This is a very good Southern Living recipe. You can also do the basil infusion trick here to be able to make the recipe further in advance and be able to store the leftovers longer.
Honey Mustard Salad Dressing
1 cup mayonnaise
3 tablespoons yellow mustard
3 tablespoons honey
2 tablespoons chopped fresh basil
2 tablespoons vegetable oil
2 teaspoons cider vinegar
1/2 teaspoon minced garlic
1/4 teaspoon ground red pepper
Whisk together all ingredients; cover and chill at least 4 hours.
Here is another of my favorite recipes from my daughter’s first birthday party. We needed to get this made in advance, so we made only one small adjustment to the recipe: rather than chopping our basil, we placed the basil leaf whole in the dressing, and allowed it to infuse. If you choose this method, you’ll want to give it at least eight hours to infuse before removing your basil (no straining required). You can adjust this recipe to use with any kind of citrus. Try it with a red orange or red grapefruit. We happened to have champagne vinegar handy; you can use a white wine vinegar if you prefer. This has a pretty yellow color and would look lovely served in a cut crystal cruet.
1/4 cup olive oil
2 Tbsp. orange juice
1 Tbsp. lemon juice
1/4 lemon, zested
1/2 tsp. salt
1 Tbsp. honey
1/8 cup chopped fresh basil, or whole basil leaves
1 tsp. champagne vinegar or white wine vinegar
In a jar with a lid, mix the olive oil, orange juice, lemon juice, lemon zest, salt, honey, basil, and vinegar. Seal and shake well. Chill 2 hours in the refrigerator if you chop your basil, 8 hours for whole leaves. Strain chopped basil or remove leaves before serving.