There were so. many. bottles. And any combination of flavors you could think of: Ginger Vinaigrette, Greek Green Goddess Dressing, Savory French Dressing, and even "Cowgirl" Ranch (very clever). I was in shock. But why was I so shocked, I wondered. And then I realized, I haven't bought salad dressing in years! Once I saw how easy it was to make our own, I quit the store-bought stuff cold turkey. Which totally explains why I hadn't noticed the extreme salad dressing explosion that was taking over the condiments aisle.
Homemade salad dressing doesn't have to be intimidating. Vinaigrettes are a great place to start. Most people say to do a 3-to-1 ratio of olive oil to vinegar, but really you can do whatever you want. I like my vinaigrettes slightly tangy and bold, so I usually use a little less oil and sometimes substitute lemon juice for vinegar. Then I add whatever flavors I'm feeling like that day. Lately, I've been a big fan of a sweet and tangy honey mustard: honey, dijon mustard, a little white wine vinegar, olive oil, salt, and pepper. The honey cuts through the tanginess of the dijon mustard just perfectly. So delicious.
But one night, I was getting ready to make my honey mustard dressing when I went to the fridge and realized I didn't have dijon mustard! Nooooo. I had my heart set on honey mustard. So I improvised. I used whole-grain mustard instead of dijon and substituted agave nectar for honey. It was out of this world! I've been making it for a couple weeks now and just had to share it with you. You've got to try it! It literally takes 20 seconds to make. But I'm warning you, after you see how delicious and easy this recipe is, you may never go back to the salad dressing aisle again... Enjoy!
[Gluten-Free] Agave Mustard Vinaigrette
Switch up your honey mustard salad dressing with this sweet and tangy vinaigrette. This homemade dressing has such a great texture thanks to the whole-grain mustard. Plus, it keeps well and you can whip it up in less than a minute!
Makes 1½ cups
2 tablespoons whole-grain mustard
2 tablespoons light agave nectar
3 teaspoons white wine vinegar
¼ cup extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon pepper
In a small bowl, whisk together the mustard, agave, and vinegar until smooth. While whisking, pour in the olive oil. Add the salt and pepper. Whisk to combine. Keep in the fridge for up to a week.
recipe courtesy: LaurenMarieGlutenFree.com