Measure all ingredients into a jar with a tight-fitting lid or cruet. If using a cruet you will need a funnel and add the dry ingredients first so they don’t stick in the funnel.
Shake vigorously until well-blended and emulsified.
Taste and adjust ingredients to taste if necessary.
Store in a sealed container in the refrigerator up to 7 days.
Notes
Makes 3/4 cup.The honey Dijon mustard I used is 45mg per teaspoon for the 8mg. I have seen the honey Dijon as low as 15mg which would make this dressing recipe only about 2mg of sodium for the two tablespoons!For a creamy style Greek Salad Dressing, you can add 2 tablespoons of plain Greek yogurt. However, if doing so, you may want to slightly increase the Mrs. Dash seasoning. Simply taste after mixing and add it or any other ingredient to taste.