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Salad Dressings

The Best Honey Mustard Salad Dressing… Easy and So Much Better Than Store-Bought

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Honey Mustard Dressing and Salad

Honey Mustard Dressing

I am an absolute salad fanatic and feel there is no hope for me to be anything else. When we go to restaurants (when there isn’t a global pandemic, of course), I give one extra points for a great salad. If they bring out a salad that obviously came from a bag, it doesn’t much matter what else they do to try to impress me, they’ve already lost me.

And salad bars…..  holy cats do I ever love those?!

Tossing modesty aside, though, none of them can beat the salads I make at home. There are several reasons, I suppose, but one is I get crazy creative and experiment, not only with different vegetables, but also different greens (and combinations of greens), cheeses, seeds, herbs, and other fun additions like real bacon bits, baby corn, dried cranberries, etc.

Another special touch that turns an average salad into a delicious experience is a great salad dressing.

I prefer to make the salad dressings we use for several reasons:

  1. Since the pandemic, I find that the more things I can make at home, the fewer things we run out of and have to go get. I always have the staples on hand for my favorite dressings (French, Honey Mustard, Ranch, and Vinaigrette), so having my favorites in a rotation simplifies my life and keeps me out of stores!
  2. You can control the amount of sugar and/or salt in your dressings. Some of us like things a little less sweet than others or a little less salty. When you make the dressings, yourself, you have full control over what’s added.
  3. I love the idea of avoiding additives.
  4. I have to eat gluten-free (health reasons) and anything I can make, myself, gives me more peace of mind.
  5. Most importantly…. they simply taste A LOT better. Even if there weren’t a 1, 2, 3, and 4 above – I’d still make my own salad dressings for reason 5 alone. I mean, come on… taste trumps everything else!

The easy recipe, below, is in my opinion the absolute best honey mustard dressing recipe you’ll find. This is my go-to dressing for grilled chicken salads and I also love it on a great chef salad.

Obviously, adjust the amount of honey to suit your own tastes – Dijon mustard too, as far as that goes. However, I would suggest starting with this combination first – this way you can tell if you, personally, want less (or more… I won’t judge!) honey.

Brussels Sprouts and Kale Salad with Maple Vinaigrette

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Brussels Sprouts and Kale Salad
Brussels Sprouts and Kale Salad with Maple Vinaigrette
Even before I was a food blogger, one of my favorite things to do was to try new dishes in restaurants – then go home and use the inspiration in recipes of my own. It’s still something I get a great kick out of. Cooks love getting inspiration and ideas anywhere we can find them and let me tell you, restaurants are an out of this world source.

A while back, I tried the Brussels Sprouts and Kale salad at Cracker Barrel and the very next day ran to Kroger for ingredients to build my own.  Obviously, this doesn’t taste just like the one at Cracker Barrel – but, in my opinion, it’s just as good. As with most recipes I recreate (saying “copy” just makes me feel so cheap… and yet...), I intentionally make mine a little less sweet. Therefore, when attempting it, yourself, you very well may want to adjust the vinaigrette ingredients to sweeten the deal.

Speaking of the vinaigrette, it is delicious on its own as a salad dressing or simply to drizzle over raw or steamed veggies. Seriously, I keep some made up in the fridge at all times. When using it with salads, I often add a little lemon zest for the pretty factor as well as a little extra zip.

When making this particular recipe, use however much chopped pecans and dried cranberries as suits you. You could also use chopped almonds in place of the pecans but pecans are, in my opinion, better. I’ve tried it both ways and, even though I love these two nuts equally, pecans are better here.

Also, if you aren’t sure you like dried cranberries – give them a try in the recipe. They’re beautiful and delicious in this salad (and all salads, for that matter). If you still aren’t sure, start small… but I think after one taste, you’ll add more.

As for the maple syrup, you’re free to use the “expensive” syrup that comes in jars. I mean, it’s not like I’m going to call you hoity toity or anything. In fact, I’d be impressed… I’d be like, “So that’s who buys those?!” I use my favorite pancake, French toast, and waffle syrup (she’s been my steady breakfast date since high school), Aunt Jemima. She’s delectable on pancakes and she’s perfect in this salad.  Just be sure to get the Original… not the Lite or Buttery stuff.

