GREEN SALAD WITH CREAMY MUSTARD VINAIGRETTE
Provided by Ina Garten
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
MUSTARD CREAM SALAD DRESSING
Such an easy dressing for a mixed green or endive salad. English mustard powder is stronger than French mustard powder and the Chinese is the very hottest so choose how powerful you want the flavor Try French first
Provided by Bergy
Categories Salad Dressings
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Whisk cream and mustard until slightly thickened.
- Add lemon juice, salt& pepper to taste (add a little at a time until you get it just right).
- Let stand at room temperature for at least 15 minutes before serving.
Nutrition Facts : Calories 69.4, Fat 6.2, SaturatedFat 3, Cholesterol 17.1, Sodium 5, Carbohydrate 2.3, Fiber 0.8, Sugar 0.4, Protein 1.6
SUNSHINE SALAD DRESSING
This creamy honey-mustard salad dressing recipe is lightened up with Greek yogurt. No mayo here! It's so easy to whisk this dressing together. Recipe yields almost 1 1/2 cups and keeps well for 10 to 14 days.
Provided by Cookie and Kate
Categories Salad Dressing
Time 10m
Number Of Ingredients 9
Steps:
- In a 2-cup liquid measuring cup or bowl, combine all of the ingredients as listed. Whisk until blended. Taste, and season with additional pepper if necessary.
- This dressing is intentionally bold, but if it tastes too tart for your liking, whisk in another tablespoon of honey.
- Store leftover salad dressing in the refrigerator, covered, for 10 to 14 days.
Nutrition Facts : ServingSize 2 tablespoons, Calories 69 calories, Sugar 4.9 g, Sodium 218.5 mg, Fat 5 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 5.1 g, Fiber 0 g, Protein 0.4 g, Cholesterol 1.3 mg
MUSTARD-SOUR CREAM SALAD DRESSING
This smooth blend with a mild mustard flavor drapes nicely over any salad or bowl of mixed greens...and it makes a big batch.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2-1/2 cups.
Number Of Ingredients 9
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.
Nutrition Facts :
HONEY MUSTARD SALAD DRESSING
This Honey Mustard Salad Dressing is tangy, creamy and sweet and it's so easy to make with only 5 simple ingredients!
Provided by Chrissie
Categories Salad Salad Dressing
Time 1h10m
Number Of Ingredients 6
Steps:
- Add the mayonnaise, mustards, honey, and apple cider vinegar to a bowl and whisk together well until combined. You can also add everything to a mason jar and shake to combine.
- Add a pinch or two of salt, if desired (taste the dressing and add salt to your taste. I often don't add salt to the dressing at all).
- Store in a mason jar or airtight container for about one hour in the fridge before serving on all your favourite salads!
Nutrition Facts : ServingSize 2 tablespoons, Calories 157 kcal, Carbohydrate 8 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 8 mg, Sodium 133 mg, Fiber 1 g, Sugar 8 g
CREAMY MUSTARD DRESSING
This is from Super Food Ideas. I substitute splenda for honey to make diabetic friendly. Based serving on using all in a large salad to serve 4 people.
Provided by ImPat
Categories Salad Dressings
Time 3m
Yield 2/3 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine buttermilk, honey, vinegar, mustard and salt into a screw top jar. Secure lid and shake until well combined.
- Recommended to drizzle over chargrilled vegetables, roast pumpkin or pasta salad.
- Store in the jar in the fridge for up to 2 days.
Nutrition Facts : Calories 31.3, Fat 0.5, SaturatedFat 0.2, Cholesterol 1.2, Sodium 71.3, Carbohydrate 6, Fiber 0.1, Sugar 5.8, Protein 1.2
GREEN SALAD WITH RADISHES AND CREAMY MUSTARD DRESSING
Made creamy with sieved egg yolk, this dressing is also especially delicious when spooned over sliced beets or boiled and cooled asparagus, green beans, or cauliflower.
Provided by Cal Peternell, Chez Panisse Restaurant and Café
Categories Salad Leafy Green Mustard Appetizer Side Vegetarian Quick & Easy Lunch Salad Dressing Radish Healthy Low Cholesterol Anniversary Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- For the dressing:
- In a medium saucepan, bring a few inches of water to a boil. Using a slotted spoon, gently lower in the eggs and cook for 9 minutes (or 8 minutes if you like the yolk a little softer). While the eggs cook, set up a bowl of ice water in the sink; transfer the just boiled eggs to the ice bath.
- Allow the eggs to cool in ice water, then peel them and separate the yolks from the whites. Reserve the whites for another use and push the yolks through a a sieve or a "spider" spatula into a medium mixing bowl. Add the mustard, vinegar, lemon juice, salt, and pepper; stir until smooth. Gradually whisk in the oil, creating a creamy, mayo-like emulsion with a bit more texture. Season and add additional lemon juice to taste.
- For the salad:
- Put the lettuces and radishes in a salad bowl and spoon over most of the dressing. Season with a sprinkle of salt and freshly cracked black pepper. Gently but thoroughly toss the salad with your hands to coat the leaves well. Taste a leaf and add more dressing, lemon, salt, or pepper as needed. Serve immediately.
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- To prepare salad: Place a large bowl of ice water by the stove. Bring a large pot of water to a boil over high heat and add salt. Add potatoes and reduce heat to a gentle simmer. Cook until the potatoes are tender when pierced with the tip of a knife but not falling apart, 12 to 15 minutes. With a slotted spoon, immediately transfer the potatoes to the ice bath. Return the water to a boil and blanch broccolini, asparagus and peas in separate batches until tender-crisp, 1 to 3 minutes. Transfer each to the ice bath. Drain the vegetables and pat dry. Cut into bite-size pieces.
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