Easy Mustard Vinaigrette
How often do you eat salad? You know that green, leafy, crunchy stuff that at times can taste a little like you are eating grass from your backyard? Maybe you want to cringe at the thought of forcing down a tasteless bowl of the stuff. I so get that! I’ve been there. But I have now returned to my love of salad. But it isn’t due to the lettuce!
I remember when I was pregnant with my second child. I went from being a salad lover (I seriously couldn’t get enough!) to a salad avoider. There was something about raw, leafy vegetables that was totally unappetizing. Maybe if you sprinkled a peanut butter cookie on top you might have been able to tempt me. Maybe.
It took me a long time to get over this aversion. I pretty much stuck to cooked vegetables for a couple years before I was willing to try salad again. And, of course, I tried various salad dressings to help me get over it.
And then I started focusing on having a real food diet. No more ingredients that I couldn’t pronounce or even know what they were. I basically stopped eating ingredients in foods that I didn’t find in my own kitchen. So that meant that I had to abandon the million salad dressings I had in my fridge. (Admit it. I bet you have at least 3 different types in your fridge!)
Add to that the Whole30 rules and all your dressings are suddenly out the window.
So I switched to just olive oil and balsamic vinegar. Now, don’t get me wrong. I still enjoy the taste and simplicity of just pouring a little of each on my salad. But it didn’t really get me excited about eating salad.
Can I tell you a secret? I love eating salad again! And it is all because I found a salad dressing that I love.
One of the things I love about this amazing recipe is that it is easy. That is pretty much my #1 criterion for a recipe. Well, that and that it should taste good. And this recipe is beyond just tasting good. It is pretty much the reason I look forward to eating my salad every day. I love the flavors. It is zesty without being sharp. It is so flavorful but so simple to make. And it is versatile. (My mother-in-law says she loves to dip her chicken in it too!)
Since I am not a huge fan of the flavor of olive oil overpowering the rest of the ingredients, I prefer that the taste of the oil is more subtle. That is why this vinaigrette is not heavily weighted towards the oil.
One of the other great benefits of this salad dressing is that it is Whole30 compliant, Paleo, keto friendly and sugar-free.
Since this is a mustard vinaigrette, it obviously contains mustard. I use basic yellow mustard. You probably already have that in your fridge, right? Just check the ingredients on your mustard to make sure that it is compliant if you are doing the Whole30 or keto diet. Many of the generic and brand name yellow mustards are.
So, how can you pass up a Whole30, Paleo, real food, keto friendly, and sugar-free recipe? And especially one that you can use to get even better for you foods into your diet (i.e. salad, veggies, healthy proteins)?
(Adapted from 100 Days of Real Food)
Simple and tasty salad dressing. Ready in minutes!
- ½ cup olive oil
- ½ cup raw apple cider vinegar plus another dash
- 1/3 cup mustard
- 1/8 tsp salt
- 1 clove garlic use your garlic press or mince it
- Dash or two of paprika
Add your pressed or minced garlic and salt to your jar or salad dressing bottle.
Add oil and vinegar.
Add paprika and mustard.
Shake and enjoy!
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Note: I usually measure out my oil and vinegar into a 1-cup measuring cup and sprinkle the paprika on top. (I find the paprika mixes better than way than adding it before the oil and vinegar.) Then pour into my salad dressing jar. This is the one I use. It doesn’t leak when shaking, like I’ve found happens with mason jars. It has lasted me for years and I love it.
This recipe helped me to love salad again. And I hope that you love it too!