If you’ve been trying to eat healthy, you’ve probably started to include salads to your daily diet. And why not? Salads are full of nutrients and can boost your overall health while helping you keep control of your calorie intake.
Salads are often branded as bland healthy meals with vegetables and some variant of meat. Unless, however, you top the salad with a salad dressing, an element that can bring life, colour and flavours to a salad in a way that will help you amp up the overall taste and vibrancy of the salad.
Usually, we go for packaged salad dressings, but they are loaded with preservatives to increase their shelf life and come at the cost of health and nutrition quotient.
To help you amp up the taste of your salads, we bring to you a salad recipe that will work effortlessly to enhance the flavours. Regardless of the salad you wish to consume, just remember to add this dressing to the veggies and/or meat right before serving the salad as it will help you retain the crunch of the vegetables and/or meat without making them soggy.
This honey mustard salad dressing is a healthy and delicious alternative to store-bought salad dressings that you can make from the comfort of your home, using simple ingredients.
2 tbsp yellow mustard seeds
2 tbsp black mustard seeds
1/8 tsp cinnamon (broken into small pieces)
1 tbsp honey
1 tsp salt
Vinegar, to cover the above ingredients
Step 1: Place the mustard seeds, cinnamon, honey and salt in a glass or stainless steel vessel and cover it with vinegar (1/2″ an inch above the mixture).
Step 2: Rest the concoction for 48 hours.
Step 3: Blend the concoction into a fine paste and add it to the salad right before serving.
The mustard plays the role of a nutrient-rich, low-calorie ingredient, that contains calcium, copper, and vitamins C, A, and K. The honey on the other hand, besides providing a sweet tone to the dressing has anti-inflammatory and antioxidant properties.
The beauty of this recipe is that you can add variations to it depending on your liking, be it the consistency, through adding yoghurt and extra virgin olive oil to the mix or even the overall zing of the dressing, by adding some lemon juice and pepper to the recipe.
The dressing can generally be consumed up to 2 weeks if refrigerated and stored properly in an airtight and/or glass container. In addition, in case you plan to add olive oil to the recipe then, remember to pull out the dressing from the fridge for 15 to 30 minutes and place it at room temperature before using it, to prevent the dressing from solidifying.
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