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- 3 tablespoons balsamic vinegar
- 1 1/2 tablespoons minced shallot
- 1 tablespoon Dijon mustard
- 1 tablespoon minced fresh basil
- 1 teaspoon minced fresh tarragon
- 1 teaspoon minced fresh thyme
- 4 cups (packed) mixed baby lettuces (about half of 4.5-ounce package)
- 3/4 cup cherry tomatoes, halved
- 8 large fresh basil leaves, thinly sliced
Combine vinegar, shallot, Dijon mustard, basil, tarragon and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Cook green beans and asparagus in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain. Cut vegetables into 1/2-inch pieces; place in large bowl. Add lettuces, tomatoes and sliced basil leaves. Toss salad with enough dressing to coat.
Farmer’s Market Salad With Herb Dijon Vinaigrette
When we left Italy in December to return to North America for the winter, the one thing I knew I really was going to miss were the local street markets. These markets rotated from town to town each day of the week, and on average we would visit a market at least three times a week to buy all of our fresh seasonal produce. Once stateside though, I was thrilled to find out that a new farmer’s market had just begun to run every Saturday just a block away from our house. There are a number of different booths at this market selling everything from fresh plants, baked goods, olive oil and fresh seafood, but what excited me most was to see the booths selling fresh, seasonal organically grown produce. We now visit the market almost every Saturday and I usually cannot help myself and end up buying a couple of bags full of fresh greens and freshly picked vegetables. One farmer even has every lettuce you could imagine for sale, and these amazing greens inspire me weekly to create what I now call my “Farmer’s Market Salad”.
A salad does not have to be boring, although most folks think a salad is simply a handful of lettuce, perhaps a tomato, cucumber and maybe a chopped green onion or two. Once you start with some really great fresh crisp greens though you can add a myriad of other fruits and vegetables to create a unique and delicious salad no one could ever call boring. My salad changes weekly depending on what market vegetables catch my eye, but the salad in the photo includes a variety of greens, yellow cherry tomatoes, icicle radishes, roasted beets, blanched green beans, cucumbers, garbanzo beans, and chopped fresh fennel, all dressed with a zesty dijon herb vinaigrette (see dressing recipe below). You can choose your own salad favorites, but do try and think of vegetables you normally might not include in your salads.
Herb & Dijon Salad Dressing
'Tis the season to enjoy all of garden bounty! Fresh produce is abundant, and what better way to enjoy it than in a salad with a delicious dressing. I was invited to a friend's last week and was asked to bring a salad. I decided I wanted to make something that really highlighted the wonderful fresh herbs from my garden, as well as the gorgeous produce of the season. There is something about a great dressing that really makes it so much more inviting and exciting.
Herb & Dijon Salad Dressing
Yield: 4-6 servings
Preparation Time: 5 minutes
2 Tsp finely chopped fresh basil
2 Tsp finely chopped fresh chives
1 Tsp dried dill
1 Teaspoon Dijon mustard
2 Tablespoons olive oil
2 Tablespoons lemon juice
1/2 Tsp maple syrup (or a little more if you like it less tangy and more mellow)
2 twists of ground sea salt
Finely chop the fresh basil and chives. Add them into the bowl (or mason jar) that you will be mixing your salad dressing in. Next add the dried dill.
Add in your Dijon mustard, olive oil, lemon juice, maple syrup and salt.
Whisk, or shake (if in a closed mason jar), your ingredients to thoroughly combine the salad dressing. Taste the dressing, and if you find it a bit too tangy, add 1/4 tsp to 1/2 tsp more of maple syrup to make the flavour a bit more mellow.
Prepare fresh salad ingredients for 4-6 generous servings and add the dressing to the greens. Toss the dressing with the salad and enjoy!
Autumn is such a beautiful time of the year, but with it comes a sort of melancholy feel. Those who love summer and live in the northeast understand what I am saying. As the warmer weather begins to fade, the leaves start floating gracefully down from the trees, and we are reminded once again that winter is just around the corner. Many feel sad that the warmer months are behind us, wishing if only they could have captured that time better as it slipped so easily away from them.
