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Mustard Vinaigrette


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

Yield

Makes about 3/4 cup

Ingredients

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

Preparation

  1. Whisk together all ingredients in small bowl.

Tip

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



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