Prep 5 mins
Cook 0 mins
I found this recipe on site called about.com, which information about Switzerland. It states that: A typical side salad in Switzerland would include some green salad, lettuce, carrots, tomato, cucumber, maybe some corn or beans (white or red). It could also include beetroot or even coleslaw. Some people like to add half an egg or decorate the salad with nuts or pumpkin seeds.
- 1 pinch pepper
- 1 teaspoon mustard (prepared)
- 1⁄3 teaspoon salt
- 3 tablespoons vinegar
- 4 tablespoons oil
- Mix all the ingredients well. You may add some (cut) onion, garlic, spices or herbs to your liking.
Oh wow, this might easily be the best salad dressing Ive made so far. I loved everything about it, but especially the addition of mustard. So yummy!
THANK YOU SO MUCH for sharing this winner with us, diner!
Made and reviewed for the More than Sauerkraut and Dumplings Event in the German forum March 2012.
Nice sharp dressing, fabulous on my spinach and rocket. Made for ZWT 7.
This was a nice, tasty dressing that left much open to interpretation. I didn't know what kind of mustard (dry or prepared) so I chose Dijon. The type of vinegar also wasn't specified, so I chose champagne vinegar. It was tart and flavorful. I served in on a salad composed of red leaf lettuce, broccoli, red onion and provolone. I'm sure I will make this again. Made for ZWT7.