A creamy, addictively delicious dressing perfect for salads, sandwiches, grilled meat, chicken tenders (see my fantastic recipe!) and more. Best part? It’s so low in sodium, you can pour it on!
Yields 1 cup or (16) 1 tablespoon servings.
SODIUM CONTENT: scant trace per recipe
INGREDIENTS
3/4 c. vegetable oil
1/4 c. white distilled vinegar
1/4 c. honey
1/3 c. finely diced onion
2 t. ground mustard
DIRECTIONS
Place all ingredients into a blender or food processor and pulse until smooth. Serve immediately or store in an airtight container until serving. If refrigerated, whisk or shake well before use.
I made this and it’s amazing. As a kidney transplant recipient, I need to watch my sodium. This was wonderful!!!
Yay, Deb! So wonderful to hear! Thanks so much for taking the time to say so. Wishing you all the very best, Christy
We are trying this tonight as a family! So looking forward to it. Thank you for helping so many of us struggling to make changes to our healthier lifestyles! The Daily Dish has been FABULOUS in sharing wonderful and tasty menus, ideas and suggestion!! Thank You and keep up the good work!!
You’re so welcome, Sherri! And thank YOU for taking the time to leave such a nice comment! Hope you enjoyed the dressing. Have a great weekend, Christy
I just found your site after many frustrating flop recipes. I have a kidney disease that prohibits me from having salt and it has been tough! I can’t wait to try all of your recipes because so far food has been really awful. Thanks for your knowledge and work at putting this together.
Hi Lesa! Welcome! So glad you found the site. I hope it helps bring some much-needed flavor to your food! If you find any particular favorites or have any requests, feel free to let me know. I love getting feedback! Wishing you all the very best, Christy
Do you know how long this will keep in refrigerator!! Thanks!
Hi Kim! It should keep at least a week in the fridge, just be sure to keep it sealed in an airtight container. Enjoy! Christy
This sounds so good…What are the carbohydrates on this? We have to watch carbs and sodium
Hi Miki!
Thanks for asking! This is one of the oldest recipes on the site and didn’t have the full nutritional information — it’s thanks to readers like you (bringing it to my attention!) that I can go back and calculate. So thanks! I’ve added the info above. Carbs per 1 T. serving are 4.9 g and sodium is trace at 0.3 mg.
Hope this helps!
All the best to you, Christy
I can’t wait to try this, just wondering if you could use olive oil instead?
Hey Lori! Absolutely, you can sub olive oil for any other oil I use, but a milder flavored variety would be best so the “olive oil” flavor doesn’t shine through. ENJOY! Best wishes to you, Christy
Can I use extra virgin olive oil rather than vegetable oil
Absolutely, Alison! ENJOY!