Raise your hand if you seriously love salad. *Six people raise their hand*
Salad isn’t always a crowd favorite, I get it. I mean, let’s be honest, you’re eating leaves. For a lot of us we see salad as a vehicle by which to eat tons of cheese, croutons and creamy dressing. I love the person who created croutons by the way. They looked at salad and thought, “Hmmm, this is pretty lame, I wonder what could make this better. Oh, I know. Bread.” And then I can only assume that said person just kept rolling with it and added cheese, candied nuts, meat and then smothered it in dressing comprised primarily of mayonnaise. And this must be how salads became more calories than hamburgers. Like I said, I get it. Leaves aren’t bacon.
However, I think I’ve solved everyones problem. This stone ground mustard balsamic salad dressing has converted the crouton loving, salad hating haters into salad compadres, and has pleased the already salad lovers (moi) with its simplicity and ‘never-get-oldness’. And by ‘never-get-oldness’ I mean it really does never get old (such bad grammar). We eat a side salad with almost every meal and this is always the dressing we top it with. So if you’re ready to put down the ranch, let’s begin.
You most likely have most if not all of these ingredients already on hand. You’ll need:
- Stone Ground Mustard (I’ve used dijon and spicy mustard as well and it works too)
- Balsamic Vinegar
- Soy Sauce or Liquid Amino Acids (I can only assume you’re reading “liquid amino acids” and repeating it outloud with a questionable look on your face as Sara ((That’s S-A-R-A, but no H, cuz H’s are EW!)) from the Tonight Show would…but it’s basically gluten free and non-GMO soy sauce that tastes just like soy sauce.)
- Honey (Or you can sub for orange juice)
- Olive Oil
- Black Pepper
That’s it. Get yourself some mixed greens (farmer’s market!!), crumbled feta and chopped cashews and you have yourself a fancy schmancy side salad. People will think you’re THE barefoot contessa. Little do they know you made this in 120 seconds.
I’m not gonna lie, this kind of feels like I’m giving away a secret recipe. No joke, EVERY time I make this mustard balsamic salad dressing I get people asking what it is and how to make it. When this happens you know you’re on to something and you start to get kind of protective of your secret sauce. Well, I like you guys so I’m not gonna lock this recipe up in a safe in my closet, I’m gonna let you all enjoy it too. You can tell people it’s your secret family recipe. We’re all family here anyway.
This mustard balsamic salad dressing recipe is delicious as is, but can be adaptable depending on what you have on hand. We recently took a family trip to Hawaii and I was in charge of making a salad to go with dinner. We only had caesar dressing so I wanted to whip this recipe up real quick as an alternative. We had no honey and we only had dijon mustard. So I swapped the stone ground for the dijon and found some orange juice in the fridge to replace the honey. I used 2 tbsp of orange juice in place of one tbsp of honey since it’s not as sweet and it turned out great! It’s a delicious balance of tang, sweet and savory that pairs great with most salads. Keep this one in your back pocket!
As you may know, we like to keep things as zero waste as possible around here. Usually I direct people to shop the bulk aisles and bring their reusable bags with them when they shop. I still advise the same for your salad ingredients here, but finding ingredients like soy sauce and vinegar in bulk is rare. There are some natural food stores that sell vinegar, soy sauce and olive oil in bulk (meaning you bring your own container in and fill it up), but if you don’t have access to this, then go ahead and buy the pre-bottled kind and be sure to recycle the empty container when you’re all done. I reuse my mustard jars to store future salad dressings and other things in which you can do as well. Be creative and minimize packaging waste as much as you can! Every little bit makes a difference. Don’t let anyone tell you otherwise.
- 2 tbsp stone ground mustard (dijon or spicy brown work too)
- 2 tbsp soy sauce or liquid amino acids (Braggs is a good brand)
- 2 tbsp balsamic vinegar
- 1 tbsp honey (or agave, or sub for 2 tbsp orange juice)
- 3 tbsp olive oil
- 1/4 tsp black pepper
- Whisk all ingredients together in a bowl. Store in an airtight container in the fridge for up to 4 days.