Suzanne Hollander, MS, RD

As a dietitian, home cook, and enthusiast of all-things-delicious, I'm often asked, "so what do YOU eat?" Here's a blog to answer that very question! My hope is that you'll find (even just a little) inspiration from some of my favorite recipes, restaurants, party-ideas and food musings for your own happy, healthy, food-loving lifestyle.

Tuesday, September 9, 2014

Re-Purposing: Mustard Bottle Salad Dressing

Making your own salad dressing can seem pretty daunting. But opting to do-it-yourself saves you from the excess sodium and preservatives often dumped into bottled salad dressing (and it saves you some cash!). A mustard bottle on its "last legs" is the perfect container for mixing up and storing your new concoction. Mustard serves as a natural emulsifier, which helps keep the oil from separating too quickly. With no measuring and just a few ingredients, this "project" takes almost as little time and effort as opening up the bottled kind!

How to: 
1 almost-empty bottle or jar of mustard (type is up to you!) 
+ 2 parts acid (vinegar or lemon juice) 
+ 1 part olive oil 
+ herbs/spices (optional) 
+ pinch of sweetness (also optional, but honey, sugar, fruit juice all work well)
Give it a shake and pour it on! 

Here are a few of my favorite varieties:
  • Dijon mustard with lemon juice + olive oil + garlic + honey poured over herb salad;
  • Brown mustard with apple cider vinegar + olive oil + celery seed + pinch of sugar (great for cole slaw!)
  • Dijon mustard with balsamic vinegar + olive oil + chopped fresh basil on spinach and strawberry salad.