2 tsp. Cajun Mesquite Mustard
2 tsp. red wine vinegar
2 Tbs. virgin olive oil
salt and freshly ground black pepper
2 Tbs. water if needed
Make up the vinaigrette dressing by whisking the mustard and vinegar until creamy and smooth. Slowly whisk in olive oil and season with salt and pepper, thinning with water if necessary.
*A delicious dressing for a spinach and bacon salad.
*Great over a plate of steamed and sliced red potatoes.
*Perfect to top Fresh grilled Asparagus or even over fresh steamed green beans.
*Use as a dressing for a grilled Lamb salad on Dandelion greens.
*Cajun Mesquite Mustard marinated and grilled Portobello mushrooms.
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