Happy May 22 AKA Recipe Redux Day! The theme for this month was:
DIY Kitchen Essentials
What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics. Think homemade frozen waffles, salad dressing, broth or other kitchen essentials.
When reading this month’s theme…so many different ideas came to mind! But since salad dressing was in the description I couldn’t help but think of this dressing and HAD to share it with you all. It pairs so perfectly with this fresh salad…and with most salads now that I think of it. The honey and dijon mustard combo dances perfectly on your tongue with all of the summery like flavors in the salad. The thing I like about this salad dressing too is that it is not overpowering. People typically mask their salads with ranch or blue cheese and it distracts from the flavors in the actual salad itself. This dressing actually will bring out other distinct flavors 🙂
I chose to add mango to the salad because I feel like it is just so trendy right now. You may have noticed that not every mango you eat tastes exactly the same…and that is because there are hundreds of varieties. The taste differences are very subtle but you will have some with more sweet or acidic flavors and some with more floral or plum and peach likes flavors. Mangos not only taste delicious but are a great choice when it comes to nutrition as well. One cup of diced mango provides 100 calories, 100% of your recommended vitamin C intake for the day, and 35% of of vitamin A. As with any fruits you consume it is important to note the sugar content, just 1/2 cup of mango has 11g of sugar which equal ~3tsp. sugar. Natural sugars are better than added sugars, but it is still important to note if you are diabetic or have other pressing health concerns.
Mulberries! I am honestly a newbie to mulberries but I am loving topping them on my salads! They have a crumbly yet chewy texture which makes them perfect for salads or even in trail mix or topped on your morning oats. These little berries are considered a superfood due to their antioxidant content (woo-hoo!).
Anyways…I love making homemade salad dressing because it is just so much healthier! You are able to control the oil, vinegar, sugar, salt or whatever else to make it how you like it. Homemade salad dressing is free of all of the preservatives and added sugars…and you are cutting down on a bunch of calories from making dressing at home! Sounds like a win-win situation if you ask me. Try making your own homemade salad dressing these week, jar it up, and have it ready to go next time you prepare a salad!
For the dressing
- 2 Tbsp. dijon mustard
- 2 Tbsp. honey
- 1/4 cup EVOO
- Juice of 1 lemon
- dash of pepper
- 2 tsp. white wine vinegar
For the salad
- 1 mango peeled and diced
- 3-5 cups romaine lettuce chopped
- 1 cup chopped fresh strawberries
- 1/2 cup blueberries
- 1 cup cherry tomatoes
- 1 small avocado diced
- 1/4 cup chopped red onion
- handful of mulberries
- For the salad dressing, whisk all of the ingredients together, put in a container, and chill in the fridge until ready for use.
- For the salad get a large salad bowl and toss together the mango, lettuce, strawberries, blueberries, tomatoes, avocado, and onion. Let sit in the fridge for 30 minutes so the flavors can blend.
- When ready, top with mulberries and serve with salad dressing.