How about instead of lingering in the past and what we wish we could still have, we appreciate what is right in front of us. Gorgeous colors, the growth of new fruits and vegetables, and a cooler, crisper air to wake up to. These things are perfect in their own way. So instead of wishing we had more of the summer, let’s open our arms to fall and everything that comes with it.
For this recipe we wanted something slightly different that still says “fall” in the colors and flavors. Instead of opting for the famed sweet potato or pumpkin, we used golden beets. Rather than walnuts or pecans, we chose toasted sunflower seeds. No raw red onion used here, instead we caramelized yellow onion. Topped with feta (or blue cheese if you are feeling daring) is the perfect balance of salty to sweet. And everything is cooked to allow for easy digestion for the best absorption of minerals.
The herb dressing is a classic. When we make a dressing it is pretty much some derivative of this recipe, and we love it just the way it is with any type of salad. Here the apple cider vinegar works perfectly as a fall addition, and the herbs, well, who doesn’t love a touch of something fresh and green?
As the months continue to roll over, let’s look at this change as something to welcome and be grateful for rather than something to resist and reject. There is beauty in every season, every month, every week, every day, and every moment. Let’s open our eyes to that and enjoy it for what it is: exactly what we need at this moment in time.
What You’ll Need:
- 1 bunch of kale, stems removed and rinsed
- 1 beet, peeled and chopped
- 1 onion, halved twice and sliced thin
- 2 T raw sunflower seeds
- 2 T crumbled feta
- grass-fed butter and/or olive oil for cooking
- sea salt
- 1 T chopped fresh parsley
- 1 tsp chopped chives or green onion
- 1 tsp dijon
- 1/2 lemon, juiced
- 1/4 c. ACV (apple cider vinegar)
- 3/4 c. extra virgin olive oil
- sea salt and black pepper
This will make more dressing than you need for this recipe. Save the rest in the fridge for your next salad.
37 Healthier Dressings, Spreads, and Marinades to Sauce Up Your Life
Dressings, condiments, and marinades add some kick to our plates. But when it’s super simple to just pour them out of bottles, the nutrition labels might point to several reasons why store-bought options aren’t the best idea: They add empty calories, sugar, and sodium.
That’s three uninvited dinner party guests to turn away at the door. Instead, make your own — it’s super easy and way better for you.
Here are 37 recipes to make dressing that salad a little healthier, slathering that burger bun a little more wholesome, and marinating that meat a little more natural.
Give your salad a funky top hat.
1. Olive oil
Sometimes all a salad needs is a drizzle of some really good olive oil. A little fat is never a bad thing.
In fact, research actually found that full-fat salad dressings may help the body better absorb certain nutrients (specifically carotenoids). Goltz SR, et al. (2012). Meal triacylglycerol profile modulates postprandial absorption of carotenoids in humans. https://onlinelibrary.wiley.com/doi/abs/10.1002/mnfr.201100687
Extra virgin olive oil (aka EVOO, the purest form of olive oil) typically has the best flavor and is top-notch when used in its raw form.
Plus, it’s high in omega-3s, including oleic acid. These play an essential role in keeping brain cells healthy. It’s also high in phytochemicals, antioxidants that may help people prevent some types of cancer. Ranjan A, et al. (2019). Role of phytochemicals in cancer prevention. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6834187/
2. Fruit n’ nut delight
There’s nothing better than making a dressing packed with whole-foods! It’s like adding more nutrition via your sauce.
Get all the benefits of whole-fruit and nuts by mixing them into a dressing. The addition of nuts also creates creaminess while adding some heart-healthy fats and fiber.
- 1/3 cup chopped nuts
- 1/2 cup chopped fresh fruit
- 1/4 cup unsweetened soy or almond milk
- 1 tablespoon lemon or lime juice
3. Mighty avocado dressing
It’s no secret that here at Greatist that we’re huge fans of the mighty avocado.
The creaminess of the avocado makes for a great texture without adding too much oil, and the flavor adds richness and depth to any salad.
You can add a rich, tangy touch to any crunchy salad with a mix of:
- 1 avocado
- 1 cup plain yogurt (we choose Greek yogurt!)
