Name: Honey Mustard Dressing
Prep time: 5 min
Total time: 5 min
Ingredients: ½ cup (125) ml mayonnaise; 1 tbsp (15 ml) yellow mustard; ½ tsp dijon mustard; 2 tbsp + 2 tsp (40 ml) honey; 1 tbsp (15 ml) rice vinegar; Salt & pepper (to taste)

I’ve been having low level of energy for the past weeks. I don’t know if it has something to do with my Rheumatoid Arthritis (RA) or something else.

When having RA flare-ups, (some) joints are swollen and some affected parts of the body. In my case, some of my finger joints are swollen which makes it difficult for me to do something especially after waking up in the morning. My right thumb is one of the affected fingers and it’s hard for me to open a bottle of water or to hold a knife to slice something.

It came to a point that even slicing fruit was really a struggle. And because I couldn’t do much in the kitchen, I mostly had instant foods or take-aways for my meals, which are not good for my RA.

I told myself, I need to eat some salad at least once a day. I thought of making this Caesar Salad Dressing but I needed to mince garlic and grate parmigiano. These tasks sound simple, but for me, they’re not. At least in my current situation.

Gladly, there’s a salad dressing that doesn’t need grated garlic. This is when Honey Mustard Dressing became a permanent tenant in my fridge. I make them on a weekly basis and if only I could make a gallon at once that could last months, I really would.

This Honey Mustard Dressing is a creamy-type which I really love. It is not only perfect for salads but also can be used as a dipping sauce. Think of chicken nuggets, luncheon meat, chicken wings – all fried things!

Also, this can be prepared in no time and if you have large jar, you can even put all the ingredients there and just shake to mix everything. No need for a separate bowl.

NOTES ON HONEY MUSTARD DRESSING:

I add a little more salt because when I add it to my salad, it’s lacking saltiness.
This may last up to 2 weeks in the fridge.
It’s also good fried chicken, French fries, and more.

WANNA SEE HOW I MADE THIS?

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I am sharing this at WEEKEND POTLUCK #551 | Happiness Is Homemade Party | What’s for Dinner? Sunday Link up #394 |

Honey Mustard Dressing

This is the kind of salad dressing you’d want to drink from your bowl after your finish all the greens/veggies.

Course Salad

Prep Time 5 minutes

Total Time 5 minutes

Author Jhuls @ The Not So Creative Cook

Ingredients

½ cup (125) ml mayonnaise
1 tbsp (15 ml) yellow mustard
½ tsp dijon mustard
2 tbsp + 2 tsp (40 ml) honey
1 tbsp (15 ml) rice vinegar
Salt & pepper to taste

Instructions

Combine all the ingredients in a bowl. Give it a good mix and transfer to a container with lid.
Keep in the fridge until ready to use.

Recipe Notes

I add a little more salt because when I add it to my salad, it’s lacking saltiness.
This may last up to 2 weeks in the fridge.
It’s also good fried chicken, French fries, and more.