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Green Salad with Honey Mustard Balsamic Dressing

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A simple green salad can be an accompaniment to a wide variety of dishes or a complete meal when served with avocado or a baked sweet potato on the side.

This has to be one of my all-time favorite salad dressings! It will keep for at least one week in the fridge.

Green Salad with Honey Mustard Balsamic Dressing

Serves 2 as a main dish or 4-6 as a side.

Salad:

6 cups leafy greens such as romaine, red and green lettuce, arugula
1-2 tomatoes, sliced into wedges (optional)

Honey Mustard Balsamic Dressing:

4 tablespoons extra virgin olive oil
2 tablespoons hemp seed oil
3-4 tablespoons balsamic vinegar
1 1⁄2 tablespoons raw honey
1⁄2 tablespoon Dijon mustard
1⁄4 cup flat-leaf parsley, chopped finely 2 teaspoons fresh thyme
1 tablespoon chives, chopped finely 1⁄4 teaspoon Himalayan salt
Pinch of black pepper (optional)

Put dressing ingredients in a small bowl and mix well until combined. Add the desired amount of dressing to salad ingredients and toss well. Serve immediately.

Options: Top the salad with sliced avocado or a sprinkle of pine nuts.

3 comments

  1. Perfect timing! I’ve been a bit sad at the end of summer here with the fruits starting to dwindle. I have greens now growing in the garden and I’ve been looking for a dressing to use. The mustard ingredient caught my eye because my neighbor is growing it in her garden and I found how delicious it truly is! Arugula is already one of favorites. Thank you for the recipe. I will be making it soon.

  2. This is a very satisfying dressing. Couldn’t tell if it was the honey or the mustard taste that I liked best. Thanks for the recipe(s), Mizpah!

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