- 1/4 diced red onion
- 1 teaspoon dill
- some other spices
4. Roasted tomato vinaigrette
Any dressing that has another serving of whole vegetables gets an A+ in our books.
The addition of whole roasted tomatoes to this dressing recipe not only adds tons of great nutrients but also achieves an awesome hearty texture.
Plus, tomatoes are a great source of lycopene, a carotenoid (antioxidant) that’s been associated with everything from a reduced risk of prostate cancer, Fraser GE. (2020). Tomato consumption and intake of lycopene as predictors of the incidence of prostate cancer: The adventist health study-2. https://link.springer.com/article/10.1007%2Fs10552-020-01279-z all the way to preventing cardiovascular disease. Mozos I, et al. (2020). Lycopene and vascular health. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5974099/
- 12 ounces plum tomatoes
- 1 tablespoon garlic
- 1 tablespoon EVOO
- 1 teaspoon Italian seasoning
- 2 tablespoons red-wine vinegar
It’s a perfect topper for a green salad or roasted veggies or meat.
5. Cheat-sheet buttermilk ranch
Ranch dressing is one of those classic childhood favorites (or maybe late-night college pizza flavors?) that piques our indulgence every once in a while.
But the kind from the bottle, typically packed with buttermilk, oil and egg yolks, and in some cases added sugar, thickeners, and preservatives, isn’t exactly an everyday treat.
- 1/2 cup and 1 tablespoon non-fat buttermilk
- 3 tablespoons white-wine vinegar
- 1 tablespoon fresh basil
- 1 1/2 teaspoon cup chives
- 1/4 teaspoon garlic
You can replace that classic flavor any night of the week (guilt-free).
6. Classic lemon vinaigrette
Emeril Lagasse has it right with this one. His salt-free recipe recreates that classic French vinaigrette flavor without maxing out your daily sodium intake.
What’s the trick? There is none. Just mush together the following ingredients in a blender:
- 2 tablespoons fresh herbs, including parsley, tarragon, chives, and oregano
- 1 tablespoon shallots, minced
- 1 teaspoon garlic, minced
- lemon and lime zest
- 1 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1/4 cup grapeseed oil
7. Sweet honey dressing
Sometimes fruit needs a little dressing too, right?
Try blending up the following ingredients:
- 1 cup plain Greek yogurt
- 2 tablespoons honey (or agave)
- 1 tablespoon grated orange zest
- the juice from 1/2 a lemon
You get the sweetness and the citrus kick, as well as the richness of the yogurt.
8. Green goddess
This classic avocado dressing is perfect for summer (well, it’s perfect anytime, but the mint and cilantro give it a summery tang).
- the meat of 1 avocado
- 1 1/2 cup fat-free buttermilk
- 1/4 cup fresh herbs (tarragon, mint, parsley, and cilantro work well)
- 2 tablespoons rice vinegar until smooth.
9. Maple mustard dressing
Tangy. Sweet. Who doesn’t love the combo of maple and mustard?
This dressing is the perfect combo and goes well with any hearty salad —especially mixed greens with goat cheese, pecans, and beets.
Plus it’s easy to throw together. Just blend up:
- 2 tablespoons coarse-grain mustard
- 1/4 cup maple syrup
- 1/2 cup walnut or canola oil
- 1/4 cup apple cider vinegar
- 2 tablespoons soy sauce
- sprinkling of salt and pepper
(Yes, this is a personal favorite!)
10. Easy apricot
Here’s another recipe that uses fresh fruit for a powerful effect.
A chopped, whole apricot forms the base of this dressing along with a tablespoon of apple cider vinegar and a teaspoon Dijon mustard, making this salad dressing a perfect mash-up of sweet and savory.
You’ll also need to throw in:
- 1 tablespoon lemon
- 7 drops stevia
- 1/4 cup olive oil
- 1/4 teaspoon salt
And by using fresh fruit, you eliminate the need for added sugar, which puts it head and shoulders above many bottled dressings.
11. Ginger carrot dressing
The delicious orange pulpy dressing that coats Japanese-inspired restaurants’ green salad has a secret.
You ready? It’s white miso paste!
