- Cooking Time:
- Preparation Time:
- Dijon Dressing
- 2 T. grainy dijon mustard
- 4 T. olive or canola oil
- 1 tsp. honey
- (Add other ingredients as you deem necessary.)
- Combine ingredients in a jar. Put the lid on the jar, and shake it well. Let the dressing sit in the fridge for an hour or more for the flavors to meld. You will want to toss the dressing with your salad well so that the grains of mustard are spread out in the salad.
- I served a salad of butter lettuce, freshly shaved Parmesan Reggiano, toasted walnut halves, and very alkaline avocado. (The alkalinity of foods like avocado can help balance small amounts of acid in people with acid disorders.) I think finely sliced apples or tangerine sections would make a nice addition. But it was also very tasty as it was.
NotesI'm in the process from recovering from interstitial cystitis. I've been able to add back a lot of foods at this point, but I still can't have much vinegar without getting sick. One of the challenges in healthful eating has been to develop easy salad dressings that don't make me sick. This is one that would have knocked me down with pain a year ago but that causes me no problems now