Blueberry Apple Swiss Salad with Dijon Mustard Vinaigrette

Blueberry Apple Swiss Salad with Dijon Mustard Vinaigrette
Blueberry Apple Swiss Salad

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Blueberry Apple Swiss Salad with Dijon Mustard Vinaigrette
Blueberry Apple Swiss Salad with Dijon 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.

Bottle of 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 topped with apples, blueberries and Swiss cheese

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

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Mustard Vinaigrette

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Blueberry Apple Swiss Salad with French’s Dijon Mustard Vinaigrette

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!
5 from 1 vote
Blueberry Apple Swiss Salad with 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

  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 Information

Serving: 4g, Calories: 205kcal, Carbohydrates: 16g, Protein: 6g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 12mg, Sodium: 85mg, Potassium: 232mg, Fiber: 1g, Sugar: 10g, Vitamin A: 815IU, Vitamin C: 18.2mg, Calcium: 137mg, Iron: 1mg

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.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

    • The Kitchen Magpie says

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

  1. Joy McIntyre David says

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

  2. The Kitchen Magpie says

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

  3. Rachel Danger Kurz says

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

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