- 1 cup sliced carrots
- 1 small shallot
- 1 piece of fresh ginger (measuring about 2 inches)
- 1/4 cup white miso
- 2 tablespoons rice vinegar
- 3/4 teaspoon sesame oil
- 1/3 cup canola oil
12. Classic honey mustard
We’ll dip anything in honey mustard dressing. Chicken fingers? Done. Fries? Absolutely. Apple slices? Hey, don’t judge!
The replacement’s simple, with just four ingredients:
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/2 cup olive oil
13. Simply citrus
Fresh citrus juice is a perfect accompaniment to greens. It just makes them pop. A mix of juices (orange, grapefruit, lemon, and lime) is what makes this dressing even more special that your average.
Combine 3 tablespoons of each citrus juice with 1 1/2 cups olive oil, and add salt and pepper to taste. Shake or whisk the whole shebang until it’s well combined.
If your salad’s full of nuts, you’ll absolutely love drizzling this zingy concoction over the top.
14. Lemon Caesar
Perhaps the most ubiquitous of any salad dressing, the classic Caesar can certainly take a toll on any healthy diet (it is a dangerfood, after all).
Instead of the classic egg yolk-based dressing, try this combo as a healthy alternative:
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire
- 2 cloves garlic
- 1/2 cup olive oil
- 1 tablespoon plain Greek yogurt
- a dash of pepper
This makes 2—3 servings, so why not share the Caesar love.
15. Yogurt herb Dijon spread
Non-fat Greek yogurt is a great way to get a creamy dressing without the extra fat (and it adds an extra dose of protein to boot).
- 1/2 cup plain Greek yogurt
- 2 tablespoons Dijon mustard
- 1/4 cup chopped fresh herbs
Serve this alongside veggie sticks or toasted pita and watch the mmmms roll in.
Even though the shelf-stable varieties might not be such a healthy choice (most are packed with sugar/ high-fructose corn syrup, and all), this popular tomato-based condiment is actually pretty healthy.
Try this simple recipe made with a base of tomato paste, apple cider vinegar, and a handful of spices.
17. Horseradish sauce
Bloody Mary lovers rejoice! Horseradish is packed with glucosinolates, compounds that also run rampant in cruciferous veggies (like cauliflower).
They are associated with reduced cancer-related damage to the lungs and stomach by carcinogens. Maina S, et al. (2020). Human, animal and plant health benefits of glucosinolates and strategies for enhanced bioactivity: A systematic review. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7464879/ They may potentially enhance your body’s protection against some cancers.
While its sauce has less of a nutritious kick than, say, chomping on raw horseradish, it’s a far more pleasant experience. To make your own, you just need a horseradish root, water, vinegar, and salt.
18. Hot sauce
This bad boy’s OK to get out of the bottle.
Capsaicin is the star of this spicy sauce. It’s what gives chili peppers their heat and can boost metabolism.
Plus, some studies suggest that this compound can help the body use fat as fuel more effectively. Rogers J, et al. (2018). Capsaicinoids supplementation decreases percent body fat and fat mass: Adjustment using covariates in a post hoc analysis. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6088424/
So, if you can handle the hot ones, why not?
19. Avocado spread
This might be the simplest “spread” out there. Here are the steps:
That’s it. Job done. Put your feet up, weary traveller, for you have nailed the avocado spread.
Pro tip: Adding a few drops of lemon or lime juice keeps the color bright.
Because of its high (healthy) fat content, mashed avocado makes a great substitute for creamy sandwich spreads, like mayonnaise. Plus, it’s a great source of omega-3s.
Hummus is another great alternative to mayo. It’s just as creamy, even more flavorful, and offers a little extra protein and fiber.
Just be careful not to overdo it! More than 1 tablespoon or 2 and this spread can get a little calorie-heavy.
21. Vanilla almond butter
When you want a high fiber, protein-packed snack, try using this vanilla almond butter on the classic PB&J instead of the standard peanut butter.
This recipe uses only five ingredients:
- 2 cups raw almonds
- 2 cups roasted, unsalted cashews
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1 or 2 tablespoons honey
Take all that with a pinch of salt (literally) and blend it.
