Recipe(tried): 2 Honey Mustard Dressings

Proud Bird Honey Mustard

The Proud Bird used to be a wonderful restaurant adjacent to Los Angeles International Airport. The LA Times published this recipe about 15 years ago.

3 cups mayonnaise
1/2 c. sugar
1/2 c. honey
1/4 c. prepared mustard
1/4 c. white vinegar
1/4 onion, minced
1/4 bunch parsley, chopped
1 c. oil

Combine mayonnaise, sugar, honey, mustard, vinegar, onion and parsley. Blend in oil. Chill at least an hour before serving.

Candlewood Honey Mustard Dressing

This has been a family staple for years. My mother got the recipe from a neighbor when we lived on Candlewood Lake in Connecticut in the 50's. It took the neighborhood by storm and over the years we referred to it as the "Candlewood" version! It's the best I've ever tasted.

2 cups oil, (NOT olive oil; preferrably corn oil or Mazola Right Blend)
3/4 c. honey
slight 2/3 c. apple cider vinegar
1 tsp. salt
1 tsp. prepared Dijon mustard
1 tsp. finely chopped onion (( now substitute shallot)

Mix in electric blender. Keeps well in jar in refrigerator for quite some time. Really good on gresh spinach -- try mixing in fresh fruit like sliced nectarine or plums!