Recipe Directions

Add all the ingredients together. Refrigerate for at least an hour to let the bee pollen dissolve. SHAKE SHAKE SHAKE!!! Drizzle over your salad and enjoy! If you don’t like using bee pollen, you could substitute that and the agave for 1-2 tbsp of raw honey. And if the vinegar just isn’t your thing, increase the lemon juice to 1/3 of a cup and add 2 tbsp of water.

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There must be a type-o here regarding the mustard or maybe I eyeballed the paprika a little high, but I almost made myself sick it was so spicey!!! I ended up doubling the olive oil, ACV, honey and lemon juice and making another salad. Maybe if I make it again, I'd use 1t ground mustard.

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I used this as a sauce on kelp noodles, with apple, carrot, and cucumber slices. Wow--what a flavour! So strong! So rich! I used 1 1/2 tablespoons raw honey instead of the pollen, though hesitatantly because I don't like using animal products. I couldn't even really taste the honey though--the ground mustard flavour was so strong! I would probably recommend using less ground mustard.
I don't think I would try this on salad (I'm picky about my salad dressings), but I was looking everywhere for a raw honey mustard dressing recipe...and here it was! Yay!
Oh and also, I blended all of the ingredients together, it broke down the garlic even more so you don't get a mouthfull of garlic...
Go a little bit lighter on the spices, and it's quite yummy.

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YUM YUM YUM YUM YUM!!!!

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