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Zingy Honey Mustard Salad Dressing

It's so easy to make just about any kind of salad dressing, and fast. Made without any preservatives, and just tastes better when you make them yourself. If you like a little zing (spicy hot) this honey mustard dressing you're sure to enjoy.
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Prep Time: 5 min

Total Time: 5 min

Yield: for 2

Ingredients:

Steps:

  1. In a small to medium bowl, add your mayonnaise and vegetable oil.
  2. Add your lemon juice. Add your honey, and stir.
  3. Add your cayenne pepper, and then add your paprika. Stir again.
    Ready to serve after refrigerating for 30 minutes.

This makes a good amount of dressing for 2 people. You can double the recipe if you need more salad dressing.

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July 9, 20180 found this helpful

I have all the ingredients! Ill have to try this sometime. Thank you.

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July 9, 20180 found this helpful

15mhhm15,

Thank you, I'm glad you'll try it. I believe you're going to have a new salad dressing you can add to your favorites, I hope so anyways.
If you do try it, please let us know what you think. I know you're a great cook too. Thanks.

Oh, and mixing it up, it mixes best with a wisk.
We are so hooked on this dressing, and usually honey mustard dressings are sort of "flat", but the cayenne pepper and paprika give it the boost that help bring out the flavors.

Enjoy:)

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July 10, 20180 found this helpful

Yet another realization that I've never made honey mustard dressing :o Suz, you're my missing half in the kitchen! I think I'll make this dressing for a salad along with your stuffed shells :)

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July 10, 20180 found this helpful

Attosa,

You're such a versatile cook, I am shocked, sort of.

I have to tell you this:) I've been cooking since I was a teen,

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always have enjoyed it, and my mom's words one day when I was a kid stuck with me forever.

She said many people don't cook for various reason, and they've got to go out to dinner to eat what they like, but when you cook yourself, you can have anything you want to eat, any time when you do. That's what stuck and it's true.

Well, of all the dressings I've made over the years, I didn't start making "honey mustard salad dressing" until 3ish or less years ago. That's when I began tweaking it a bit, as the standard honey mustard dressings, recipes I always thought were a bit flat, without any pizzaz, which is what got me going with something to boost it up a bit.

I can totally relate Attosa. I know once you make it, and see how it really takes less than 5 min to put together, and seriously, it's really yummy, it will be a good standby for your salads:)

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July 10, 20180 found this helpful

Attosa,

My post "posted" before I was done revising, but I did want to say also in the first sentence, besides you being such a versatile cook,

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you're a ((( FABULOUS ))) cook and I'm always getting tips from all you do, and thank you.

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July 10, 20180 found this helpful

Aww always hitting me with a punch of sweetness, you! Thank you! I LOVE LOVE LOVE what your mum said. And it is is so very true. When you can cook, all the foods are at your reach (and you save so much money). I'm starting to understand the reason why I've not made a lot of things you post is my mum really only made international cuisine, and I learned to cook from her. So, you and I make great recipe traders. Although, to be honest (and I'm half Japanese), your Japanese croquettes look way better than mine. *nudge*

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July 10, 20180 found this helpful

I have salads at least once a day. Im making this. Thank you for posting.

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July 10, 20180 found this helpful

Judy,

I'm so glad you're going to try it too! Let us know what you think if you would.

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I'm the same with salads, if I miss a day of having a salad...well, it's rare! :)

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July 11, 20180 found this helpful

Attosa,

Yes, I so glad we all can share recipes. I love Japanese food, my ex mother-in-law showed me how to cook the croquets but that was about as far as recipes went, and I never ate a lot of fish, just typical type foods like crab or cod, my mom didn't eat it, but she cooked it for us when we were kids now and then, but nothing extravagant as far as seafood went, and there's so much I want to learn in cooking in that area. :)

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July 11, 20180 found this helpful

Well, I shall whip out more of my Japanese recipes for you, then! :)

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July 12, 20180 found this helpful

Attosa, whenever you do, I'll definitely be taking notes, and looking forward to it. Thank you :)

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July 14, 20180 found this helpful

It sometimes amazes me that we go through so many years "liking" something (such as honey mustard sauce) and never get around to making it.

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This is a keeper for me - for sure..
Thanks for posting.
I definitely agree with your comments about Toosa; I try to never miss one of her recipes or anything else she posts for that matter.
I hope no one ever steals her away from ThriftyFun!

And - I especially love your postings about your hummingbirds!

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July 15, 20180 found this helpful

Can't wait to try this ... with silken tofu (instead of mayo and oil): I recently tried another recipe with tofu as a base. In the food processor? Wonderfully creamy. I can almost taste the zing of your honey, mustard and spices. Thanks for the inspiration!

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July 18, 20180 found this helpful

I'm happy to hear you'll try this, I do think once you do, it will be a keeper.

*it can be made with a bit more kick/spicy too by adding a tad more cayenne pepper*.

The recipe I have here, it's a mild bite, but not hot. It's just right:)

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