Best Creamy Dijon Salad Dressing Recipes

MACARONI SALAD WITH BACON, PEAS, AND CREAMY DIJON DRESSING

Steps:

• To prepare dressing, combine first 9 ingredients in a food processor, and process until smooth. Cover and chill.
• To prepare salad, cook pasta according to package directions.
• Add peas during the last 3 minutes of cooking time. Drain; rinse with cold water. Drain.
• Combine pea/ pasta mixture, bell pepper, and next 4 ingredients in a large bowl. Toss pasta mixture with half of dressing. Cover and chill until ready to serve. Toss salad with remaining dressing, and sprinkle with crumbled bacon; serve immediately.

CREAMY HONEY-DIJON SALAD DRESSING

Steps:

• Process all ingredients in a blender until smooth, stopping to scrape down sides.
• Chill at least 8 hours.
• Serve.

POTATO AND ROMAINE SALAD WITH CREAMY DIJON DRESSING

Steps:

• Make dressing:
• Blend first 5 ingredients in processor. With machine running add oil in slow steady stream. Add cream; blend mixture until thick and creamy. Mix in herbs. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using, thinning with water if dressing becomes too thick.)
• Make salad:
• Cook potatoes in large pot of boiling water until tender, abut 30 minutes. Drain and cool. Peel potatoes. Cut into 1/3-inch-thick slices. Transfer potatoes to large bowl. Sprinkle with cider vinegar. (Can be made 4 hours ahead. Let stand at room temperature.)
• Whisk oil and vinegar in another large bowl. Add lettuce and toss to coat. Add capers to potatoes. Mix enough dressing into potatoes to coat. Spoon potatoes atop greens and serve.

SUCCOTASH SALAD W CREAMY DIJON/BUTTERMILK DRESSING

Steps:

• 1. Whisk first 6 ingredients in a medium bowl to blend. Season with salt and pepper to taste.
• 2. Cook lima beans in a large pot of boiling salted water until heated through. Drain and cool beans.
• 3. Transfer beans to a bowl with chopped red bell peppers. Mix in corn and green onions. Toss salad with enough dressing to coat. Season again with salt and pepper if needed.

TUNA & WHITE BEAN SALAD WITH CREAMY DIJON DRESSING

Steps:

• 1. Whisk first 4 ingredients in a small bowl. Season with salt and pepper.
• 2. Toss greens in a large bowl with enough dressing to coat. Divide greens among plates.
• 3. Toss beans, red peppers and onion in a medium bowl with enough dressing to coat. Top greens with bean mixture, then tuna, dividing equally. Garnish with olives.

BABY SPINACH SALAD WITH CREAMY DIJON DRESSING

Steps:

• In a small bowl, whisk together the first 8 ingredients (through Worcestershire sauce).
• Refrigerate dressing until ready to serve. (The dressing can be made up to 2 days ahead.).
• When you're ready to serve the salad, place the spinach in a large salad bowl. Top with the bell pepper, onion, and avocado pieces.
• Drizzle the dressing over the salad, and toss together gently to combine.

CREAMY DIJON SALAD DRESSING

Steps:

• Combine all ingredients and enjoy!

ASPARAGUS SALAD WITH HARD-BOILED EGGS & CREAMY DIJON DRESSING - ONCE UPON A CHEF

Steps:

• Place the eggs in a small saucepan and cover with cold water by one inch. Heat over high heat until the water comes to a rapid boil. Remove the saucepan from the heat, cover with a lid and let stand for 14 minutes. Using a slotted spoon, transfer the eggs to a bowl of ice water to chill. Peel and chop the eggs and set aside.
• Bring 6 cups water and 4 teaspoons salt to a boil in a large shallow pot. Add the asparagus and cook 3-4 minutes, or until tender-crisp. While the asparagus is cooking, fill a large bowl with ice and water. Transfer the cooked asparagus to the ice bath to stop the cooking process and preserve the bright green color. When cool, remove the asparagus from the ice bath and set on a clean dish towel to dry.
• For the sauce, mix all of the ingredients together in a small bowl.
• To serve, arrange the asparagus spears on individual plates or a platter and spoon the sauce generously over the middle of the spears. Sprinkle the chopped eggs and chives over the sauce.
• Note: The nutritional information is calculated with the assumption that between the salted water the asparagus is cooked in and the added pinch of salt, there is approximately 1/2 tsp. added salt in the recipe.