Sweet Dijon Salad Dressing Recipes

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SWEET DIJON SALAD DRESSING



Sweet Dijon Salad Dressing image

I love this tangy, sweet salad dressing! Great on any green salad, but especially good on a salad of mixed greens, dried cranberries, and toasted walnuts with just a little feta cheese.

Provided by THYMEFORME

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 5m

Yield 12

Number Of Ingredients 4

¼ cup apple cider vinegar
¼ cup Dijon mustard
¼ cup olive oil
4 (1 gram) packets granular sucrolose sweetener (such as Splenda®)

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.

Nutrition Facts : Calories 46.2 calories, Carbohydrate 1.2 g, Fat 4.5 g, SaturatedFat 0.6 g, Sodium 125.3 mg

SWEET ONION DRESSING



Sweet Onion Dressing image

The dressing was a crowd-pleasing sweet onion recipe that we'd used at Old Lahaina Luau. It's made with a fresh, uncooked sweet onion, that gets puréed with cider vinegar, sugar, Dijon mustard, and oil. Try it on our Maui Kale Salad with cabbage, spicy peanuts, and potato chips.

Provided by Sheldon Simeon

Categories     Salad Dressing     Onion     Hawaii     Quick & Easy

Yield Makes about 2 cups

Number Of Ingredients 7

¼ cup apple cider vinegar
½ cup sugar
1 medium sweet onion, quartered
2 teaspoons celery salt
2 tablespoons Dijon mustard
¼ teaspoon freshly ground black pepper
1 cup neutral oil

Steps:

  • In a blender, combine the vinegar, sugar, onion, celery salt, mustard, and black pepper and process until smooth. With the blender on its lowest speed, gradually add the oil in a steady stream until the dressing is thickened. Transfer to a jar or sealable container and store in the refrigerator for up to 2 weeks.

SALMON SALAD NIçOISE



Salmon Salad Niçoise image

There are a lot of steps in this salad, but it is worth every one, in my book! This is not a side, it's a main dish for 2. Salmon is subbed for traditional tuna here. Green beans, potatoes, and some normal salad items are all combined with the salmon to make a beautiful, satisfying plate. Bonus, there is no added sugar in the light and lovely vinaigrette.

Provided by Bibi

Categories     Salmon Salad

Time 1h

Yield 2

Number Of Ingredients 16

1 tablespoon sherry vinegar
½ clove garlic, minced
½ teaspoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
salt and freshly ground black pepper to taste
½ pound small red potatoes, cubed
½ (10 ounce) bag haricot verts or tender young green beans
½ medium green bell pepper, cut into thin strips
7 leaves Bibb lettuce
8 pitted Kalamata olives, halved lengthwise
1 cup cherry tomatoes, halved lengthwise
1 tablespoon extra-virgin olive oil
salt to taste
5 ounces cooked salmon, flaked
1 large hard-boiled egg

Steps:

  • Combine sherry vinegar, minced garlic, Dijon mustard, and lemon juice in a small bowl; stir briskly until vinaigrette is well combined.
  • Add olive oil, 1 tablespoon at a time, whisking briskly after each addition. Season with salt and pepper and whisk until well combined; set aside.
  • Bring a pan of lightly salted water to a boil over medium-high heat. Add potatoes to boiling water and cook for 10 minutes, making sure the water level is above the potatoes. Add green beans and boil until beans are bright-green and tender crisp, 5 to 8 minutes.
  • Sieve out green beans and place in an ice bath to stop the cooking process. Drain and place in a large bowl.
  • Test potatoes for doneness by slightly piercing a potato with a sharp knife. If done, the knife should slip in with only a slight resistance. Drain potatoes, cool slightly, slice in half, and add to the bowl. Add bell pepper and drizzle vinaigrette over salad. Toss until well combined.
  • Line a serving plate with lettuce leaves and arrange potatoes, green beans, and pepper strips on top. Evenly place olive halves around the salad.
  • Lightly toss the sliced cherry tomatoes with olive oil and salt, and place around the plate.
  • Place salmon flakes on top of salad. Slice egg in half, and place one half of the egg on each side of the plate. Serve.

