Mastering a Vinaigrette Recipe is super easy and can help with weight loss and maintaining weight loss. Once you master the base recipe you can modify the recipe for different salad ingredients. We love to keep our old mustard jars to reuse for making our own salad dressings (a small mason jar will work as well). Placing all the ingredients in the single jar and then shaking until the ingredients are combined and emulsified makes the process easy and reduces clean up….no bowls or whisks to clean.
The Mustards we like the best are:
- Maille
- Grey Poupon
- Edmond Fallot
We like to change up the mustard flavor depending upon the salad ingredients. These are some of the combinations we like:
- Simple Mixed Green - Dijon Mustard Vinaigrette
- Grilled Vegetables & Spinach Salad - Tarragon Mustard Vinaigrette
- Seared Ahi Tuna & Arugula Salad - Black Currant Mustard Vinaigrette
- Grilled Steak & Asparagus Salad - Horseradish Dijon Mustard Vinaigrette
- Poached Chicken, Radish & Romaine Salad - Tarragon Mustard Vinaigrette
Simple Dijon Mustard Vinaigrette
Ingredients:
- 1 Heaping Tbsp of Dijon Mustard
- 2-3 Oz Extra Virgin Olive Oil
- 2-3 Oz Vinegar of Your Choice (We like to use white balsamic or red wine vinegar)
- Salt & Pepper to Taste
- 1 Tsp finely chopped garlic or shallotd Smashed)
Instructions:
Combine all ingredients in recycled mustard bottle and shake until ingredients are combined and emulsified. You can also use a small bowl and a whisk (or fork) for this step as well. Make sure to taste and adjust if necessary. (i.e. More Salt or Pepper or Vinegar)
If you are on the Weight Loss Program with Dr. Sheila Hughes we suggest using less Extra Virgin Olive Oil and more Vinegar. We also suggest using White Balsamic or Red Wine Vinegar as there is less sugar than the Balsamic Vinegars out there.
