Dijon-herb Dressing

"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."
photo by puppitypup photo by puppitypup
photo by puppitypup
photo by PaulaG photo by PaulaG
Ready In:




  • 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.

Questions & Replies

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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