Sweet Dijon Dressing Done Light & Easy

Salads, our new best friend for loading on protein and healthy veggies in one healthy swoop. I have had some fun trialing different dressing recipes that appeal to both my husband and I, but unfortunately, he isn’t a fan of one of my favorites, honey mustard.

But the other day when he had already inhaled his lunch, I had the opportunity to experiment for my own tastes. I looked up several recipes for this everyday dressing, but all sounded a bit muddled in my opinion. Mayo, yogurt, pepper, onion … too many distractions from the simplistic deliciousness that the basic honey and mustard combo can offer.

So, I winged it … and it was delicious! I mixed equal parts of three flavors that I thought would meld nicely, and a fat-free vinaigrette was born. Unfortunately, while the flavor was right (sweet, tangy, and with enough bite to stand out amongst the greens), it was a bit too thin. Searching through the fridge and pantry for a nice, mild, natural addition, I came upon my trusty (and cheap!) flaxseeds. A quick whiz in the spice grinder turns these seeds into gel-magic. The flaxseeds add the tiniest bit of “healthy” fat, which transforms this dressing from non-fat to light, but I think your waistline can handle that extra gram.

Sweet Dijon Dressing

I call it sweet dijon dressing, rather than honey mustard, because you really can swap in agave for equally delicious results, and … well, the word dijon just sounded a bit more sophisticated. As for the third ingredient, white wine vinegar, it may sound fancy, but it is cheap and relatively easy to find amongst the other vinegars in most grocery stores. I haven’t tried it, but apple cider vinegar might work well in its place.

Recipe: Sweet and Light Dijon Salad Dressing

Ingredients

  • 2 Tablespoons Honey or Agave Nectar
  • 2 Tablespoons Dijon Mustard
  • 2 Tablespoons White Wine Vinegar
  • 1 Teaspoon Ground Flaxseeds (grind then measure)

Instructions

  1. Whisk these four little ingredients together until well combined.
  2. Pop the dressing in the fridge to thicken a bit while you make the rest of your salad.

Preparation time: 5 minute(s)

Diet type: Optionally Vegan, Vegetarian, Dairy free, Egg free, Gluten free, Nut free, Peanut free, Soy free, Wheat free

Number of servings (yield): 3

Copyright © Alisa Fleming.

 

Sweet Dijon Salad

Non-Fat Salad Dressing Bursting with Flavor

Have you ever tried Low Fat Mayonnaise? Seriously, who’s evil invention was that stuff??!! The new fitness plan we are on calls for a leaner menu. And while almost all of the food/recipes are completely whole food based, they do call for a couple of ingredients that I might not normally purchase … one being low fat mayo.

At first, I thought I could get away with using the regular stuff or Vegenaise (the grapeseed oil one is our household favorite), but it is about 4 times the fat of the low fat version (over budget). So I thought, what the heck. Trader Joe’s had a good price on a light version with all natural ingredients (unfortunately only available in the larger size), so we decided to give it a go. Biggest mistake ever!

It was to be used in making tuna salad (destroyed my good quality tuna), chicken salad (skipped it after tasting what it did to the tuna), and a ranch salad dressing (I just won’t go there). The gelatin-like texture and odd overly-lemon but not quite there taste were just not my cup of tea. My husband dealt, but I shrieked and grumbled for days about how horrible the stuff was.

Not wanting to listen to my own whines anymore, I set out to find a new salad dressing that would still offer a low fat profile. And thanks to All Recipes, I found a winner. This tangy dressing is able to hold its own against a bed of greens, but is sweet and pleasant enough to keep you shoveling those greens down. I highly recommend it.

Non-Fat Curry Salad Dressing

Sweet and Tangy Non-Fat Curry Vinaigrette
Adapted only slightly from All Recipes

  • 2 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Rice Vinegar
  • 4 Teaspoons Honey or Agave Nectar
  • 1 Teaspoon Curry Powder
  • 2 Teaspoons Dijon Mustard

Whisk everything together in a small bowl, and douse liberally over your favorite salad.

Note: The original recipe said to season to taste with salt and pepper, but I felt these additions unnecessary. If anything, maybe some fresh ground pepper over the salad after the fact. Also, they said 6 servings, I don’t quite agree, see below …

Yields 4 servings

 

Now, if anyone has an idea for how to use up the other 3/4 jar of low fat mayo lurking in our fridge, please do tell!