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.
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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
This is my all-time favorite dressing. I’m so glad you posted it years ago. Thank you!
I made this for a cook out and doubled the recipe (along with the tortellini salad) and it was a huge hit! Best summer recipe I’ve ever found! Love it!
I was wondering if you could use coconut oil in place of canola oil? I have about a cup left of coconut oil and I’m trying to figure out a way to use it…. The dressing wouldn’t solidify, would it??? <–new to coconut oil
I wouldn’t use coconut oil–it will definitely solidify (I know this from the time when I was in college and working at a restaurant and accidentally made the day’s salad dressing with olive oil instead of canola oil and then stored it in the fridge and by lunchtime, it was solid… 🙂 ). You can use it in lots of other things–lip gloss, magic shell, or instead of butter or shortening in baking recipes. Or dab it on your skin–I think there’s a lot of hype surrounding coconut oil that might not necessarily be true, but I DO think it works wonders on your skin! 🙂
Can I use just regular ground mustard or does it have to be a coarse stone ground. Is it in the spice isle or in the mustard section?
I would look for Creole mustard or just regular ground mustard. You don’t want the super spicy stuff in the fancy little jars. Walmart actually has a really delicious house brand of ground mustard that I love and totally recommend if you can’t find Creole mustard.
This dressing is AMAZING!! I love love love it. Especially on your Tortellini salad. Divine!
Used this dressing on your tortellini salad……SERIOUSLY SO DELICIOUS. No one flavor stood out, it all combined beautifully. Thanks!
A question about the ‘firm’ parts of the green onion…does this mean the white part only (end trimmed) and none of the green stem? Thanks so much!
There’s not a hard and fast rule, but it just means to use the white end and up until the firm really light green part.