Honey Dijon Vinaigrette Recipe
I did not post last Friday, something of a rarity. We’ve had wonderful spring-like weather here since Thursday – sunny skies and highs in the upper 50s to lower 60s, and have been enjoying it to the hilt (especially since there’s snow in the forecast on Thursday…oh, joy).
Sometimes life just has to come first.
We spent a lot of time grilling and smoking – burgers,spare ribs, a bison brisket, a whole chicken. There was also some very nice produce available at the tiny little health food store we frequent for milk (and eggs and cheese during the winter months), so we took home some red leaf lettuce, romaine, red onion, and tomato. These went into a large, wooden bowl with some grated carrots, chopped celery, fresh spinach, sliced avocado, chopped bacon and hard boiled eggs and before we knew it, we had what Mark Sisson refers to as a “Big Ass Salad.”
It was just what we needed after a long, cold, gray and dreary winter.
Of course, such a wonderful combination needs to be properly dressed. And since commercial dressings are no longer allowed in my house, due to the large amounts of industrial oils (mostly soy) and processed sugars (mostly high-fructose corn syrup) they usually contain, I made one from scratch. It took only a little longer than it would to remove a bottle from the refrigerator and give it a good shake, and it certainly tasted better than anything you can get from a bottle at the grocery store; Even The Young One, who normally turns his nose up at salads ate copious amounts of raw carrots, celery, lettuce and broccoli florets dipped in this dressing, along with his smoked bison.
Note: When I posted that I’d made this wonderful salad dressing the other night as my status on Facebook, a young diabetic friend of mine (whom you are going to get to know a lot better in the coming weeks; more about that later) immediately asked me how many grams of carbohydrates it contained. This particular recipe contains about 4 grams per two-tablespoon serving (compared to about 10 grams in commercial dressings, and about 14 grams in fat free commercial dressings), but the lovely thing about homemade salad dressings are you can adjust the ingredients any way you like to suit you. You can increase or decrease the honey to suit your taste, or even leave it out and substitute Splenda or Truvia (although then it would just be a sweetened Dijon vinaigrette).
- Honey Dijon Vinaigrette on a Big Ass Salad
- Honey Dijon Vinaigrette
- makes about 1 cup, or 8 two-tablespoon servings
- 1/2 cup extra virgin olive oil
- 3 tablespoons Dijon mustard
- 3 tablespoons red wine vinegar
- 2 tablespoons honey
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly-ground black pepper
Place all ingredients in a small bowl and whisk until emulsified. Alternately, place all ingredients in a cruet, cover and shake until emulsified. Use immediately. Refrigerate leftovers; use within one week.
Posted in participation with Kelly the Kitchen Kop’s Real Food Wednesday