Most honey mustard dressings are too sweet for me since my gastric bypass. This is one that I developed that works for me and has been tested by family and found tasty!
Ingredients
- ¼ c rice vinegar
- ¼ c extra virgin olive oil
- 2 Tblsp honey
- 2 Tblsp spicy brown or whole seed/grain mustard
- ¼ tsp white pepper
- ¼ tsp salt
- 1 tsp minced garlic
Instructions
Combine all the ingredients in the food processor and puree until well blended. Pout into a small jar and seal. Refrigerate for up to 2 weeks.
