Honey Mustard Salad Dressing made with Olive Oil & Honey

Frustrated in my attempts to find a salad dressing void of sugar, soy, canola, or other bad oils, I came up with this honey mustard dressing, my boys' favorite flavor. I made it while holding a baby in one arm and it didn't take very long at all.

1 12-oz. bottle of mustard
3/4 cup honey
3/4 cup olive oil
2 Tbsp fresh lemon juice
2 tsp garlic powder
1 tsp ground black pepper

Shake as much of the mustard as you can into a large glass jar, then pour the lemon juice into the jar and swish it around to release the remaining mustard stuck to the sides of the bottle. Pour it into the jar, along with the rest of the ingredients. Stir (I used a chopstick) then shake to fully combine. This is also great for dipping snap peas and carrots, or as a sauce for almond-flour battered baked chicken.