The Orange Slate

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Everyday Balsamic and Dijon Mustard Vinaigrette

September 16, 2013


Mark and I eat a lot of salads. Chicken salads, pasta salads, kale salads, salads with nuts . . . the list goes on and on. Yes, I try to eat a lot of vegetables just because it’s good for you but I also am continually amazed at the multitude of lovely dishes that can be created from fresh vegetables! Salads can really be as diverse as the world’s array of produce.

We get a crop share each week and so I frequently have some new unusual vegetable to try out. Although I like to try making new dressings and vinaigrettes also, I (probably too often) fall back onto my trusty Balsamic-and-Dijon-Mustard vinaigrette. It adds the perfect touch of tangy freshness to any salad. I even use it on pasta salads. It also takes about 3.5 minutes to make, which is a nice perk when you are trying to prepare a healthy fresh meal on a busy weekday.


Balsamaic and Dijon Mustard Vinaigrette

1/4 cup olive oil

2 tbl. balsamic vinegar

l tbl. Dijon Mustard

1/4 tsp of sugar

Combine ingredients in a working glass or small measuring cup and whisk briskly. Refrigerate until use. Add to a green salad immediately before serving. Add to a pasta salad 30 minutes before serving and allow ingredients to marinate. This recipe provides a light dressing for a salad for 4 people. If more is needed, simply double it. This vinaigrette can be prepared several days ahead of time. Simply re-whisk before use.


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  1. My mother in law introduced to me the novel (to me) idea of making a whole week’s worth at once. It revolutionized my life. I despise making salad dressing. I make it in a leftover pepperoncini jar. Marty’s the clever cook of the two of us, and he likes to add a tiny bit of honey instead of sugar (it helps it emulsify), 1/4 tsp of garlic chili sauce (sriracha brand), and 1/4 tsp. of miso (soybean) paste. Because he loves miso soup and I never make it for him, poor dear. Then you just get it out of the fridge 30 minutes before you need it (the olive oil congeals in the ‘fridge) and shake it up before pouring it onto the salad.

    1. That is a GREAT recipe! I am definitely trying you. Your comments always make me laugh . . . the image of you – angry at the dressing – is a riot!;-)

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