The other day my sister had a few ladies over for lunch and served us a salad with the most amazing honey mustard salad dressing I have ever had. The dressing had, not only the sweetness of honey but, a depth of flavor that we were all in love with. I seriously wanted to lick my plate clean–if only that would be kosher amongst friends 😉 I had my sister help recreate her dressing recipe and I was so excited to make this salad for my family the next night for dinner. You can really serve this dressing over any type of spinach or lettuce salad. I had some spinach and several produce items to use up, so it made a great topping for a throw-it-together type of salad. If you want a new and flavorful side salad idea for your Easter celebrations, this is a keeper!! I could even see this dressing drizzled over a nice piece of ham–just n idea 😉
- Baby Spinach
- Apples, diced
- Mushrooms, sliced
- Dried cranberries
- Gorgonzola or Swiss cheese
- Candied nuts
- Boiled eggs, peeled and sliced
- 1/2 cup spicy brown mustard
- 1 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 cup honey
- 1/2 cup sugar
- 1 tsp. minced dried onion (or fresh)
- 1/2 tsp. black pepper
- 1 tsp. salt
- Boil the eggs in a small sauce pan with water for 7-8 minutes. Let the eggs cool and then peel and slice. Dice the apples and set aside. Slice the mushrooms. In a large salad bowl, place the spinach, apples, cranberries, mushrooms, sliced egg and crumbled cheese. For the dressing, whip together the dressing ingredients with a hand blender or in a food processor until emulsified and smooth. Serve over the prepared salad or on the side as desired. Dressing will stay good in the fridge for a couple weeks.
