This Ground Mustard and Garlic Vinaigrette is tangy with a touch of sweetness. It’s the star of the show in this Tortellini Pasta Salad but is equally delicious served over mixed greens, thinly sliced red onions, and sliced cucumbers. It would also make a great marinade for chicken or fish.
Ingredient Notes
- Vinegar – Use white wine vinegar or rice vinegar. Plain white vinegar will be a little too strong here.
- Green Onions – You want the firm parts of the green onions. Trim off the root end and any portions of the greens that are soft or floppy, see photo below.
- Mustard – Use coarse grain or stone ground mustard here. This is the mustard with visible seeds. You can also use Dijon, just keep in mind Dijon has a very distinct flavor that will come through in the final flavor profile.
Instructions
- In the jar of your blender, combine all the ingredients except for the oil. Blend on high. Turn blender to low, while the blender is running, slowly add the oil in a steady stream. If possible, refrigerate the dressing for a few hours before serving.
Serving Suggestions
Serve over mixed greens, sliced cucumbers and thinly sliced red onions. Use in this Tortellini Pasta Salad, or to marinate chicken or fish. It would be perfect for these Grilled Chicken Salad Jars.
You may also like this Honey Mustard Vinaigrette.
Frequently Asked Questions
- Can I make this ahead of time? Yes! Salad dressings are often best when they get to sit and the flavors are allowed to combine. Mix this dressing up a day in advance and store in the refrigerator, covered, until ready to use.
Did You Make This?
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Ground Mustard and Garlic Vinaigrette
A tangy, flavorful salad dressing perfect for pasta salads, green salads, or used as a marinade/sauce for chicken or fish.
Ingredients
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup white wine vinegar or rice vinegar; avoid plain white vinegar because it’s too strong here
- 2 green onions firm parts only, trimmed of the white ends
- 4-5 cloves of garlic roughly chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon sugar or honey
- 2 tablespoon coarse grain or whole grain mustard
- 1 cup neutral flavored oil such as canola oil
Instructions
- In the jar of your blender, combine all the ingredients except for the oil. Blend on high. While the blender is running, slowly add the oil in a steady stream. Serve over mixed greens, sliced cucumbers and thinly sliced red onions. If possible, refrigerate the dressing for a few hours before serving.
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Questions & Reviews
Just finished making—DELICIOUS!!!
LOVED it!!!! I added pepperoni to it and it was yummy!!!
I pretty much HATE mustard but I did LOVE this dress–not at all too mustardy 🙂 I’m so glad I tried it–my husband and kids (gasp!) loved it too. Another winner 🙂
I have made this dressing several times – for both regular dinner salad as well as the delicious tortellini pasta salad. This is absolutely no joke, my five year-old loves this dressing so much that she tries to drink it out of the blender while my back is turned and always licks her salad bowl clean when I serve it to her. I even use Gulden’s Spicy Mustard (okay, not quite the entire two tablespoons – more like 1 1/2). Highly recommend this recipe to anyone who wants something slightly different than regular Italian.
can I use Extra virgin Olive oil instead of Canola??
You *can*, it’ll just alter the flavor, so it’s totally up to you. 🙂
I made a half recipe to use on your Tortellini Pasta salad and it made the perfect amount- one cup exactly!! This dressing is very good and I just dumped everything in a liquid measure and then used my immersion blender- it came out thick and creamy. I used half canola, half olive oil.
Is it wrong this is so good I'm licking it from the cup?
😉
Yum-I made this the other day and it was great-some zip, some tang, some mustard taste but not overwhelming. In short everything you said it was.
It is Great! Not to mustardy… very, very good, another great recipe, Thanks!
So I made this for the tortellini pasta recipe. It was very good, but I'm wondering why my version didn't turn out creamy looking like yours in the pictures? Does it have to do with how I add the oil?
Thanks!
Anissa