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Honey Dijon Vinaigrette

Updated: Jul 27, 2020

I make this dressing for myself about once a week.  I use it on tuna and chicken instead of mayo and in all of my prepped lunch salads.  Last week I made it for my son’s football trophy ceremony and everyone loved it… so here it is!


Mise En Place:

1 tbsp. Dijon Mustard

2oz White Vinegar

1oz Olive Oil

1oz Honey



Dried Oregano

Garlic or Garlic Powder


Combine the wet ingredients in a reusable jar. Shake it and taste it.  The salt, pepper oregano and garlic are to your liking.  If you are using fresh garlic I suggest throwing it in the food processor with some of the liquids and some fresh oregano instead of dried.  Viola! There you have it..


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