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I ate this at the Lambertsville Station (New Jersey) restaurant years ago then found the recipe in a magazine. I think it is the best!


  • 3 Tbsp. cider vinegar
  • 3 Tbsp. honey
  • 6 Tbsp. mayonnaise
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. finely minced onion
  • 1 1/2 Tbsp. chopped fresh parsley
  • Pinch of salt
  • 3/4 cup vegetable oil


  • Heat vinegar and honey in a heavy small saucepan over low heat, stirring until honey dissolves. Pour into a bowl and cool.
  • Whisk in the mayonnaise, mustard, onion, parsley and salt. Gradually whisk in oil. (This dressing can be prepared up to 3 days ahead). Cover and refrigerate.
  • Bring dressing to room temperature before serving. Delicious over spinach salad garnished with chopped hard-cooked egg.

Categories: Salad 
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