Honey-Mustard Vinaigrette

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Here is a great, all-purpose salad dressing. The pleasing pungency of Dijon mustard makes it a good match for slightly bitter greens, such as escarole, chicory, radicchio or Belgian endive. It also makes an irresistible dipping sauce for crunchy vegetables (especially fennel) and crusty whole-wheat bread.

Yield: about 1/2 cup
Active Time: 5
Total Time: 5


  • 1 clove garlic, minced
  • 1 tablespoon white-wine vinegar
  • 1 1/2 teaspoons Dijon mustard, (coarse or smooth)
  • 1/2 teaspoon honey
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/3 cup extra-virgin olive oil, or canola oil


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


Nutrition Per Serving

calories 84
fat 9 g (1 g sat, 7 g mono)
cholesterol 0 mg
carbohydrates 1 g
protein 0 g
fiber 0 g
sodium 49 mg
potassium 2 mg

Nutrition Bonus

Carbohydrate Serving

Exchanges 2 fat (mono)

From EatingWell Summer 2004, The EatingWell Diabetes Cookbook (2005)