Total Time
Prep 10 mins
Cook 0 mins

Ingredients Nutrition


  1. Whisk the mustard, sugar, salt, pepper, vinegar and chopped parsley together in a bowl.
  2. Slowly drizzle in the oil, whisking constantly, until thickened.
  3. Adjust the seasonings to taste.
  4. Store covered in the refrigerator for up to 2 days.
  5. Bring to room temperature before using.
Most Helpful

Awhile back I got a salad kit that had an apple cider vinaigrette in the kit. I really enjoyed it and wanted to find a similar recipe to make at home. This worked perfectly! I immediately made myself a huge salad and I anticipate it will be even better after the flavors have time to meld a little.

VegeTara November 10, 2009

This is really good. I prefer a sweeter vinegar dressing, so I put in 2 packs of Splenda instead of sugar, and had to sub dried parsley for fresh. Shook this in a bowl with a tight lid rather than whisking. Really flavorful! Thanks for sharing.

Queen Roachie February 03, 2009

This is wonderful. Nice and tangy. I served it over a mixed green salad and cherry tomatoes. Even better after it has sat overnight (or two.) Thanks! :)

dicentra February 02, 2008