Basic pesto can turn any panini or grilled cheese into something a bit fancier
- 2 bunches fresh basil
- 2 sun-dried tomatoes
- 5 cloves garlic
- 3/4 cup of EVOO
Blend them until smooth and… hey presto! Pesto.
If you’re not so crazy about the pungent garlic flavor, roast it first.
23. Green mayo
Ewwww, what? Don’t run away just yet, though.
We’re not so crazy about mayonnaise by itself, but throwing in a dose of greens makes anything a bit healthier (for those who really can’t get enough mayo) (there’s definitely such a thing as enough mayo, by the way).
Check out this recipe, which takes the classic base for homemade mayonnaise and adds:
- 75 grams spinach
- 40 grams watercress
- 40 grams parsley
- 2 tablespoons chopped tarragon
- 1 tablespoon chives
Throw in a splash of lemon juice and a dash of salt and pepper, and this one comes with the Greatist seal of approval.
24. Cranberry orange thyme sauce
When it’s thyme to relive Thanksgiving with one of those turkey cranberry sauce sandwiches (or make use of the leftovers), reach for this fresh cranberry classic.
Flavored with thyme (hence the pun in the opening sentence) and sweetened with orange juice and honey, this cranberry sauce goes great with poultry any time of the year.
Weekend Recipe: French Potato Salad with Dijon Mustard and Fines Herbes
America's Test Kitchen has created their own recipe for the best kind of potato salad: that without mayonnaise. Plus you get to use a bunch of unusual herbs!
French Potato Salad with Dijon Mustard and Fines Herbes
2 lbs small red potatoes (about 2-inch diameter), unpeeled, scrubbed, and cut into 1/4-inch-thick slices
2 tablespoons table salt
1 medium clove garlic , peeled and threaded on skewer
1-1/2 tablespoons Champagne vinegar or white wine vinegar
2 teaspoons Dijon mustard
1/4 cup olive oil
1/2 teaspoon ground black pepper
1 small shallot , minced (about 2 tablespoons)
1 tablespoon minced fresh chervil leaves*
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh chives
1 teaspoon minced fresh tarragon leaves
Place potatoes, 6 cups cold tap water, and salt in large saucepan bring to boil over high heat, then reduce heat to medium.
Lower skewered garlic into simmering water and partially blanch, about 45 seconds. Immediately run garlic under cold tap water to stop cooking remove garlic from skewer and set aside.
Continue to simmer potatoes, uncovered, until tender but still firm (thin-bladed paring knife can be slipped into and out of center of potato slice with no resistance), about 5 minutes.
Drain potatoes, reserving 1/4 cup cooking water.
Arrange hot potatoes close together in single layer on rimmed baking sheet.
Press garlic through garlic press or mince by hand.
Whisk garlic, reserved potato cooking water, vinegar, mustard, oil, and pepper in small bowl until combined.
Drizzle dressing evenly over warm potatoes let stand 10 minutes.
Toss shallot and herbs in small bowl.
Transfer potatoes to large serving bowl add shallot/herb mixture and mix gently with rubber spatula to combine.
*If fresh chervil isn't available, substitute an additional 1/2 tablespoon of minced parsley and an additional 1/2 teaspoon of tarragon.
**For best flavor, serve the salad warm, but to make ahead, follow the recipe through step 2, cover with plastic wrap, and refrigerate. Before serving, bring the salad to room temperature, then add the shallots and herbs.
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Salad with Herb-Dijon Dressing - Recipes
When we left Italy to return to North America for the winter last year, the one thing I knew I really was going to miss were the local street markets. These markets rotate from town to town each day of the week, and on average we would visit a market at least three times a week to buy all of our fresh seasonal produce. Once stateside though, I was thrilled to find out that a new farmer’s market had just begun to run every Saturday just a block away from our house. There are a number of different booths at this market selling everything from fresh plants, baked goods, olive oil and fresh seafood, but what excited me most was to see the booths selling fresh, seasonal organically grown produce. We now visit the market every Saturday and I usually cannot help myself and end up buying a couple of bags full of fresh greens and freshly picked vegetables. One farmer even has every lettuce you could imagine for sale, and these amazing greens inspire me weekly to create what I now call my “Farmer’s Market Salad”.
