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    You are in: Home / Recipes / Dijon-herb Dressing Recipe
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    Dijon-herb Dressing

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on August 16, 2008

      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.

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    • on August 14, 2005

      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.

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    • on August 07, 2005

      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.

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    • on May 21, 2005

      I made this as directed with the fresh basil. I don't know if the dijon I have just is kickin' or what, but mine was a too intensely mustardy. I added about a tsp of honey, which helped, but it was still had a little too much bite for me. BF and I enjoyed this as Sharon and Minx suggested with crudites (carrots, cuke and red bell peppers). All-in-all, though I throught the flavors were good. I liked the fresh herbs and I thought the balance of the flavors other than mustard were good and I thought the addition of dried milk was a great idea- it gives a great creamy texture without any cream, mayo or sour cream like you find in most other dressings. You're definitely right, though, I think this is not just a dressing for weight conscious people, its good for everyone. I guess just be careful with the mustard and be conscious of how mild (or not!) yours is.

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    • on April 21, 2005

      We really liked this one, Toni. I used grainy mustard (as that is what I had) and dried basil. Prepared at midday for use that evening over a mesclun salad. Great flavor, and pretty, too. I agree with Sharon123 that this would also make a nice dipping sauce, for crudites for example. Thanks for posting!

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    • on April 13, 2005

      This does have lots of flavor! It seems more like a dip or sauce that would be great with fish! I had this with iceberg lettuce and enjoyed it. Thanks Toni!

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    Nutritional Facts for Dijon-herb Dressing

    Serving Size: 1 (24 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 36.4
     
    Calories from Fat 27
    74%
    Total Fat 3.0 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.3 mg
    0%
    Sodium 109.6 mg
    4%
    Total Carbohydrate 1.6 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 1.0 g
    4%
    Protein 0.9 g
    1%

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