Easy Gluten-Free Honey Mustard Salad Dressing

Honey Mustard Salad Dressing is great on a salad AND as a dipping sauce. I have confessed to my dipping addictions in the past, and this is a fantastic dipping sauce for chicken tenders. However, a salad would be well dressed with this tasty gluten-free dressing. What a concept – an easy and gluten-free salad dressing!!

Gluten-Free Honey Mustard Salad Dressing

This recipe is a good recipe for people with Celiac Disease, Gluten Sensitivity, Gluten intolerance or those on a gluten-free diet because none of the ingredients contains gluten.

Honey Mustard Salad Dressing (Gluten-Free, 5 Minutes)

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Amanda McKillop

This creamy honey mustard dressing comes together in 5 minutes with just 7 pantry-friendly ingredients. It works beautifully drizzled over salads or used as a dipping sauce — and it's naturally gluten-free. Make a batch and keep it in the fridge all week.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Sauce & Condiment

Cuisine American

Servings 4 servings

Calories 224 kcal

Equipment

• Medium mixing bowl
• Whisk
• Airtight jar or container for storage
• Measuring cups and spoons
• Citrus Juicer

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ½ cup Dijon mustard 120g
• ½ cup honey 170g
• 3 tablespoons mayonnaise 45g
• 1 tablespoon fresh lemon juice 15ml, about half a lemon
• ¼ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper or to taste
• 1 teaspoon poppy seeds

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Instructions

 

• Add the Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper to a medium mixing bowl.
  1/2 cup Dijon mustard, 1/2 cup honey, 3 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, 1/4 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper
• Whisk vigorously until the dressing is completely smooth and well combined, about 30 seconds.
• Stir in the poppy seeds until evenly distributed.
  1 teaspoon poppy seeds
• Taste and adjust seasoning — add more salt, pepper, or a squeeze of lemon juice if needed.
  1/4 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, 1 tablespoon fresh lemon juice
• Transfer to an airtight jar or container and refrigerate for at least 15 minutes before serving to allow the flavours to meld.

Notes

Storage: Refrigerate in an airtight jar or container for up to 7 days. Give it a quick whisk or shake before serving as the honey may cause thickening when cold.

Freezing: Not recommended — the mayonnaise will break and separate upon thawing.

Make-Ahead: This dressing actually improves after a few hours in the fridge as the flavours meld. Make it the morning of or the night before you need it.

Substitutions: Use avocado oil mayo or vegan mayo for a dairy-free and egg-free version. Replace honey with maple syrup for a strictly vegan dressing (the flavour will be slightly less floral). Swap mayo for full-fat Greek yogurt for a tangier, lighter dressing.

Pro Tip: Skip the bowl — add all ingredients to a jar with a tight-fitting lid, seal, and shake vigorously for 30 seconds. You get a perfectly emulsified dressing with almost zero cleanup.

Serving Suggestions: Drizzle over green salads, grain bowls, or roasted vegetables. Also works wonderfully as a dipping sauce for chicken tenders, crudités, or as a sandwich spread.

Nutrition

Serving: 1servingCalories: 224kcalCarbohydrates: 37gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 4mgSodium: 556mgPotassium: 82mgFiber: 2gSugar: 35gVitamin A: 30IUVitamin C: 2mgCalcium: 35mgIron: 1mg

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