Yes Olivia, this is the recipe.
Hands down, my favorite salad dressing. Unlike store-bought dressings, this doesn't languish in the door of my fridge until well past its expiration date. No, this has to be made fresh a LOT because once made, I suddenly have an irrepressible urge to have lots and lots of salad.
*Shamelessly stolen from an Allrecipes post, but in my defense, I have adopted this to many more uses than just topping salads.
2 tablespoons balsamic vinegar
2 tablespoons rice vinegar
4 teaspoons honey
1 teaspoon curry powder
2 teaspoons Dijon mustard
Salt, pepper to taste
This is terrific on romaine, spinach, or Boston bibb. My favorite use of this salad dressing is as a base for a curry chicken pizza.
Serving size: 1 tablespoon
Number of servings: I'm going to say about 8?
Fat: 1g Saturated fat: 0g
Carbs: 18g Dietary fiber: 2g (not sure I believe this)
Protein: 1g (or this!)
Weight Watchers Points Plus: 2