Mustard and Herb Dressing

At the risk of repeating myself, I can't recommend making your own salad dressings at home highly enough. Not only do you avoid the preservatives that are present in store bought varieties, you really don't lose much time and the taste of fresh dressing is far superior besides.

This zesty dressing is a snap to whip up and adds a nice punchy contrast to salads with fresh crunchy vegetables like carrots and cucumbers.

Mustard and Herb Dressing

1/3 cup water
1/3 cup balsamic or red wine vinegar
1/4 cup Dijon mustard
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons dried basil
2 teaspoons dried rosemary
2 teaspoons dried thyme

Whisk together all ingredients in a bowl and spoon over your favourite greens and crunchy vegetable salad. May be stored in the refrigerator for up to 2 days — whisk again before each use. Yields about 1 1/3 cups of dressing, or enough for about one pound of salad greens.

Other salad dressings you may enjoy:
Creamy Sesame Miso Salad Dressing
Lemon Mint Dressing
Blueberry Balsamic Vinaigrette