It’s salad week at Marin mama cooks. Yes, I’m calling it salad week because I’m posting 2 salad recipes for you all. Aren’t you happy? After 2 weeks of posting nothing but sweets, I figured we could all use a salad or two right? Today I’m sharing with you all a classic salad dressing that John and I love. I used to make this salad dressing all of the time before I discovered kale that is. Mixed greens was our go-to salad and this creamy mustard vinaigrette was our go-to dressing. I made this salad up for dinner parties, topped it with grilled chicken for an easy weeknight dinner, you name it. I had kind of forgotten about this salad and dressing till John brought it to my attention. John asked me to PLEASE make up this salad as he was getting tired of eating kale salads every night. Honestly, I don’t think I will ever tire of my lacinato kale salad as well as my kale salad with ricotta salata. I could honestly eat those two salads every night, but I know not everyone in my family feels and loves kale the way I do, so I have to think about them and add some variety to our dinner menu.
For those of you that want a tasty and easy to whip up salad dressing, this is it. The dressing is straight from Ina Garten so you know it’s good! My foodie friend Amanda tried this and LOVED it, so I feel confident that you will as well.
mixed greens with creamy mustard vinaigrette:
recipe from Barefoot Contessa Family Style
serves 6 to 8 (makes enough dressing for 2 big salads)
- mixed greens and other greens such as arugula, spinach and romaine lettuce – I like to use a combination of mixed greens, romaine lettuce that has been sliced up thin, as well as extra arugula
- 1 avocado, cubed
- 1 red pepper, diced
- 1 ripe tomato
- 3 tablespoons champagne vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon (about 1 large clove or 2 small cloves) minced fresh garlic
- 1 tablespoon mayonnaise
- 1/4 teaspoon kosher salt – the original recipe called for 3/4 teaspoons salt, so feel free to add more if you want.
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
In a small bowl or glass mason jar, whisk together the Champagne vinegar, Dijon mustard, minced garlic, mayonnaise, salt, and pepper.
While whisking, slowly add in the olive oil until the vinaigrette is emulsified.
Use the dressing now or cover and store it in the refrigerator. This dressing will last 2 days. Make sure to shake or whisk it well before using.
Let’s prep for salad. Get out a large salad bowl and toss in your mixed greens. Thinly slice and add in the romaine lettuce. I prefer to chop up my romaine lettuce rather than tear it up because to me it’s just easier, and the leaves are more uniform in size.
Dice up the red pepper and avocado and chop up the tomato. Feel free to add some thinly sliced red onion, radishes as well as cucumber. Really, make this your own salad and toss in whatever greens and veggies you want!
This dressing will last 2 days. Make sure to shake or whisk it well before using.
Stay tuned for Thursday when I will post the recipe for this kale salad with pear, sliced almonds and gouda.
- mixed greens and other greens such as arugula, spinach and romaine lettuce - I like to use a combination of mixed greens, romaine lettuce that has been sliced up thin, as well as extra arugula.
- 1 avocado, cubed
- 1 red pepper, diced
- 1 ripe tomato
- 3 tablespoons champagne vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon (about 1 large clove or 2 small cloves) minced fresh garlic
- 1 tablespoon mayonnaise
- ¼ teaspoon kosher salt - the original recipe called for ¾ teaspoons salt, so feel free to add more if you want.
- ¼ teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
- In a small bowl or glass mason jar, whisk together the Champagne vinegar, Dijon mustard, minced garlic, mayonnaise, salt, and pepper.
- While whisking, slowly add in the olive oil until the vinaigrette is emulsified.
- Use the dressing now or cover and store it in the refrigerator. This dressing will last 2 days. Make sure to shake or whisk it well before using.
- Let's prep for salad. Get out a large salad bowl and toss in your mixed greens. Thinly slice and add in the romaine lettuce. I prefer to chop up my romaine lettuce rather than tear it up because to me it's just easier, and the leaves are more uniform in size.
- Dice up the red pepper and avocado and chop up the tomato. Feel free to add some thinly sliced red onion, radishes as well as cucumber. Really, make this your own salad and toss in whatever greens and veggies you want!
- This dressing will last 2 days. Make sure to shake or whisk it well before using.
Ooh, I love salad week and this one looks great! I’m not a big fan of mustard, but I do like it in some things like a vinaigrette when it’s not overpowering. This looks like a great recipe – simple and delicious looking! xoxo, Sharon
Love it Marin mama :). The photography is awesome! What camera do you use?
Thanks so much Traycee! I use a Nikon D5000 with a 50mm 1/4 lens. 🙂
Thanks a lot. I will check it out.. .
okay you want to know a secret? I just can never get my mustard vinaigrette right? I mean i can do other dressings but my combo of mustard and the oil must be off. I can never get it to where there is just a hint of mustard and not the bitter tang of it. does that even make sense? I am glad to know you have one I can use from now on. I don’t even have to try it I know its going to be fantastic because you are fantastic. I envy the time you must have to edit and shoot your shots because seriously my friend they are top notch. We have had a pretty good last couple of days with breezy 75 degrees. Much needed after our 95 temps we were having. I am ready for Thanksgiving and Christmas weather. Does it change that much for you guys or basically stay the same? Hope you are having a great week! XO
Oh my this looks amazing!! I love how pretty healthy food is! Btw you take amazing pictures 🙂
Thanks so much Cailee 🙂
this salad is perfect for my detox –
I haven’t been making much salad lately, but I just bought some mixed baby greens the other night so I’m excited I can try out this dressing, it sounds delicious! I’m like you, there’s certain foods I could eat all the time and never get sick of, but I think it’s a good thing we have other people to cook different things for, variety is good for us! Although I don’t think you could ever overdo it with the kale.
xxx
This looks great, can’t wait to try it! Love your lacinato kale salad recipe too! Where did your get your beautiful wooden salad bowl from?
Hi Eileen! Glad you like the lacinato kale salad, it’s my fave! I got the bowl from William and Sonoma and I LOVE it! Every time I make a salad in it I get happy! 🙂 xoxo, Jackie
Simple salads are a favorite side dish of mine. I’ll have to give this delicious looking dressing a try sometime soon.