Green Onion, Chili & Dijon Mustard Salad Dressing (V, VG, GF)

An easy to prepare delicious and versatile dressing that takes an ordinary salad to another level. This dressing can be made in advance and can also be used on rice, quinoa, potato, eggs, caprese and pasta salads.

Course Condiment

Cuisine Asian fusion, British fusion, french fusion

Keyword chili oil dressing, dressing, green onion salad dressing, salad dressing, vinaigrette

orange orange

Prep Time 5

Cook Time 5

Total Time 10

Servings Servings

Calories 193kcal

Author Dr. Wendy Dearborne

Equipment

Bowl
Whisk
Jar with tightfitting lid

Ingredients

1/4 cup Avocado or a neutral tasting oil
3 tbsp Honey
3 tbsp White balsamic vinegar
1 tbsp Dijon mustard
1-2 tsp Chili oil homemade
1/4 tsp Salt or to taste
1/4 tsp Cracked black pepper or to taste
3-4 tbsp Green onion whites finely minced; reserve tops for garnish
1/8 tsp Garlic powder
1/16 tsp Mesquite or applewood liquid smoke applewood is preferred

Instructions

Place all the ingredients into a bowl and whisk until totally homogenized.
Allow to sit for 5 minute so the flavors can marry well.
Pour over the salad, toss well and serve immediately.

Notes

Storage

The salad dressing in a jar with a tightfitting lid can be stored in the refrigerator for 4-5 days. Shake well before using.

Substitutes

White balsamic vinegar can be replaced with white or white wine vinegar, apple cider vinegar or citrus of your choice.

Chili Oil

You can use substitute chili oil with chili flakes or 1/4-1/2 tsp of sesame oil

Nutrition