HONEY MUSTARD DRESSING (BETTER THAN STORE-BOUGHT)
This lightened-up homemade honey mustard dressing is easy to make, calls for real ingredients, and lasts up to three weeks in the fridge. Use for salads and as a dipping sauce.
Provided by Adam and Joanne Gallagher
Categories Salad Dressing
Time 5m
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Combine the mustard, honey, apple cider vinegar, lemon juice, 1/4 teaspoon salt, and the black pepper and whisk until well blended and creamy. Whisk in the oil, and then taste the dressing. Adjust with additional salt, vinegar, or honey. I enjoy my dressing to taste more tart, so I typically add an extra tablespoon of vinegar.
- Alternatively, add all ingredients to a medium mason jar, secure the lid, and shake until blended.
- Keep tightly covered in the refrigerator for up to three weeks.
Nutrition Facts : ServingSize 1 tablespoon, Calories 47, Fat 3.5g, SaturatedFat 0.5g, Cholesterol 0mg, Sodium 206.9mg, Carbohydrate 3.4g, Fiber 0g, Sugar 3.3g, Protein 0g
SARASOTA'S FAVORITE CREAMY MUSTARD SALAD DRESSING
This is a great flavorful dressing made right in the blender. It makes a fair amount so you can cut the recipe in 1/2, but I make the whole recipe and then refrigerate for later in the week. I often have a small salad for lunch and this is perfect with it. I love to serve this with Recipe #413909.
Provided by SarasotaCook
Categories Salad Dressings
Time 6m
Yield 1 2/3 cups, 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Simply add the mustard, sour cream, vinegar, worcestershire, garlic, sugar into a blender or small food processor and blend until smooth and creamy, just a minute or so. Then slowly add in the oil with the blender on low. Last, add the dill in the last few seconds, pulse to combine and check for salt and pepper seasoning.
- Refrigerate and serve over your favorite salad. I like to serve this over Recipe #413909.
MUSTARD-SHALLOT VINAIGRETTE
Store-bought salad dressings are an automatic shortcut for many cooks. But with their sweeteners and stabilizers, they aren't worthy of a well-made salad, whether your tastes run to iceberg and romaine or mizuna and mesclun. And - revolutionary notion ahead - they aren't really more convenient than a basic vinaigrette like this one, made in big batches from real ingredients, which can also live happily and indefinitely in your refrigerator door.
Provided by Julia Moskin
Categories easy, lunch, quick, snack, salads and dressings, main course, side dish
Time 10m
Yield About 1 1/4 cups
Number Of Ingredients 6
Steps:
- In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.
- Add olive oil 1/3 cup at a time, shaking very well after each addition, until smooth and emulsified (you may want to wrap a kitchen towel around the container, just in case). Taste and add more olive oil, 1/4 cup at a time, if dressing is too tart.
- Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 70 milligrams, Sugar 0 grams, TransFat 0 grams
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 :
MUSTARD VINAIGRETTE
A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It's also great with cooked vegetables like beets or broccoli and with grain salads.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, condiments
Time 40m
Yield About 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
- Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 71 milligrams, Sugar 0 grams, TransFat 0 grams
SARASOTA'S CREAMY ROASTED CELERY SALAD DRESSING
It takes a little time because I like to roast the celery for a deep rich flavor, but it is worth it ... a great salad dressing. Over leafy greens, roasted vegetables and even over grilled fish. There are endless uses. My favorite is a leafy mix of Bibb or Boston lettuce mixed with Arugula, some roasted grape tomatoes, fennel, mushrooms, onion and red pepper, topped with the celery dressing and feta cheese for an absolute wonderful summertime salad. Serve along side some grilled fish or chicken for a perfect summertime dish. Once the celery is roasted, the rest is just finished up in the food processor or blender. It is simple and easy. Just refrigerate until ready to use.
Provided by SarasotaCook
Categories < 60 Mins
Time 35m
Yield 1 1/2 cups dressing, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Celery -- In a small bowl, add the celery, oil, salt and pepper and toss well. Put on a small baking sheet lined with either parchment paper or foil and bake at 425 for about 15-20 minutes (medium shelf) until the celery begins to soften. You don't want the celery to brown. You can reduce the heat to 400 if it is browning too much. Remove the celery and let cool.
- Dressing -- To a small food processor or a blender, add the cooled celery, garlic, scallions, shallots, vinegar, celery seed and celery salt (go easy, you can always add more), pinch of pepper and pulse a few times to break everything up. Add in the mustard, mayo and pulse again. Then, slowly add in the oil as the blender or food processor is running on low speed. This will help to emulsify the dressing. Drizzle in the oil slowly. If the dressing is too thick, just add a tablespoon or two of water just to help thin it out. For me, I prefer mine thick, but it depends how thick you like your dressing. Just a little water will thin it right out, it doesn't take much.
- Season -- Once it is all pureed, check for seasoning. Since you are using celery salt -- I don't add any additional salt, but a little more pepper may be needed.
- Serve -- Use over your favorite grilled vegetables or a tossed salad. It is also wonderful over grilled fish. ENJOY!
- NOTE: 30 minutes cooking time includes roasting the celery.
Nutrition Facts : Calories 260.5, Fat 24.9, SaturatedFat 3.4, Cholesterol 7.6, Sodium 259, Carbohydrate 10, Fiber 1.1, Sugar 3, Protein 1
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