MUSTARD VINAIGRETTE
This spicy honey-mustard dressing is an easy and versatile dressing for almost any salad!
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the vinegar, honey, mustard, pepper, salt, garlic, oil and hot sauce until thoroughly combined. Chill until serving.
Nutrition Facts : Calories 168.4 calories, Carbohydrate 1.9 g, Fat 18.2 g, SaturatedFat 2.8 g, Sodium 421 mg, Sugar 1.4 g
GREEN SALAD WITH MUSTARD VINAIGRETTE
Provided by Ian Knauer
Categories Leafy Green Mustard Appetizer Side Christmas Thanksgiving Vegetarian Quick & Easy Dinner Vinegar Healthy Christmas Eve Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Whisk together vinegar, mustard, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
- Add lettuce and toss to coat.
- What to drink:
- Josmeyer Les Folastries Gewürztraminer '05
IRISH ROOT SALAD WITH SPINACH, SHARP WHITE CHEDDAR, AND BACON-MUSTARD VINAIGRETTE
Steps:
- Make the bacon-mustard vinaigrette - click the link up above for the recipe. Set aside to allow flavors to mingle and reserve the bacon bits for a salad topping.
- Preheat the oven to 375 degrees.
- Wrap the mini golden beets in tin foil then drizzle with a bit of olive oil.
- Place into the oven and roast for 45-50 minutes, or until tender when poked with a knife.
- Remove the roasted beets from the oven then unwrap the foil and set them aside to cool for 10 minutes.
- Peel the beets with a small sharp knife. Slice each beet thinly.
- Place the arugula/spinach mix in a large serving bowl then arrange with the sliced beets, radish slices, carrot slices, red onion, bacon bits, and sharp white cheddar on top.
- Drizzle with bacon-mustard vinaigrette, to taste and season with freshly cracked pepper, to taste. Serve immediately. Enjoy.
MUSTARD SHALLOT VINAIGRETTE
Provided by Food Network
Yield 1 cup
Number Of Ingredients 7
Steps:
- In the bowl of a food processor fitted with a sharp blade, process the vinegar, mustard, honey, shallots, salt and pepper until the shallots are finely chopped. With the processor running, add the oil in a small stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to one week in the refrigerator, but should be brought to room temperature before using.;
MUSTARD VINAIGRETTE
Provided by Food Network
Number Of Ingredients 5
Steps:
- Combine all ingredients.
SHARP MUSTARD VINAIGRETTE
Categories Salad Dressing
Number Of Ingredients 5
Steps:
- Combine ingredients well.
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- Spoon the mustard into a large salad bowl, with a pinch of salt and a grind or two of black pepper. Add the vinegar to the mustard and whisk until completely blended and smooth.
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- Add all the ingredients to a deep jar, bowl, or container, and blend together for 10-15 seconds using a stick/immersion blender until your dressing is smooth and creamy.ORIf you don't have an immersion blender, add all ingredients to a bowl and whisk together for 1-2 minutes or place into a fully sealed, leak-proof jar or container and vigorously shake for 30-45 seconds.
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