I am a salad newbie. My history with salads in general is very short and still quite choppy at best (Get it???). So I’m still figuring out what works for me and what doesn’t. That includes trying out new salad dressing recipes.
Having read a few articles on how bad most salad dressings are, I’ve actually found myself struggling a lot in that department, which led to more dry salads than I’d like to remember. A few months ago, an old friend made me a salad using balsamic vinegar and my mind was blown! Knowing that vinegar, combined with a solid, goal-focused meal plan, has many benefits including weight loss assistance and help with digestion, I immediately added it to my salad repertoire (and questioned myself for not thinking of it earlier).
Obviously, I then only dressed my salads in balsamic vinegar. And while it’s been great for the most part, it also got really old fast. So the search resumed.
Enter a failed homemade mayo disaster. I decided to try using mustard seeds instead of smooth mustard and the mixture just never took. So I stopped adding the oil and had the idea to use what I had in a salad.
I was not disappointed! Even better, I now have 2 amazing dressings to interchange between my salads and I’m content…For Now.
- Serves: 75ml
- Serving size: 8
- Calories: 68.4
- Fat: 7.3g
- Saturated fat: 1.1g
- Unsaturated fat: 5.2g
- Trans fat: 0.7g
- Carbohydrates: 0.1g
- Sugar: 0.0g
- Sodium: 46.0mg
- Fiber: 0.0g
- Protein: 0.3g
- Cholesterol: 23.0mg
- ¼ cup olive oil
- 1Tbsp Dijon mustard
- 1 egg yolk
- Optional salt (preferably Himalayan pink salt)
- Whip the egg yolk and mustard on a low setting for about 30seconds.
- Keep whipping and slowly add the olive oil to the mixture.
- Whip until the ingredients are completely combined.
- Add the mixture to a glass container and refrigerate for up to 5 days.
- Use this dressing on top of your favourite salad.
Try this recipe and let me know how it goes!