Swiss Basic Salad Dressing

"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."
 
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photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by katew photo by katew
photo by JackieOhNo! photo by JackieOhNo!
Ready In:
5mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • Mix all the ingredients well. You may add some (cut) onion, garlic, spices or herbs to your liking.

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Reviews

  1. 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!<br/>THANK YOU SO MUCH for sharing this winner with us, diner!<br/>Made and reviewed for the More than Sauerkraut and Dumplings Event in the German forum March 2012.
     
  2. Nice sharp dressing, fabulous on my spinach and rocket. Made for ZWT 7.
     
  3. 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.
     
  4. 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.
     
  5. 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.
     
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RECIPE SUBMITTED BY

<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. 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