Honey Mustard Dressing
This extremely simple dressing originally used agave nectar, as it is from a vegan cookbook. Honey will also work, and you can even experiment with brown rice syrup or a mild-flavored maple syrup. This dressing is fantastic on veggies (zucchini, asparagus, red bell pepper, eggplant, etc.) grilled on the BBQ!
3 Tbsp honey
3 Tbsp spicy Dijon mustard
1 Tbsp vegetable broth
2 Tbsp rice wine vinegar
Combine all ingredients and whisk until smooth. Serve over salad or grilled veggies. Any leftover dressing will last for about a week when kept refrigerated in jar with a tight-fitting lid.
My recipe was featured in the Stockton Record on July 14, 2010.