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So I’ve made a couple of spinach salads now. Thursday night was the best one: Bordeaux spinach, sliced green onions (white ends), sliced daikons, parsley, and salad burnet with a mustard-y vinaigrette. Here’s a pic.

spinachsalad

The salad burnet was really nice addition. I don’t like cucumbers so I was hesitant to try it, but I’m so glad I did. It added a crisp, fresh taste to the mix.

I don’t think the dressing was as important to the salad as the ingredients, but here’s what I’ve been using so far.

Herb-mustard vinaigrette

Mix up

1/8 cup white wine vinegar

1/8 cup white vinegar (I ran out of white wine vinegar.)

3 tbsp water

1 tsp dried herbes de Provence

1 tsp ground mustard

Then add

½ cup canola oil

Mix again, chill, and serve.

You could also add some honey to make it a little sweeter. (But I don’t think the Bordeaux needs it.)

mustardvin

I found this great little beaker for making dressing on clearance at Tuesday Morning. It has recipes on the side, but they seem awfully oily to me.

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