Prep 8 mins
Cook 0 mins
I have been trying lots of recipes from "The New American Plate" a wonderful cookbook that features dishes that are lower in saturated fats and high in flavors. This is my own rift on one of their many salad dressings. Whether you are concerned about calories or not, you're gonna enjoy this one.
- 3 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1 tablespoon olive oil, use extra virgin if possible
- 2 tablespoons fresh basil, chopped or 2 teaspoons dried basil
- 1 tablespoon parsley, finely chopped
- 1 tablespoon nonfat dry milk powder
- 2 tablespoons water
- 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.
Toni, I'm sorry but this wasn't to our tastes as the dijon and the basil seemed to overpower the salad. That's a great idea though, using the powdered milk to thicken dressing and make it creamy. Made for Potluck Tag, please see my rating system as I rate tougher than most.
This is easy to put together and has a wonderful flavor. I mixed up the dressing about 1 hour before serving, allowing it chill in the refrigerator before serving it over a tossed salad. Thanks for posting.
I had this on a salad with fresh tomatoes, cucumber, celery & feta cheese. It was very good; the flavor is on the sharp side, but it's one I really like. I'm also grateful to learn the trick about the nonfat dry milk. Thanks for sharing.