I have to say I am not a big fan of store bought salad dressings. They tend to be filled with a ton of additives, sugar, and preservatives, and while they may be a quick and tasty way to top your weeknight salads, I've often thought there must be a better way. Well, here it is!
The Best BLT Salad Ever
This is my go-to weeknight 2-minute salad dressing. With so little effort, it is over the top delicious and helps make those salad greens disappear. It’s super quick, and the mason jar mixing technique gives you a wonderful thick and creamy dressing with no more effort than about 30 seconds of vigorous shaking. Here's your insider tip: Dijon mustard is one of those ingredients that acts as an emulsifier, and when mixed with oil, it becomes creamy and thick.
My other trick is a 1/3, 1/3, 1/3 of liquid ingredients for the perfect balance of sweet and tart.
This is one of those perfect opportunities to get your kids involved. Just pour all the ingredients into a mason jar and watch them shake it up while you rest easy. I have given you the basic recipe here, but feel free to experiment with some new flavours. Here a few suggestions to inspire you to change it up:
Add a clove of crushed garlic and substitute half of the oil with sesame oil for an Asian honey garlic twist
Add in a tablespoon each of finely chopped sundried tomatoes and parsley for a Mediterranean spin
Add in a tablespoon each of grated ginger and lemon zest and substitute half of the oil with orange juice for a citrus ginger dressing
Try your own version and share it with us!
2 Minute Mason Jar Honey Mustard Dressing
1/4 cup olive oil
1/4 cup honey
2 tbsps apple cider vinegar
2 tbsps freshly squeezed lemon juice
2 tbsps good quality Dijon mustard
salt and pepper to taste
Combine all ingredients in a mason jar.
Shake vigorously for at least 30 seconds, until all ingredients are combined and emulsified.
Serve immediately. Dressing can be stored in the fridge for up to 1 week.
Note: If you use fresh garlic in your dressing, make sure to discard any unused dressing. Fresh garlic in oil may be susceptible to developing harmful bacteria if stored.
Looking for some more of my favorite recipes? Try one of these: