3 Tablespoons cider vinegar
3 Tablespoons honey
6 Tablespoons mayonnaise
1 Tablespoon Dijon Mustard
1 Tablespoon onion, finely minced
1 1/2 Tablespoons fresh parsley, chopped (we used dried parsley because we're not THAT fancy)
Pinch of salt
3/4 cup salad oil (we used canola)
Heat vinegar and honey in a small heavy saucepan over low heat, stirring constantly until honey dissolves. Pour into bowl. Cool. Whisk in all other ingredients except oil. Mix well. Gradually whisk in oil. May be prepared 3 days ahead, covered and refrigerated.
We tried this new salad dressing recipe this week and it was good. It would be especially good on a raw spinach salad- we often eat salads with half leaf lettuce and half spinach, so I think we'll be making this again.