.  I added some leftover pickled beets – delish and beautiful pink.

Ingredients:

• ⅓ c honey
• ⅓ c buttermilk
• ¼ c chopped fresh chives
• 2 Tab lemon juice
• ½ tsp pepper

Directions:

1. Combine all ingredients in a small bowl.
2. Stir well with a wire whisk.
3. Or shake a lot.
4. Refrigerate

Yield: 1 cup

Source: myrecipes.com 06/09/2021

You can make it for sweet and savory salads! Good with fruit.  Good with chicken or shrimp.  So easy to whip up in your blender!
Ingredients:

• 1/4 c freshly squeezed lime juice
• 2 tsp lime zest
• 3 Tab honey
• 1/2 c olive oil
• 3/4 tsp ground cumin (cinnamon if using for a fruit salad)

Instructions:

1. Place all ingredients except oil in a blender.
2. Blend until smooth.
3. Drizzle in the olive oil while blender is running.
4. Blend until smooth.
5. Place in a jar with lid.
6. Store in the fridge for up to one week.

Serves:   3

Source:  crunchycreamysweet.com – Anna

Another recipe from Sue Bee® that uses ketchup and Worcestershire to create a rich, hearty flavor.

Ingredients:

• 1/3 c honey
• 1 1/2 c ketchup
• 1/3 c red wine vinegar
• 1 dash Worcestershire sauce
• 1 pinch ground cloves
• 3 Tab finely grated onions
• 1 pinch salt
• 1 c canola oil

Instructions:

1. Place all ingredients except oil in a blender.
2. Blend together until well combined.
3. Add oil very slowly while blending.
4. Blend until dressing is thick and creamy.
5. Store in covered container in the refrigerator.

Serves:  3 1/2 cups

Source:  Siouxhoney.com

So, here’s what you need to know about this recipe:  It’s tangy! It adds a nice bit of zing to your salad. If it’s too much for you, you can always cut back on the lime/add more honey and oil.  It’s super easy to make. If you use fresh limes, squeezing them out may take some time, but otherwise, this is just a measure and pour recipe!  It’s a perfect complement to Mexican-themed dinners. 

Ingredients:

• 1/3 c lime juice (3–4 limes, juiced)
• 3 Tab of honey
• 2 Tab olive oil
• ¼ tsp salt
• ¼ tsp cumin (or cinnamon for something different.)
• 1/8 tsp paprika

Directions:

1. Combine all ingredients in a small jar with tight fitting lid.
2. Screw lid on tightly.
3. Shake well
4. Serve over green salad
5. Enjoy!
6. Alternatively, of course, you can simply stir the ingredients with a spoon.

Serves:  2/3 cup

Source:   The Frugal Farm Wife