Creamy Dijon Mustard Salad Dressing Recipes

CREAMY DIJON DRESSING

Steps:

• In a blender or food processor, combine the first six ingredients; cover and process until smooth. Serve over greens and vegetables. Store in the refrigerator. Shake before serving.

DIJON MUSTARD SALAD DRESSING

Steps:

• Combine mustard and vinegar. Add remaining ingredients except oil. Mix until well blended. Add oil and incorporate one tablespoon at a time. Chill. Keeps several weeks. Use on salad greens.

GREEN SALAD WITH CREAMY MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately.
• Note: If you're worried about raw egg, just omit it.

CREAMY DIJON SALAD DRESSING

Steps:

• Combine all ingredients and enjoy!

CREAMY DIJON-DILL POTATO SALAD

Steps:

• Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
• Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
• Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
• When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

MUSTARD-SOUR CREAM SALAD DRESSING

Steps:

• Place the first eight ingredients in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a bowl or pitcher. Cover and refrigerate until serving.

SWEET DIJON SALAD DRESSING

Steps:

• Place the cider vinegar, Dijon mustard, olive oil and sugar substitute into a jar with a tight fitting lid. Close the jar, and shake vigorously to blend. Refrigerate until chilled before using.

CREAMY DIJON VINAIGRETTE

Steps:

• Pulse 1/4 cup good-quality red or white wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1/2 teaspoon kosher salt, and 1/2 garlic clove in a blender to combine. With motor running, slowly add 1/2 cup vegetable oil, then 2 tablespoons extra-virgin olive oil. Season to taste with salt and freshly ground black pepper.

CREAMY DIJON PASTA SALAD

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of booiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• Drain pasta. Rinse with cold water. Shake to drain well.
• Stir together Seasoning mix, mayonnaise, mustard, onions and celery in large bowl. Stir in pasta and eggs until evenly coated. Cover and refrigerate leftovers.

HONEY DIJON BALSAMIC VINAIGRETTE

Steps:

• Whisk balsamic vinegar, olive oil, mustard, honey, salt, and pepper in a bowl.