Lemon Mustard and Soy Vinaigrette Dressing. Lemon Mustard and Soy Vinaigrette Dressing Felice @morinoko Ohio, United States A refreshing dressing that goes well with almost any type of salad, especially if you toss in some juicy chicken breast! Use fresh squeezed lemon or substitute your favorite vinegar (I often use rice vinegar too). Here is how you cook that.
Ingredients of Lemon Mustard and Soy Vinaigrette Dressing
- Prepare of **Dressing**.
- Prepare 1 Tbsp of Fresh lemon juice or vinegar rice, white wine, apple cider, etc..
- You need 1 Tbsp of Soy sauce.
- You need 1 Tbsp of Whole grain mustard.
- You need 2 Tbsp of Olive oil.
- It’s to taste of Black pepper.
- It’s of **Salad**.
- It’s of Tomato 1 medium.
- You need 1 of Avocado.
- It’s 1 of small Cucumber or 1/2 large.
- You need 1 of Fresh spring onions, optional.
- You need to taste of Fresh herbs optional.
Beat lemon juice into the mixture. This lemon mustard vinaigrette is made with simple ingredients that you'll likely have on hand. Extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic and some dried oregano and basil leaves. The mustard emulsifies with the olive oil, giving this dressing a slightly creamy texture to it.
Lemon Mustard and Soy Vinaigrette Dressing instructions
- Combine mustard, lemon juice, soy sauce, and pepper in a bowl. Mix well until oil is.
- Dice the tomato, cucumbers and avocado into bite-size pieces. If using onion, slice it ultra-thin!.
- Combine vegetables in a bowl, pour over some dressing. If you have any left over, it will keep for a few days in the refrigerator..
- Give a rough mix, but be gentle with the avocado so it doesn't turn to mush!.
- Sprinkle in some fresh herbs like basil, cilantro, dill, etc..
- Serve immediately or let sit for a while in the refrigerator to let the flavors soak in even more ;).
I use this as a salad dressing, as a topping for steamed veggies and as a marinade for chicken.—Greg Fontenot, The Woodlands, Texas In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Peel the garlic clove and lightly crush, or cut down to the root end with a paring. For this dressing, choose a juicy lemon with bright yellow, unblemished skin. Mix together the apple cider vinegar, honey, lemon zest, lemon juice, salt, and pepper in a medium bowl. Gradually whisk in the olive oil. (Note: because this vinaigrette doesn't use mustard like a traditional vinaigrette, it won't emulsify well.