Salad With Herb Dijon Dressing Food

SWEET DIJON SALAD DRESSING

Steps:

• Place the cider vinegar, Dijon mustard, olive oil and sugar substitute into a jar with a tight fitting lid. Close the jar, and shake vigorously to blend. Refrigerate until chilled before using.

DIJON HERB SALAD DRESSING

Steps:

• In a small bowl, whisk together the first eight ingredients. Cover and refrigerate for at least 1 hour. Serve over salad. Refrigerate leftovers.

DIJON-HERB DRESSING

Steps:

• In a small bowl whisk together the mustard, vinegar, oil, basil and parsley.
• In a separate bowl mix the powdered milk and water; it will not be the consistency of milk, instead creamier and thicker like half-n-half.
• Combine milk with the dressing and whisk until fully incorporated.
• This will keep in the fridge for 2 or 3 days; if you are using dried herbs its tastes better if you let the dressing sit in the ice box an hour or so before serving.

DIJON PARMESAN SALAD DRESSING

Steps:

• Blend all ingredients together.
• Refrigerate.

SALAD WITH HERB-DIJON DRESSING

Steps:

• Combine vinegar, shallot, Dijon mustard, basil, tarragon, and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
• Cook green beans and asparagus in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain. Cut vegetables into 1/2-inch pieces; place in large bowl. Add lettuces, tomatoes and sliced basil leaves. Toss salad with enough dressing to coat.

HERB SALAD

Steps:

• In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
• In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.

ASPARAGUS AND GREEN BEAN SALAD WITH HERB DIJON DRESSING

Steps:

• Combine vinegar, shallot, dijon, basil, tarragon and time.
• Slowly whisk in oil to form an emulsion.
• Season with salt and pepper.
• Blanch beans and asparagus in boiling salted water until al dente; shock in ice water and pat dry Combine lettuce, beans, asparagus and tomatoes; toss with dressing.
• Arrange in bowl, top with blue cheese, garnish with basil leaves.

POTATO AND TUNA SALAD WITH CAPERS AND DIJON DRESSING

Steps:

• Cook unpeeled potatoes in boiling water until tender.
• Drain and cool.
• Peel and cube potatoes.
• Combine potatoes, green onions and tuna in bowl.
• In seperate bowl, whisk together vinegar, olive oil, parsley, capers, mustard and salt and pepper.
• Pour over potato mixture and toss to coat.
• Serve at room temperature.

ROASTED POTATO SALAD WITH DIJON-HERB DRESSING

Steps:

• Preheat oven to 400°.
• Combine the first 4 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat.
• Bake for 50 minutes or until tender, stirring after 25 minutes.
• Whisk together the vinegar and remaining ingredients.
• Drizzle parsley mixture over potatoes, tossing gently to combine.