Prep 10 mins
Cook 0 mins
This recipe was adopted after Mean Chef (IHHDRO) left the site. His original comments were, "A very mustardy, robust dressing for salad greens. Can also be used as a marinade for fish. Recipe adapted from Mariel Hemingway." I first prepared it at the urging of Shelly, and wasn't sorry. My original review stated, "This is a very mustardy dressing. I followed Shelly's suggestion of reducing the mustard and adding more to taste as I blended the dressing. I used a dijon dressing and black olives, as this is what I had on hand. I also cut back the recipe to yield only enough for a couple of salads. I knew that my hubby wouldn't be interested, and wanted to make only enough for me to use in a day or so. The flavors are bright and fresh and really add to simple tossed salads. I like the fact that I am gaining the nutrition of the spinach in this dressing." This has become one of my favorite dressings.
- 4 cups fresh spinach, washed and dried
- 1⁄2 cup fresh basil leaf
- 1⁄2 teaspoon sugar
- 1 cup yellow mustard
- 4 tablespoons olive oil
- 10 kalamata olives
- combine all ingredients in a blender and blend until smooth.
- Store in an airtight container in the refrigerator until ready to use.
- Mixture can be used as salad dressing or marinade.
This turned out to be a bit thicker than expected. I cut the mustard in half based on previous reviews and then added a bit more olive oil. The taste was a bit strong for me, but I'm still glad I tried it and will make it again and tweak it to meet our family's taste.
Surprisingly tasty with a gorgeous color! I used 1/2 cup mustard because I'm not a big fan of mustard and it tasted just right to me. Because of the kalamata olives it didn't need salt, although I did add a bit of freshly ground black pepper. I can't wait to try this as a marinade!
Great on almost anything. Turns even plain boiled potatoes to something special.