This post may contain affiliate links. See my privacy policy for details.
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.
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.
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
PIN THIS RECIPE to your SALAD RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
A Very Prairie Christmas Bakebook
Cookies, Candies, Cakes & More: Vintage Baking to Celebrate the Festive Season!
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
Subscribe on YouTube
Blueberry Apple Swiss Salad with French’s Dijon Mustard Vinaigrette
- Prep Time
- 10 minutes
- Total Time
- 10 minutes
- Course
- Salad
- Cuisine
- American
- Servings
- 4
- Calories
- 205
- 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 tablespoons maple syrup
- 1 tablespoon olive oil
- 1 tablespoon French's Dijon mustard
- 1 tablespoon apple cider vinegar
Instructions
- Divide the greens between 4-6 salad bowls.
- Top each bowl with apples, blueberries and Swiss cheese.
- Sprinkle each with hazelnuts.
- Combine the vinaigrette ingredients in a jar, shake well, and then drizzle over each salad bowl.
- Serve and enjoy!
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Mark Wicklund says
Why yes I am
The Kitchen Magpie says
Make the PBJ sriracha burger with it and call it dinner.
Joy McIntyre David says
I would substitute the walnuts for bran buds. ( nut allergies )
The Kitchen Magpie says
This will be something I eat ALL summer. The combination is just perfect! I looove this salad!
Rachel Danger Kurz says
This looks delicious. I love a big salad for supper when it’s hot outside!