It’s the time of New Year resolutions… another one of mine – eat more salads at home.
I tend to eat big salads when I eat out or a side salad when I feel what I am eating is not that healthy – like a pizza. I try to add more nutrition by accompanying whatever I am having with a salad. But at home, sometimes I get lazy. But I have noticed that when I am hooked to the taste of an awesome dressing, I look forward to eating a salad at home everyday.
This is my new vice – Mustard Vinaigrette. Easy, tasty, and goes well with any greens and vegetables you might fancy in your salad. I did this to accompany my not-so-healthy veggie “chicken” nuggets.
I make this by “eye-balling” the ingredients… so bear with me here on the quantities.
1 tbs Dijon or Grain Mustard
1 tbs Apple cider vinegar
Salt and Pepper to taste
Extra-virgin Olive oil
In the same bowl you’ll prepare your salad, whisk together the vinegar, mustard, salt and pepper.
Then, pour olive oil slowly while whisking it in, until you get a nice emulsified dressing mixture.
Taste to adjust any seasonings.
Add any greens and vegetables you crave on your salad.
I am sure you could use this vinaigrette to season grilled vegetables – like portobello mushrooms, peppers, onions, etc.