{Brussels Sprouts Nutritional Info Below the Recipe}

MAPLE VINAIGRETTE

  • 1/4 Cup Maple Syrup (I use my favorite, Aunt Jemima)
  • 1/4 Cup EVOO
  • 2 TBS Apple Cider Vinegar
  • 2 TBS Lemon Juice
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper

KALE AND BRUSSELS SPROUTS SALAD

  • 1 Pound Brussels Sprouts (bottoms cut off & discarded)
  • 1 Bunch of Fresh Curly Kale (torn away from stems)
  • 1/4 Red Onion or a Couple of Shallots, if you’d prefer
  • 1/2 Cup – 1 Cup Chopped Pecans
  • 1/4 Cup – 1/2 Cup Dried Cranberries
  • Pinch or Two of Salt
  • 2 TBS MORE Maple Syrup
  1. Combine the Maple Vinaigrette Ingredients and set aside.
  2. Using a food processor (or knife and cutting board if you’re a very patient person with a penchant for cutting tiny uniform pieces): Chop the sprouts, kale and onion. You want the pieces to resemble a VERY chopped salad – closer to coleslaw, actually, than a tossed salad (see the pictures).
  3. Toss the chopped vegetables into a bowl and salt them with a pinch or two of salt. Add the cranberries and pecans, stirring to combine. Pour the vinaigrette over the salad and combine really well. Taste. If you’d like more of a maple flavor (I always do), add 2 more TBS syrup directly over the salad.
  4. Cover and place in the refrigerator until ready to serve.

We all know how excellent kale is for us. As far as I’m concerned, it’s pretty much a perfect food. Perfectly delicious, inexpensive, easy to work with, and darn good for you. Perfect. While not quite as inexpensive, Brussels Sprouts are pretty darn impressive, themselves. They have a healthy number of  valuable nutrients and are an excellent source of vitamin C and vitamin K. T

Brussels Sprouts are also a very good source of numerous  folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids. To learn exactly how these particular nutrients “do a body good” and to find out more about Brussels Sprouts, see Dr. Axe’s article Brussels Sprouts Nutrition, Health Benefits & Recipes.


 

Bacon and Eggs Salad with a Creamy Mayo Dressing

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Bacon and Eggs Salad
Bacon and Eggs Salad 
My love of animals, birds, butterflies, and bees is so great that it’s a part of my DNA. I’m somewhere between a modern day Snow White and Ellie May Clampett (without the little men or pigtails – though I’d kind of fancy having both around).

As you’d expect, I only buy cage-free eggs. They cost a little more, but the way I see it.. it’s more than worth it. The thought of any animal being confined and miserable – unable to enjoy fresh air, sunshine, and… well… life – makes me miserable and that’s a feeling I’m not wild about. The way I see it, if we were to all DEMAND better for animals (be their voice, if you will), their treatment will improve.

Talk about worthwhile goals!

When I saw Nellie’s Free Range Eggs website, the first thing that caught my eye was a precious picture of a beautiful little girl holding a beautiful hen like a cherished pet. Not only am I obsessed with animals, having raised three beautiful little girls of my own – I’m terribly partial to that “critter” as well!

Above the precious picture were the words that have stuck with me… “We Love Our Hens.” Maybe it’s because I’m a sentimental animal lover with few rivals for the title of Queen Sentimental Animal Lover, but that struck a chord with me. The love for their hens has led Nellie’s Free Range Eggs to be Certified Humane (click the link to learn exactly what this means).

Teaching Kids About Healthy Cooking and Humane Living

{Continued Below…}

Nellie's Free Range Eggs Hen
My Buddy, the Nellie’s Free-Range Eggs Hen (My Cats Love Her)
I’m a huge advocate for teaching girls and boys how to cook (safely, healthily, and deliciously). When our girls were growing up, they took turns helping in the kitchen. I showed them simple things like…

  • how to always turn the pot handles toward the back of the stove
  • how to pour ingredients safely to keep them from splattering all over your face
  • how to handle knives without incident
  • where to store eggs in the fridge (not on the door)
  • what foods need refrigeration and what ones don’t
  • how garlic powder and an iron skillet make the best burgers ever
  • etc, etc, etc..