A salad does not have to be boring, although most folks think a salad is simply a handful of lettuce, perhaps a tomato, cucumber and maybe a chopped green onion or two. Once you start with some really great fresh crisp greens though you can add a myriad of other fruits and vegetables to create a unique and delicious salad no one could ever call boring. My salad changes weekly depending on what market vegetables catch my eye, but the salad in the photo includes a variety of greens, yellow cherry tomatoes, icicle radishes, roasted beets, blanched green beans, cucumbers, garbanzo beans, and chopped fresh fennel, all dressed with a zesty dijon herb vinaigrette (see dressing recipe below). You can choose your own salad favorites, but do try and think of vegetables you normally might not include in your salads. I call my Farmer’s Market Salad a “multivitamin in a bowl”, and if you enjoy one of these delicious salads a couple of times a week you really will not need to take additional multivitamins!
A Few Of My Favorite Healthy Salad Tips
* Begin your market salad with the freshest greens you can find. Choose lettuces with different textures, colors and flavors such as romaine, radicchio, frisée, mache (lamb’s lettuce), arugula, escarole to name just a few of my favorite varieties.
* Think color and texture and add as much as both as you can to every salad you make to boost the nutritional value and flavor.
* Roasted vegetables such as beets, sweet peppers, or baby red potatoes are delicious sliced, or cubed onto salad greens.
* Thinly sliced raw vegetables such as mushrooms, fennel, carrots, zucchini, celery and artichokes add a nice crunchy texture to salads. Think also fresh broccoli florets cut into small bite sized pieces.
* Fresh herbs add a delicious earthiness to any salad and some of my favorites are tarragon, chives, sage, basil, mint, dill, and parsley.
* The addition of beans can take a salad from side dish to main course, and canned beans work just fine when thoroughly rinsed. I like to add garbanzo, cannellini, or black beans to my salads. Adding beans to a salad can turn it from an appetizer to a main course!
* Adding nuts gives a salad added texture and crunch, as well as a lot of health benefits. My favorites are walnuts, almonds, pine nuts or pecans.
* Use your leftover stale wholegrain bread to make your own salad croutons. I slice Italian whole wheat country bread, cube it and toss it with some olive oil and dried herbs and bake the croutons in a 350 degree F. oven until crisp and golden brown. I rarely ever throw out any leftover bread by using it for breadcrumbs or salad croutons.
* Seasonal fruit is always delicious on salads whether it be crisp apples and pears, or sweet, ripe strawberries, blueberries or citrus sections. If using fresh apples and pears you should toss them in a little lemon water to prevent any discoloration.
* For special occasions or when entertaining you can dress a salad up by garnishing it with edible flowers. Some flowers I like to use are nasturtiums, pansies, or sage flowers.
* Cheese is always a welcome addition to a salad whether it is a grated hard cheese such as Parmesan or Pecorino, or a soft crumbled blue cheese or goat cheese. If you are watching your fat intake just keep the cheese portions small. A little generally goes a long way and adds a lot of flavor.
* Once you have chosen a selection of crisp greens, amazingly colorful vegetables, and a few choice toppings think carefully about what you want to dress your salad with. Stay away from thick, creamy, and heavy fat based dressings that will add a boatload of fat grams and calories to your salad and instead make a light homemade vinaigrette that will allow the natural flavor of your salad ingredients to sing! Choose olive oil as your dressing oil of choice as it is a heart healthy mono-unsaturated oil rich in antioxidant properties.
Although I normally toss a simple green salad with a basic oil and red vinegar or lemon dressing, I feel my Market Salad requires something with a little more body and flavor so I top it with this tasty Herb Dijon Dressing which goes well with almost any vegetables.
Herb Dijon Vinaigrette
1 Tablespoon Dijon Mustard
2 Tablespoons Wine Vinegar (I Use Both Red & White Depending On My Mood)
6 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Chopped Fresh Herbs (Any Combination Of Chives, Basil, Tarragon, Parsley, Mint, or Thyme)
Sea Salt & Cracked Black Pepper
Whisk ingredients together until well blended and drizzle onto or toss with your salad.
