Thursday, January 3, 2013

Paleo Honey Mustard Vinaigrette

I used to be a bottled salad dressing addict. Now, I knew enough not to buy the mainstream stuff... take, for example the label from one popular brand's fat-free chunky blue cheese:

INGREDIENTS: WATER, MALTODEXTRIN, WHEY (MILK), DISTILLED VINEGAR, MODIFIED CORN STARCH, SUGAR, SALT, CELLULOSE GEL AND CELLULOSE GUM, AUTOLYZED YEAST EXTRACT, PHOSPHORIC ACID, NATURAL AND ARTIFICIAL FLAVORS (MILK), PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OILS**, XANTHAN GUM, COLOR ADDED, BLUE CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES)**, SORBIC ACID AND SODIUM BENZOATE AND CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY), PROPYLENE GLYCOL ALGINATE, MUSTARD SEED, LACTIC ACID, GREEN ONION*, SPICE, DISODIUM GUANYLATE, DISODIUM INOSINATE, SODIUM CASEINATE (MILK), DL ALPHA TOCOPHERYL ACETATE (VITAMIN E).

I still felt pretty validated by the choices I made at Whole Foods and Trader Joes, though. While the brands *do* have some reasonably healthy choices, obviously the best method is to make your own. I don't do well with too much balsamic vinegar, so in a rush I opt for lemon, olive oil, salt and pepper.

When I have a couple of minutes to whip out the whisk, though, I make what has become my favorite dressing. The tang and sweetness compliment most greens and toppings; it goes particularly nicely with peppery arugula.

Tonight I used it to dress an arugula salad made with red onion, pear, macadamia nuts and pomegranate seeds.

Paleo Honey Mustard Vinaigrette

juice of 1 lemon
2 tbs. apple cider vinegar
1 tbs. Dijon mustard
1 tsp. raw honey

1/4 cup olive oil
large sprinkle garlic powder

salt & pepper, to taste
sprinkle of red pepper flakes (optional) 

Combine lemon juice, vinegar, mustard and honey in a small bowl. Add olive oil in a gradual stream, whisking constantly. Season to taste with garlic, salt, pepper and red pepper flakes (if using).

7 comments:

  1. I have been looking for an egg free dairy free dressing. This looks really good.

    I need to clarify some of the amounts...
    Are the quantities correct for the lemon, ACV, honey and Dijon? 1 tsp of honey seems tiny along with the other quantities. Also one quantity is listed as

    tbsp

    and another is

    tbs

    Do these both refer to tablespoon?

    Thanks, Patti

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    Replies
    1. Hi Patti!
      Yes, both tbsp & tbs refer to tablespoon. I usually only use the tbs. abbreviation, so sorry for my lack of consistency! I will edit the post.

      I did use just a smidge of honey as I was trying to avoid making this overly sweet. You can certainly tweak it to suit your taste buds though! When I recently made some mango honey mustard for my kids I needed to add a lot more honey than I would if I was just serving myself. Pls. do let me know how you like it it you try it!

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  2. Whipped this up for my lunch salad today - it is almost identical tasting to the honey mustard vinaigrette dressing that was on my salad I had at a restaurant last night for dinner. However, I can guarantee this is MUCH healthier than what I had last night! So yummy!

    ReplyDelete
    Replies
    1. so glad you liked it Amy! I love to make my own dressings.

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