Honey Mustard Vinaigrette Salad Dressing (keto option)

This Honey Mustard Vinaigrette is super easy to whip up, and adds a just-right sweet and sour blend to any salad.

Dijon mustard, apple cider vinegar, and honey make for the perfect dressing topper using ingredients you most likely have in your pantry right now!

There’s something about the combination of honey and mustard that is sheer perfection.

It makes any salad come to life, and frankly, tastes great on a spoon (or on your fingers—ask me how I know!)

We taste test every recipe in our home and well, frankly, I kind of overdo it sometimes. This Egg Roll in a Bowl, for example. Not sure, but I seriously might have made that about hmmmmm…..20 times before I was happy with the result.

Try it–you’ll like it! At least I hope you will!

Anyhow, I made sooooo many versions of this Honey Mustard Vinaigrette that we all had sticky fingers (and hands–plus plenty of sticky spoons) by the time we decided on the best one.

And still, we were debating a bit about which was really the best honey mustard vinaigrette to share with you all.

I wanted something with just enough tang and just enough sweetness, but also not too much.

I think we did it.

And now you can enjoy the fruits of our sticky, mustardy, labor of love. Love of mustard and honey, that is.

Mmmmmm…

Why Make Your Own Honey Mustard Vinaigrette?

I’ve been making my own salad dressings for years. Partially due to having food allergies in our home, and partially because I’m cheap frugal.

Of course, by making your own salad dressings you can save a ton of money, be in control of the ingredients, and it’s also super easy and, dare I say it, fun.

Control isn’t just about organic or non. You can add more or use less of whatever you like.

Easy peasy–made to order homemade salad dressing.

Other Homemade Salad Dressings You Might Like

Convinced that you should be making your own homemade salad dressings? Or you already were, but you’re dying for some more options?

Here are some recipes I think you’ll love:

Moroccan Vinaigrette
Nutritional Yeast Tangy Dressing
Vegan Ranch Dressing
Zingy Avocado Dressing

How Long Can You Store Homemade Salad Dressing?

This will depend on the dressing, of course. A vinegar-based salad dressing should last about 3-4 weeks (source). That’s one good reason to use the apple cider vinegar instead of lemon juice in this recipe.

Can You Use Lemon Juice Instead of Apple Cider Vinegar?

Yes, you can of course use lemon juice in place of the apple cider vinegar for this vinaigrette if you’d like. In fact, some people say that apple cider vinegar isn’t the best choice for a dressing of this type since it might be too strong.

Personally, I love stronger salad dressings. If you don’t, then by all means make this with lemon juice instead. But I like my Honey Mustard Vinaigrette with a real tang and the combination of the Apple Cider Vinegar with the Dijon Mustard just does it for me.

What Kind of Oil Should You Use for This Dressing?

You really can use whatever kind of liquid oil you like, but I would stick with an oil that’s on the lighter side. Olive oils will typically add some flavor, depending on the variety. Safflower oil is very neutral. Avocado oil is very light and would work well too.

Serving Ideas

Well, like I said, it makes for yummy finger lickings. But ideally you use this dressing (of course) on a salad to get raw greens and other health-boosting veggies into your diet.

The dressing is sheer perfection on this Brussels Sprouts Salad. However, it also makes a fantastic dip (it’s a tad thin, but it still works!) You could also use this as a honey mustard dip for chicken nuggets or tenders. Really, you could dip so many things in this!

Hang on to your hats (and your fingers…..) I will be working on a Honey Mustard Dressing and hopefully a Dipping Sauce soon too.

Special Diet Notes

Paleo: This recipe isn’t paleo due to the prepared mustard. However, you could use a Homemade Mustard, or purchase this to use in the recipe.
Vegan: If you want to make this vegan-friendly (assuming you are in the “honey isn’t vegan” camp), then you could use maple syrup as the sweetener.
AIP: This recipe isn’t AIP–the only way to make it work for the AIP diet is to use this mustard alternative.
Keto/Low carb: To make this recipe keto/low-carb friendly, substitute in this low-carb sweetener. You might wish to powder it first or heat the dressing first so it dissolves well. It’s not quite as yummy, but it works! You will want to use 1 1/2 times the amount due to honey being sweeter than sugar. See this post on substituting sweeteners for more information. Other low-carb sweeteners will work as well, but the one that I linked to has a better taste for this function than most. USE CODE WHOLENEWMOM to get 20% off your order.

I so hope you enjoy this Honey Mustard Vinaigrette and that it helps you in your quest for better overall health–and better salads!

Are you a Honey Mustard Lover too?