Salad with Mustard Dressing Recipe

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Salad with Mustard Dressing Recipe

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"This unique salad uses my favorite from-scratch dressing," confides Bernice Morris of Marshfield, Missouri. "The mustard adds a little zip to the dressing, which is terrific combined with greens, crunchy cashews and bits of cream cheese."
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 cup vegetable oil
  • 1/2 cup white wine vinegar
  • 1/3 cup sugar
  • 1/4 cup finely chopped onion
  • 4 teaspoons ground mustard
  • 1 teaspoon celery seed
  • 1 teaspoon salt
  • 1 package (3 ounces) cream cheese, optional
  • 8 to 10 cups torn salad greens
  • 1 package (6 ounces) cashews

Directions

In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. if desired, roll cream cheese into 3/4-in. balls. In a salad bowl, combine the greens, cashews and cream cheese balls. Drizzle with dressing; toss to coat. Refrigerate leftover dressing. Yield: 8 servings (1-3/4 cups dressing).
Originally published as Salad with Mustard Dressing in Taste of Home April/May 2001, p41

Nutritional Facts

3-1/2 tablespoons: 419 calories, 38g fat (5g saturated fat), 0 cholesterol, 313mg sodium, 19g carbohydrate (10g sugars, 2g fiber), 5g protein.

  • 1 cup vegetable oil
  • 1/2 cup white wine vinegar
  • 1/3 cup sugar
  • 1/4 cup finely chopped onion
  • 4 teaspoons ground mustard
  • 1 teaspoon celery seed
  • 1 teaspoon salt
  • 1 package (3 ounces) cream cheese, optional
  • 8 to 10 cups torn salad greens
  • 1 package (6 ounces) cashews
  1. In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. if desired, roll cream cheese into 3/4-in. balls. In a salad bowl, combine the greens, cashews and cream cheese balls. Drizzle with dressing; toss to coat. Refrigerate leftover dressing. Yield: 8 servings (1-3/4 cups dressing).
Originally published as Salad with Mustard Dressing in Taste of Home April/May 2001, p41

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