All ingredients in this recipe:
undefined, undefined (Garlic, Dijon Mustard [water, organic mustard seeds, organic vinegar, salt, organic turmeric, organic spices], Dried Basil, Brown Sugar [organic raw cane sugar, organic molasses], White Wine Vinegar [aged white wine vinegar], Buttermilk [organic cultured lowfat milk, organic nonfat milk, salt, vitamin A palmitate, vitamin D3]), Red Potatoes, undefined, undefined, undefined (Mayonnaise [organic expeller pressed soybean oil, water, organic egg yolks, organic whole eggs, organic distilled white vinegar, salt, organic white mustard (organic distilled vinegar, water, organic mustard seeds, salt, organic spices), organic lemon juice concentrate], Greek Yogurt [pasteurized organic whole milk, organic sweet cream buttermilk, living yogurt cultures: L. acidophilous, L. bulgaricus, S. thermophilus, and Bifidobacterium lactis], Agave [organic agave syrup], Apple Cider Vinegar [apple cider vinegar], Stone-Ground Mustard [water, organic mustard seeds, organic vinegar, salt, organic spices], Sea Salt, Black Pepper), undefined, undefined, undefined, undefined
Contains Milk, Egg And Soy
Allergens may be reflected in pantry items listed in the “What You’ll Need” section of the recipe card.
Generic USDA information is used in the nutritional analysis, ingredient list, and allergen declaration of pantry items. Pantry items are found in the "What You'll Need" section of the recipe card.
Manufactured on equipment that processes products containing egg, fish/shellfish, milk, sesame, soy, peanuts, and tree nuts.
Returning home from a restorative trip to the Ojai Valley, I was inspired to bake cookies using Spring herbs and citrus that filled the air this time of year. The buttery undertones and neutral flavor of shortbread to allow the lavender, rosemary and orange to shine through. A simple orange icing takes this cookie to the next level. Gather Cookies: 1/2 cup of butter 1/4 cup of sugar 1 1/2 cups of einkorn flour 1 tsp of vanilla extract a&hellip
Salad with Herb-Dijon Dressing - RecipesPosts tagged salad dressing
Moroccan Carrot Salad. This Moroccan Carrot Salad recipe is delicious, nutritious, colourful and a unique side dish! It is quick and easy recipe to assemble, including the homemade salad dressing, and has a gourmet feel! This is also a wonderful dish that you can make in advance for potlucks.
This Asian Harvest Noodle Salad is an easy recipe and healthy late summer that features vermicelli rice noodles and a homemade low calorie Asian dressing. Our family loves easy meals, and especially noodles for salad bases, making them a fun and kid-friendly meal. We also love that the harvest vegetables (peppers, carrots and gorgeous rainbow chard) in this side dish are versatile and can easily be used in more than one dish throughout the week to avoid food waste! And when it comes to using up those delicious and abundant harvest vegetables available in the late summer season, this sesame Asian salad dressing makes them taste about as amazing as you can imagine!
This Grilled Potato Niçoise-Style Salad is an easy recipe and healthy summer meal that is a perfect outdoor BBQ dinner idea for busy families! Warmer summer nights has our family cooking dinner recipes outside! This is a quick & easy dinner that allows the potatoes to cook in under 8 minutes by slicing them thinly. The Carisma potatoes by EarthFresh really shine in taste and texture for this grilled salad family meal.
You don't need to buy coleslaw dressing. If you're wondering what dressing to use for coleslaw, this recipe for the salad has a mayonnaise-based dressing that tastes authentically homemade. It is fast, easy to make, and I'll bet you have the ingredients on hand in your pantry already! Cabbage is a seasonal vegetable almost year round in Canada, which makes this one of our regular family dinner recipes on a budget that we enjoy. This post also includes a link to a seasonal vegetable calendar.
Herb & Dijon Salad Dressing Recipe. Are you looking for an easy fresh spring and summer salad dressing? This olive oil based dressing is full of the flavours of the season. Imagine an herb vinaigrette salad dressing with a hint of dijon, which is the perfect match for a leafy salad that uses up all the tastes of summer straight from the garden! If you have things growing all summer long, you will never need to buy another salad dressing again!