Honey Mustard Salad Dressing

In undergrad, the "all you care to eat" cafeteria option had lots of daily choices of entrees as well as a handy selection of desserts and baked goods.  They also had the best salad bar, with all the trimmings and tons of different salad dressings.  Most of them were gloopy and pretty gross--your generic red French dressing, thick Ranch, oily Italian straight out of the bottle...and then one gem: honey mustard dressing.

For some reason, this dressing was amazing: tangy, sweet, zippy, a little bit of a bite, strong mustard flavor.  It went well with everything, and my roommate loved it so much we would eat at the cafeteria just so she could get the honey mustard dressing.

I was making a salad for lunch today and that honey mustard dressing popped into my head.  I figured it was worth a shot to try and make it, so I pulled out a few things and whisked them together.  I couldn't have been more shocked that it was pretty spot-on!

Even if you've never had the original, this is a pretty awesome salad dressing and a great sauce for dipping veggies into.  It took about a minute to put together and I doused it all over my salad, which I am now enjoying with relish.

Honey Mustard Salad Dressing

1 T. dijon mustard (I used Grey Poupon)

1 T. honey

~1-2 t. rice wine vinegar

~1-2 T. olive oil

Whisk the mustard, honey, and vinegar together, then drizzle in the olive oil while you whisk briskly.  (Then say "whisk briskly, whisk briskly" five times fast!)  Serve on your favorite salad or dip crudites into it.