Honey Mustard Vinaigrette For A Crowd Food

HONEY MUSTARD VINAIGRETTE

Steps:

• Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl.
• Slowly whisk in oil.

MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk together the vinegar, honey, mustard, pepper, salt, garlic, oil and hot sauce until thoroughly combined. Chill until serving.

HONEY-MUSTARD VINAIGRETTE

Steps:

• Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl. Slowly whisk in oil.

HONEY MUSTARD VINAIGRETTE

Steps:

• Whisk together the vinegar and mustard and then drizzle in the honey and then the oil.
• Mix until well blended.
• Add salt to taste.
• Will last 2 weeks if stored covered and refrigerated.

HONEY MUSTARD VINAIGRETTE

Steps:

• Rub the sides of a bowl with garlic, then discard. In bowl whisk together mustard, honey and vinegar. While whisking, slowly add olive oil. Season with salt and pepper.

MUSTARD VINAIGRETTE

Steps:

• In a small glass bowl, mix the vinegar, garlic, and mustard.
• Slowly add the olive oil and canola oil while whisking with a fork.
• Add the parsley, thyme, salt and pepper, and adjust seasoning as needed.
• Refrigerate in a sealed container (such as a mason jar) until ready to use.

HONEY MUSTARD VINAIGRETTE

Steps:

• In a small sauce pan, combine balsamic vinegar, water cranberries and apricots. Set pan over med high heat and bring to a boil. Simmer for 5 minutes. Strain and reserve liquid and fruit. Combine liquid with mustard, honey and oil.
• When using the dressing.
• Place 2 cups of shredded lettuces of your choice (Spinach leaves would work also!) On a plate per serving. Top each plate with 2 tbls vinaigrette and 1 tbls of fruit.

HONEY MUSTARD VINAIGRETTE - WEIGHT WATCHERS

Steps:

• In a small bowl, whisk the lemon juice, mustard, honey, dill and salt.
• Whisk in the oil in a slow stream, then whisk in the water until smooth.
• Serving size: 1 1/2 tablespoons.