If you’ve been following my recent food posts, you should notice that we’ve been eating a lot more salad. I wouldn’t consider myself on a “diet,” but a dinner of veggies makes way for my favorite thing: snacks!!!
Though I’m typically not a fan of dressing, or salad if I’m to be honest, I can’t imagine another meal without the simple and tangy mustard dressing David has been making for us. When we don’t have specific proteins like chicken or salmon, we’ve been adding eggs and avocado to add some creaminess and additional protein.
Here’s what David combines for a tart and sweet honey mustard dressing:
- Dijon mustard – 2 parts
- Salt and pepper
- Olive oil – 2 parts
- Agave nectar – 1-2 parts
- White wine vinegar – 1 part
- Splash of white wine optional
We also had a raspberry variation of the above, and the only difference is the addition of pureed frozen raspberries. David uses this immersion blender. I feel like an immersion blender is kind of a kitchen utility afterthought, but once you realize everything you can make or improve with one, it’s a game changer. David has made pasta sauces, dressing, soups, smoothies, etc. and we’re still discovering more ways to use it.