When I make this salad dressing I can’t resist scraping the sides of the blender and licking the spoon to get every last drop! This salad dressing is so tasty you won’t need to buy processed bottled dressings again. I usually blend up a homemade dressing right before using them, but this one I keep in the fridge for instant use. We use it on mixed greens, drizzled on steamed broccoli or as a spread in sandwiches.
This recipe originates from my mother in law. It’s one of her homemade dressings she mixes up for green salads. Her version uses a grainy dijon mustard and shakes it together in a jar. It’s a clearer looking dressing with the grainy mustard and minced garlic bits. Try it that way as well since it’s just as delicious! I used a smooth dijon mustard and tossed all the ingredients into the blender to whip it together. This creates a really creamy style vinaigrette. It’s a very intense but addictive flavour so you don’t need much when tossing into a salad. Try it out and let me know what you think!
This dressing is also used in my Tangy Raw-Slaw recipe.
- ⅓ cup Apple Cider Vinegar
- ⅓ cup Grapeseed Oil
- 3 tbsp Dijon Mustard
- 3 Garlic Cloves
- ¾ tsp Sea Salt
- ½ tsp Pepper
- Place everything in a blender and blend until completely smooth.
- Keep in a sealed container in the fridge.
- Use in various salads or drizzle on steamed broccoli or roasted potatoes.