While it wasn’t really an issue when my girls were children, today parents and grandparents would be great to teach their little cooks about food allergies and intolerances. Teaching them that it’s always considerate to take things like allergies into consideration when cooking for others.

I’ve also preached to my daughters (and anyone else who’ll listen!) about the importance of mastering certain recipes that’ll serve you well throughout your life. Egg recipes are among the ones that I think are most important to master.

Everyone should be able to make EXTRA special…

As is the case with many recipes, perfecting egg recipes simply takes practice – and attention to detail. I love eggs to distraction – I guess that’s why I have (over the years) worked so hard to perfect my egg recipes. It’s why I’ve always found ways to get eggs into as many meals as possible.

They aren’t just for breakfast you know!

When it comes to summer meals, one of my favorite ways to enjoy eggs is a Bacon and Eggs Salad with a Creamy Mayo Dressing.

{Bacon and Eggs Salad Recipe Below…}

Bacon and Eggs Salad and Dressing

Bacon and Eggs Salad

Round up the usual suspects: Romaine Lettuce (or your favorite leaf lettuce – don’t let me tell you what to do), chopped green onions, bacon, hard-boiled eggs (chopped), tomatoes if you’ve got them… and any other vegetables you want to invite. Most of the time, I want the bacon and eggs to be the stars they are, so I keep things ridiculously simple.

Creamy Mayo Dressing:

For some reason, the dressing looks almost yellow in the picture below, but don’t let it fool you.. it’s white. I guess the mid-day sunlight coming through the kitchen window pulled a fast one.

1 cup mayo (I love Duke’s and Hellman’s)
4 tsp apple cider vinegar
3 TBS sugar
salt and pepper

This is the basic dressing I use for the Bacon and Eggs Salad – but you can jazz it up a little with chopped chives (fantastic on just about any tossed salad) or other herbs. You can also add a little lemon juice if you so desire. Again, I don’t want anything upstaging the bacon and eggs, so I keep it basic. As you can see from the pics, the last time I made this I didn’t even involve tomatoes. They sat in a bowl looking at me but I was like, “Nah, I’m good…”

{Concluded Below…}

Hard Boiled Eggs
Hard-Boiled Eggs without Pepper? I Do NOT Think So!
 As long as we have our children’s attention, we should also teach them about compassion. Along with my love for great, healthy food and cooking, I passed on to my girls a great love and compassion for every human and animal involved in the process – from farm to table. The kitchen is one of the easiest places to do this. Strike up conversations with your kids about the importance of things like supporting local farmers and buying free-range eggs. Visit Nellie’s Free Range Eggs with them (they’ll love the pictures!) and show them “the right way” to do a business.

Nellie's Free Range Eggs
I was sent a gift certificate for Nellie’s Free-Range Eggs in exchange for telling you all about them. I decided to do more than just tell you about them… I decided to RAVE because everything about the way Nellie’s does business makes this animal lover’s hear soar.

Hard-Boiled Eggs

Place your free-range eggs in a saucepan and cover them with cold water. Place the pan on high heat and cook until it reaches the boiling point. Take the pan off of the heat (don’t forget to turn off your burner… I used to be AWFUL about that!) and cover the pan. Allow the eggs to sit in their hot bath for about 13 minutes. Peel, pepper and enjoy!

Hard Boiled Eggs

Salad Bar Salads… So Very Much YUM!

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Salad Bar Salad
I’m pretty sure I’ve confessed my salad fixation to you at some point during our relationship. However, if it has been an oversight, allow me to ‘fess up now. Basically, I meander through life going from salad to salad. My fixation is so bad that even when I’m enjoying a great salad, part of my brain is thinking of what I will or will not include in my next salad – to say nothing of the dressing and condiments that’ll go on top.

One of the fascinating things about salads is that you can, literally, have one every single day of the year and never have two exactly the same. Of course, if you have a particular combo that rocks your boat, you can easily have the exact same one every day – I won’t judge you.

