Since starting to make homemade balsamic vinaigrette a year ago, we haven’t bought any salad dressings because they’re so easy to make at home and flavorful. I also love that they aren’t loaded with sugar and preservatives which I can now taste in store-bought dressing (yuck!). This whole grain mustard vinaigrette has a tangy flavor that perks up a basic kale salad, which is always a welcome addition! Topped with walnuts, garbanzo beans, and fresh parmesan cheese, this salad is a nice starter or light lunch that quickly comes together.
How to Enjoy Kale
I’m on the kale train with the rest of the healthy food world it seems. One thing I love about it is that it can be made up and kept easily for leftovers unlike most other salad greens. The only disappointing thing about salads in my mind is that they usually need to be eaten in one sitting. With kale, the greens are substantial enough to survive a night in the refrigerator, dressed and ready when you are! If you’re still getting used to kale, discard the stems and chop it up into really small pieces – almost shreds. Additionally, mixing pieces of it into your usual salad mix is a good way to get some of the benefits without it being overwhelming!
Whole Grain Mustard Vinaigrette
The other thing about enjoying kale is that you need a dressing substantial enough. The dressing should be bolder in flavor, but not necessarily heavier (i.e. not bleu cheese or ranch). A whole grain mustard vinaigrette is my favorite compliment to a kale salad. I also always have the ingredients in my kitchen, so that makes it a major winner in my book!
WHOLE GRAIN MUSTARD VINAIGRETTE
If you're looking for a go-to homemade salad dressing, this mustard vinaigrette should be it. It's the perfect balance to all those salad toppings. It's a bit acidic but still perfectly sweet. You'll want to make extra every time!
- 1 tablespoon whole grain mustard
- 3 tablespoons olive oil
- 1 teaspoon lemon juice
- 1/2 teaspoon coconut vinegar or white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon fresh pepper
- 1/2 - 1 teaspoon sugar optional
Thoroughly combine mustard, oil, lemon juice, and vinegar. Season to taste with salt, pepper, and sugar.
Since mustard and vinegar are tangier, sugar is optional for a lighter flavor.
Store in refrigerator.
Make this recipe? I'd love to see how it turned out. Tag me @LMinthekitchen on Instagram and use #LMrecipes, so I can see your creation! xo