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Sweet and tangy salad dressing with honey and mustard
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
320
KCAL / 100G
Carbs
32g
· 40%
Protein
1.2g
· 1%
Fat
21g
· 59%
Fiber
0.4g
Vitamins
Vitamin E
1.1mg · 7% DV
B1
0.02mg · 2% DV
B2
0.03mg · 2% DV
B5
0.09mg · 2% DV
Minerals
Sodium
650mg · 28% DV
Phosphorus
18mg · 3% DV
Magnesium
7mg · 2% DV
Potassium ⭐
60mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.8g
MONOUNSATURATED
8.5g
POLYUNSATURATED
8.7g
Omega 6:3 ratio 42:1
Above the ideal 4:1 (42:1).
It should be refrigerated after opening and kept tightly sealed between uses. The safest guide is the storage advice and use-by information on the label.
Usually not recommended. Freezing and thawing can break the emulsion, causing separation and a grainy or watery texture.
Dressings with salt, acid, and sugar can draw water out of vegetables. For a crisper salad, add it just before serving.
It works well with leafy salads, chicken, salmon, boiled potatoes, and sandwiches. The sweet-sharp flavor can also balance bitter greens.
Yes, especially for chicken or vegetables in a short marinade. Because it contains sugar, it can brown or burn faster over high heat.
No. Being a salad dressing does not make it unlimited-use, and processed dressings can add up quickly if poured freely.
Store-bought versions are usually formulated for longer shelf life and a more stable texture. Homemade versions give you more control over sweetness, acidity, and richness.
On its own, it is not much of a recovery food; it is mainly a condiment. Around training, it makes more sense as part of a meal that also includes a protein source.
Anyone with egg or soy allergy should be cautious because those allergens are present. People sensitive to acidic or mustard-based foods may also find it irritating.
Temperature and the fat phase affect texture. Letting it sit briefly after refrigeration and then shaking or stirring usually helps restore a smoother consistency.
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Nutrition data compiled from USDA FoodData Central and scientific sources.