Mustard Vinaigrette

Let’s play some word association. I’m going to say two phrases and I want you to tell me in the comments below the first thing that pops into your mind, ok?

French’s Dijon Mustard and Easter dinner.

I am going to bet my purple Easter hat that you thought of ham, didn’t you? I’m going to admit it, I thought of ham right off the bat as well when I was contacted to create a recipe using French’s Dijon Mustard for my Easter dinner. A juicy, gorgeous ham with a sweet Dijon mustard glaze…pure heaven.

However, while I fully encourage you to put a fabulous mustard glaze on your ham this Easter, I went completely in the other direction for this recipe.

I absolutely love that this website of mine gives me the opportunity to work with companies whose products I use on a regular basis and French’s mustard is no stranger to my refrigerator. Mike will only eat French’s mustard as his one and only topping for any BBQ sausages in the summertime.

Mustard Vinaigrette

With the thought of how heavy Easter dinner can be, my thoughts turned to lighter fare to use the French’s Dijon Mustard in. I love using mustard in a vinaigrette for some acidity, the many taste layers of mustard add much more to a vinaigrette than vinegar does.

Now, please don’t be scared of the fruit in this recipe because yes, apples and blueberries aren’t the usual salad fare. However, everything in this salad combines to make a sweet, savory and tangy salad that doesn’t make you feel like you’re eating rabbit food, which is always my goal when I’m creating a salad recipe.

Mustard Vinaigrette

This salad is the perfect side dish for your Easter meal to balance out the ham, potatoes, pierogis and other assorted heavier dishes. I would personally prepare each one in a small salad bowl and serve at the beginning of the meal to whet everyone’s appetite!

What’s on your Easter menu this year? Who’s making a big ol’ ham with mashed potatoes and the works?

Happy Cooking everyone!

Love,

Karlynn

Mustard Vinaigrette

Mustard Vinaigrette

Blueberry Apple Swiss Salad with French’s Dijon Mustard Vinaigrette
Prep Time
10 mins
Total Time
10 mins
 
Sweet, tangy mustard vinaigrette made with French's Dijon Mustard tops this healthy yet decadent salad. Make sure to use a creamy Swiss cheese, it adds an amazing texture to the salad!
Course: Salad
Cuisine: American
Keyword: Mustard Vinaigrette
Servings: 4
Calories: 205 kcal
Author: Karlynn Johnston
Ingredients
  • 6 cups spring salad mix
  • 1 apple thinly sliced
  • 1 cup blueberries
  • 1/2 cup Swiss cheese diced
  • 1/3 cup toasted hazelnuts or almonds for sprinkling
  •  French's Dijon Mustard Maple Vinaigrette
  • 2 tbsp  maple syrup
  • 1 tbsp olive oil
  • 1 tbsp   French's Dijon mustard
  • 1 tsp apple cider vinegar
Instructions
  1. Divide the greens between 4-6 salad bowls. 

  2. Top each bowl with apples, blueberries and Swiss cheese. 

  3. Sprinkle each with hazelnuts. 

  4. Combine the vinaigrette ingredients in a jar, shake well, and then drizzle over each salad bowl. 

  5. Serve and enjoy!

Recipe Notes

Nutritional values may vary.

Nutrition Facts
Blueberry Apple Swiss Salad with French’s Dijon Mustard Vinaigrette
Amount Per Serving (4 g)
Calories 205 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 85mg 4%
Potassium 232mg 7%
Total Carbohydrates 16g 5%
Dietary Fiber 1g 4%
Sugars 10g
Protein 6g 12%
Vitamin A 16.3%
Vitamin C 22%
Calcium 13.7%
Iron 5.6%
* Percent Daily Values are based on a 2000 calorie diet.
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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

5 Comments

    • The Kitchen Magpie Reply

      Make the PBJ sriracha burger with it and call it dinner.

  1. Joy McIntyre David Reply

    I would substitute the walnuts for bran buds. ( nut allergies )

  2. The Kitchen Magpie Reply

    This will be something I eat ALL summer. The combination is just perfect! I looove this salad!

  3. Rachel Danger Kurz Reply

    This looks delicious. I love a big salad for supper when it’s hot outside!

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