Lemon and Mustard Salad Dressing, Recipe rewind because some things are too good to miss! - Our Sunday Cafe
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Lemon and Mustard Salad Dressing, Recipe rewind because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Friday March 25, 2011.

If I got to live in a perfect world, I would serve a crisp salad each evening with a freshly made salad dressing, and never purchase another bottle of the stuff. But alas my world is not perfect and even I get tired of salad every night. The homemade salad dressing part? That I can do. There will however be that ever present bottle of Wishbone Italian dressing that Honey believes is absolutely the only dressing that should go on a salad, ever. OK Honey, but take a look at this........

I know, parsley again? Yes and for a good reason. Most salad dressings and vinaigrette, are very high in fat content. Good quality olive oil is wonderful, and we need healthy fats in our diets. But lets be honest, we don't have a problem getting enough fat in our diets here in this country. Maybe the right fats, but certainly not enough fat. Enter parsley, and a host of other ingredients, these ingredients can take the place of some of the added fat and offer good nutrition in the trade. Your own homemade "light" salad dressing.

Lemon Mustard Salad Dressing
adapted from:  Salad Dressings!
by:  Jane Marsh Dieckmann

1 bunch of parsley, washed, dried, trimmed with a 2 inch stem
1 green onion, sliced thin
1 clove garlic, minced
juice of 1 lemon, strained
1 T sugar
1/2 t salt
2 t dijon style mustard, or 1 T of a milder grainy type
1/3 c olive oil
1/2 c buttermilk

Combine all ingredients through olive oil in processor bowl, process until smooth(ish).

 This lovely dressing is delicious over sliced
tomatoes, or steamed and chilled vegetables.

Scrape down sides, add buttermilk, process additional 30 seconds.

Decant into a jar, refrigerate, shake before using. Makes approximately 1 1/2 c cups.

As always, thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!


  1. I'm always looking for good dressing recipes. I should have grown parsley in my garden, oh well, not too late. Thanks

  2. I remember this. I was going to try it and never did. Thanks for the reminder. I bet this would be good on potatoes.


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