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Mustard Vinaigrette

This recipe is part of the recipe for Chicken-Asparagus Salad


Makes about 3/4 cup


2 tablespoons country-style Dijon mustard
1/2 cup seasoned rice vinegar
1/4 cup vegetable oil
1/2 teaspoon dark sesame oil
Dash black pepper


  1. Whisk together all ingredients in small bowl.


To make a tossed salad ahead, place the firm vegetables and meat or poultry in the bottom of the salad bowl and add the salad dressing. Top with the salad greens but do not toss. Refrigerate the mixture for up to 2 hours. Toss the salad just before serving.

Check out more recipes for Salad Dressings