Recipe by sal
"This tangy mustard vinaigrette is enlivened by hints of wine, garlic and onion flavors."
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1 1/2 tablespoons
prepared Dijon-style mustard
red wine vinegar
ground black pepper
Wow! This has to be one of the best dressings I've made on this site and I've made a lot. My husband who only likes corn as his vegetable of choice (unless forced to eat something else) and if I do manage to get him to eat a salad his first response for a dressing is "ranch" as if it's the only kind ever made. Well, we have a winner because he not only tried it, but ate an entire bowl of salad plus asked for more and declared it a keeper. I did use 1/2 c. olive oil and 1/4 c. veg. oil (basically switching them) omitted the garlic salt and used 1-2 cloves of minced garlic, 1/4 tsp. of onion powder and added a bit of sugar until I got the desired sweetness. I would suggest a name change for this one to get more people to try it "Mustard Oil Dressing" is not nearly as appealing as "Dijon Vinaigrette".
This was a disaster for me. An oily mess. Made as directed...
i left out the onion powder and garlic salt and added freshly chopped herbs instead.its very similar to one that my mother used to make.Very easy!
This recipe is wonderful but using powdered garlic and onion instaead of fresh deserves 4 starts. Grate onion from your grater and dice garlic for a much more flavorful taste, I make this all the time. I also never buy salad dressings and make all dressings from scratch and people talk about them all the time. Once you master the basics you will always be able to create a dressing not only for salads but many other dishes. If I could share my recipes I would but I do not measure anything because once you know the ratio's it is very very easy.
This is a good dressing if you add a bit of honey to it.
Great base recipe with a beautiful pink color. I like the ratio of vinegar, olive oil and vegetable oil. I prefer a bit of a vinegar punch. I add a honey mustard to sweeten it up a bit, a little more than a pinch of garlic and onion salt and then I crack fresh pepper over the salad at serving time to taste.
Good but cut down the oils a bit and it's missing something. Used this dressing for my cucumber salad.
My mom taught me to make this same thing, but we skip the onion and garlic powders, and use real pressed garlic instead, and we also add some basil. If you let it sit over night, it get's even better! I use it for pasta salad all the time.
* Percent Daily Values are based on a 2,000 calorie diet.
Mustard Oil Dressing
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 122
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