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.
This simple little recipe is a great quick last minute dressing that also holds endless possibilities for anyone willing to play with veggies and herbs. This recipe was cut down to serve two and added fresh chives and parsley. Thanks for the post.
This was a nice dressing for my salad of mixed baby greens, tomatoes, green onions, and salad shrimp. I garnished it with pickled beets and hard-boiled egg. thankd for sharing. Made for ZWT7-Switzerland.
Just as it says this is a good basic salad dressing. I wanted a less edgy taste so added more oil to the red wine vinegar. I also added several grinds of fresh pepper, a dash of garlic powder and some fresh basil and served it over a basice mixed green salad. Thanks for sharing! Made for ZWT 7 by a Food.commando
This is good but strong tasting. I used freshly ground black pepper, regular mustard, sea salt, 2 tbs white vinegar and 1 tbs organic apple cider vinegar, canola oil, plus freshly crushed garlic & some dried basil. I served it over a green salad similarly stated in the introduction, of iceberg lettuce, campari tomatoes, peeled English cucumber (it had wax), and a fresh mozzarella which went well. I did not add carrot as I didn't have any on hand. Made for ZWT7 Switzerland, for my team Food.Commandos