Being a recently diagnosed diabetic, I have been trying to incorporate more veggies into my diet. I have been trying to add a substantial salad or two into my diet every day with lots of greens (no iceberg lettuce) carrots and peppers. I have not been happy with the salt, sugar and fat content of store bought dressings and have been working on my own for a while. I have come up with a formula that I like and thought I would share it with my friends here. It is rich, with no salt or refined sugar added. I think it would be a good chicken marinade too.

4 parts canola or extra virgin olive oil
2 parts cider vinegar
1 part balsamic vinegar
4 tablespoons mustard (yellow or brown)
Granulated Garlic
Granulated Onion (Cento makes a good one) avoid powder, it will lump.
Italian seasoning
Honey to taste

Place oil, vinegar and mustard in blender, blend at high speed for 15 seconds. Cover the surface of the liquid with garlic (2-3 tbsp) and blend for 5 seconds, repeat with onion powder and Italian seasoning. Add honey to taste, I start with 2 tbsp and add more depending on acidity. The longer you blend the more you emulsify (thicken) the dressing.

Olive oil and vinegar /thread.

I am not diabetic but my wife requires an insulin pump. I make a dressing very similar to yours but I use 1 TBSP Dijon mustard and use 1-2 pkgs of Equal instead of honey due to qual being sugar free. One thing we also do when eating salad dressings is to serve the dressing in a small container on the side and only coat the fork tines before each bite. Do not scoop the dressing. Just dip the tines. This gives you a taste of the dressing with each bite and dramatically reduces the amount of dressing consumed thus the calories consumed also. You get used to this quickly. Good luck managing your disease. It is easy to overlook the effects since unless you are subject to hypoglycemic reactions , the effects are long term.
Diabetes does not have to change your quality of life dramatically if managed diligently.
Russ

I am not diabetic but my wife requires an insulin pump. I make a dressing very similar to yours but I use 1 TBSP Dijon mustard and use 1-2 pkgs of Equal instead of honey due to Equal being sugar free. One thing we also do when eating salad dressings is to serve the dressing in a small container on the side and only coat the fork tines before each bite. Do not scoop the dressing. Just dip the tines. This gives you a taste of the dressing with each bite and dramatically reduces the amount of dressing consumed thus the calories consumed also. You get used to this quickly. Good luck managing your disease. It is easy to overlook the effects since unless you are subject to hypoglycemic reactions , the effects are long term.
Diabetes does not have to change your quality of life dramatically if managed diligently.
Russ

Excellent suggestions, I will try them on my next batch of dressing. My S-I-L does the fork trick, very smart! Thanks for the good wishes too! The silent nature of this disease makes it really easy to back slide into bad behavior..

I don't measure anything... should taste sweet and tart.

Virgin olive oil
Fresh lemon juice
Honey
Dijon mustard
Black pepper

Goes really well on..
Arugula/romaine mix
Sliced thin tart apple (Granny Smith)
Dried cranberries
Walnuts
Goat cheese

This time of year when the lettuces are fresh from the garden and there are fresh herbs, I like to make a Greek salad. Greens, herbs (mint, oregano, tarragon, whatever you like), onions, tomato if you can get a fresh one, cukes, really good olives, and feta cheese. I get Bulgarian feta from a place in St. Louis that's really great, but any will do. Top with a dressing of equal amounts of Olive oil, FRESH Lemon Juice (this is key), salt, pepper, garlic, and some Greek spice mix. It's to die for.

A quick and tasty dressing is to start with one of those Good Seasons mixes, use less oil and more water and vinegar. I use olive oil in mine but it does get clumpy in the fridge, also add honey (not so good for diabetics). Threw out iceberg lettuce along time ago, now I only use spinach or green leaf.

Speaking of dressings, you guys ever come across that Ramen noodle salad with the cabbage, almonds and sunflower seeds? I've never made it but my sister in law made a huge batch of this for a party on the weekend and I found out how much oil goes into it. OMG! It was one bag of precut coleslaw, two packages of Ramen, two cups of nuts, and about 1-1/2 cups of oil in the dressing. Blecch! And the noodles are fried to begin with. Me, I would cut the oil in half, use olive oil, boost the vinegar for some actual tartness and bite (there was none), and cut down the nuts too. Yikes. Lot of calories hiding in those dressings.