I can’t get enough of the tangy goodness in this keto mustard salad dressing. So much so, I’ve been known to drizzle it over olives and even hunks of Manchego cheese (my fave). Salad dressing is not just for salad, people!
I’m following a keto diet and feel amazed by how well I feel. I suffer with PCOS and was recommended to return back to this way of eating by my doctor and experienced an improvement quickly.
I eat a fair bit of salad day to day so thought I’d jazz it up, experimenting more with flavours and herbs. While I love my default Extra Virgin Olive Oil and Balsamic Vinegar combo, I wanted something a little more sour and textured for a change. My mum is the queen of salad dressing and has a collection of oils, vinegars and glazes, adding dried and fresh herbs when she concocts new dressing recipes so she inspired me to be bold here.
Like her, I also collect pretty jam jars to keep my dressings and desserts in (we also use them to drink out of too) and this blue and white jar is one of my favourites.
This dressing is quick, easy and flavourful to boot.
1/2 cup of Extra Virgin Olive Oil.
1 tbsp Dijon-style grainy mustard
2 tbsps apple cider vinegar (balsamic works)
a squeeze of fresh lemon
A pinch of sea salt and freshly ground pepper.
Pour ingredients into a bowl and whisk then pour into your jar or pour into the jar to start and shake. Either way works. Store in the fridge. The oil can harden with the cold so leave out in room temperature before each use.