Nutrition Facts : Calories 423.4 calories, Carbohydrate 13.7 g, Cholesterol 33.1 mg, Fat 33.9 g, Fiber 4 g, Protein 16.8 g, SaturatedFat 5 g, Sodium 323.6 mg

SWEET DIJON VINAIGRETTE



Sweet Dijon Vinaigrette image

Five minutes before my guests were due to arrive for a dinner, I realized that I had forgotten to buy salad dressing! I created this one on the spot. It especially goes well over avocados.

Provided by Queen Butter-Bean

Categories     Salad Dressings

Time 2m

Yield 10-12 serving(s)

Number Of Ingredients 5

3/4 cup mayonnaise
3/4 cup Dijon mustard
1 tablespoon balsamic vinegar
2 tablespoons brown sugar
1/4 cup oil

Steps:

  • Mix all ingredients together in a bowl.

Nutrition Facts : Calories 141.3, Fat 12.1, SaturatedFat 1.6, Cholesterol 4.6, Sodium 338.4, Carbohydrate 8.2, Fiber 0.6, Sugar 4.2, Protein 1

SWEET DIJON SALAD DRESSING



Sweet Dijon Salad Dressing image

I love this tangy, sweet salad dressing! Great on any green salad, but especially good on a salad of mixed greens, dried cranberries, and toasted walnuts with just a little feta cheese.

Provided by THYMEFORME

Categories     Salad Dressings

Time 5m

Yield 12

Number Of Ingredients 4

¼ cup apple cider vinegar
¼ cup Dijon mustard
¼ cup olive oil
4 (1 gram) packets granular sucrolose sweetener (such as Splenda®)

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.

Nutrition Facts : Calories 46.2 calories, Carbohydrate 1.2 g, Fat 4.5 g, SaturatedFat 0.6 g, Sodium 125.3 mg

CHICKEN SALAD WITH LEMON-SESAME DRESSING



Chicken Salad With Lemon-Sesame Dressing image

This main-dish salad is inspired by chicken larb, which is a dance of contrasts: light but rich, with tender meat, crunchy vegetables and seasonings that span sour, sweet, spicy and savory. This recipe dresses lean-but-juicy ground chicken or turkey with sesame oil, fresh lemon, miso, ginger, basil and celery, but there are many ways to adapt it: You could sauté crumbled tofu or cubed salmon instead of the chicken; or add yuzu kosho, wasabi paste or fried garlic. It's good on its own, or with roasted potatoes, grains, salad greens, soba noodles or wrapped in nori.

Provided by Ali Slagle

Categories     dinner, lunch, quick, weeknight, poultry, salads and dressings, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon plus 1 1/2 teaspoons toasted sesame oil, plus more for serving
1 pound ground chicken or turkey
Kosher salt (such as Diamond Crystal)
Freshly ground black pepper
1/4 cup white or yellow miso
1 large lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
1 1/2 inches fresh ginger, peeled and chopped (about 2 tablespoons)
3 celery stalks, thinly sliced, leaves reserved
1 cup basil leaves, large ones torn in half
2 tablespoons black or white sesame seeds, or a combination (or furikake)

Steps:

  • In a large (12-inch) skillet, heat 1 tablespoon sesame oil over medium-low. Add the chicken, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook, breaking up into small pieces, until opaque and just cooked through, 3 to 6 minutes. (You're not looking to brown the meat here, which would risk drying it out.) Remove from heat to cool.
  • In a large bowl, stir together the miso, lemon zest and juice, ginger and 1 1/2 teaspoons sesame oil.
  • When the chicken is no longer hot (warm or cool both work), use a slotted spoon to add it to the bowl with the dressing, leaving any chicken juices behind. Stir to combine. Add the sliced celery, celery leaves, basil and sesame seeds; stir to combine. Taste, and if it needs more spice, add black pepper; if it's bland, add salt; if it's dry, add sesame oil. Eat warm or at room temperature. (Leftovers will keep for up to 2 days in an airtight container in the refrigerator.)

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