Salad Bar Salad with Ranch Dressing
Obviously salads are wonderful for many reasons….

  • They’re colorful and beautiful! A gorgeous salad makes any meal look more beautiful. They’ve been known to even upstage a lasagna.. trust me, I was there.
  • They’re delicious. Even people who don’t think they like vegetables CAN find salad combinations they like. Iceberg lettuce, which doesn’t have a lot of flavor is a great start for the non-veggie crowd. Add tomatoes (which almost everyone loves) and go from there. A lot of strides can be taken with those who “don’t like salads” with the dressing. If they’re fans of mustard, try a honey mustard dressing. If they love Ranch (who doesn’t?), make them a great Ranch dressing.
  • They’re healthy. Along with soup (something else I’m all about), salads present you with a perfect opportunity to get your daily veggie count up. Leafy greens are one of the healthiest foods you can eat, as are broccoli and cauliflower and they’re all excellent salad co-stars. But it doesn’t stop with the veggies. You can work EVEN more nutrients and vitamins in by topping your salad with flaxseed, sunflower seeds, dried fruit, and/or chia seeds.

Salad Bar Salad
One of my favorite ways to enjoy salads is to have what I call a Salad Bar Salad. These fun and delicious salads are built from your favorite salad bar options, such as:

  • colorful lettuce – several varieties, preferably
  • deviled eggs or hard-boiled eggs
  • cherry peppers
  • olives
  • baby carrots
  • celery
  • pickled beets
  • broccoli
  • cauliflower
  • shredded cheese
  • bacon bits (extra points if they’re homemade)
  • cherry or grape tomatoes
  • spinach
  • radishes
  • pickled okra
  • chopped green onions
  • chopped bell pepper
  • pickled jalapeno slices
  • several dressings to choose from
  • Topping Ideas: sunflower seeds, chia seeds, flaxseed

My Favorite Buttermilk Dressing Recipe:

I’m as fanatical about making homemade salad dressings as I am about what I put into my actual salad. Pre-made dressings are filled with preservatives and, generally speaking, a lot of unnecessary sugar. It’s healthier, smarter, and a lot more delicious to simply make your own.

Think of your own favorite dressings and find or create recipes that blow you away. It’s always best to have quite a few in your arsenal. My favorite salad dressing is French (see the Best French Salad Dressing), so I almost always have a jar of homemade French Salad Dressing made up.

Another of my favorite “dressings” for salads is to simply drizzle the salad with really good olive oil, squeeze on some lemon juice, then top with freshly ground black pepper and a little salt. This is more delicious than it even has a right to be.

If you like creamy Ranch and Buttermilk dressings, you’re going to love the one below. It’s one of the best dressings you ever put a fork into. This is a recipe from an old Betty Crocker’s cookbook, called Buttermilk Dressing and it is the bomb diggity.

3/4 cup mayonnaise
1/2 cup buttermilk
1 teaspoon parsley flakes
1/2 teaspoon instant minced onion
1/2 teaspoon salt
dash of freshly ground black pepper (or white pepper to keep the dressing whiter in color)
1 clove garlic, crushed

Mix all ingredients and cover with wrap. Refrigerate for at least 2 hours. Refrigerate any left over dressing. Makes 1-1/4 cups dressing.

The cookbook also says that you can make this a Buttermilk Parmesan Dressing by adding 1/3 cup grated Parmesan cheese and 1/2 teaspoon paprika. I love the original so much I’ve never even tried this version – but now I want desperately to do just that!

Hmmmm, guess I’d better make a salad….

Salad Bar Salad with Ranch Dressing
 

Homemade French Dressing

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Tossed Salad with Homemade French Dressing
Without a doubt, this is the best homemade French Dressing known to man. Or woman. Or.. well, I guess that covers it doesn’t it?

This is based on a Rachael Ray recipe I saw long ago. I actually don’t even know where I saw it, I jotted it down in my notebook and simply said, “A Rachael Ray recipe – so it has to be great.” So, whether it was from her show, in her magazine, online, or in one of her cookbooks – I can’t say.

What I can say is this: You’ll NEVER buy French Dressing in a bottle again.

Homemade French Dressing