Iceberg Lettuce and Strawberry Salad with Home Made Honey Mustard Vinaigrette

Iceberg Lettuce and Strawberries Salad with Home Made Honey Mustard Vinaigrette

What happens when you are bored of cooking for a single person i.e. yourself? You make SALADS!!

Reason – Any amount of cooking leads to leftovers, which again becomes a bit boring to me. Also, imagine if this has been the routine since last 2 odd months with the husband constantly on travel and me left with absolutely not much interest in cooking for myself.

So, the other day, when I had some guests over and I made those Steamed Broccoli with Honey mustard Sauce, I thought of making a quick salad that could be my light lunch option with the Dijon Mustard that I wanted to finish off sooner. Having picked up a fresh batch of lettuce and the seasonal produce of Strawberries, I thought of combining the two, as frankly I love my salads to be a tad sweet so I either end up adding honey or muddle some fruits with lime juice to form a low cal dressing.

The Vinaigrette is like a golden syrup, which, when poured over the crunchy lettuce, lends a sweet taste with the honey, combined with the sharp taste of the mustard.

I finished the delicious salad in 10 minutes flat as it was really tasty and ended up making some more, the next day too for my 4 pm hunger pangs.

A very quick recipe, you can include a variety of fruits and leafy greens along with the iceberg lettuce. Apples, pears, oranges (currently in season in India) make a very good combination with the sauce and the greens. Also, salads can get a bit boring if you eat them everyday, so trying such fun combinations and vinaigrettes really help you.

If you are looking out for some more salad options, you can also check out a delicious salad called “Quick Carrot Salad” on the blog.

In the meanwhile, check out the easy recipe and enjoy a good bowl of this salad, just like I did!

Iceberg Lettuce and Strawberries Salad with Home Made Honey Mustard Vinaigrette

Prep Time – 15 mins

Cook Time – Nil

Ingredients for the Salad –

  1. Iceberg Lettuce – 1 medium size 
  2. Strawberries – 10 nos. roughly chopped

Ingredients for Making the Honey Mustard Vinaigrette

  1. Garlic Clove – 1 nos finely chopped
  2. Dijon Mustard – 1 tblsp
  3. Honey – 1 ½ tblsp
  4. Olive Oil – 1 tblsp
  5. Salt – a pinch
  6. White Vinegar – 1/4 tsp
  7. Black Pepper Powder – ¼ tsp

Method to make the honey mustard Vinaigrette –

  1. Take a clean and dry glass bowl and add the required quantities of Dijon mustard, finely chopped garlic cloves, honey, olive oil, salt, vinegar, black pepper powder and mix the ingredients well, preferably with a whisk.
  2. The vinaigrette is ready for use. In case you are not using it immediately, store it in a clean and dry glass jar or small bottle in a refrigerator.

Honey Mustard Vinaigrette.jpg

How to Make the Salad using the Vinaigrette –

  1. Wash and pat dry the iceberg lettuce to remove excess moisture
  2. Tear the lettuce with your hands, never use a knife to chop lettuce as it leads to loss of nutrients and put them in a bowl.
  3. Roughly chop the strawberries and keep aside.
  4. Now in a bowl, assemble the lettuce and add the strawberries as required.
  5. Pour the vinaigrette over the lettuce and strawberry and mix well. Add some extra salt or extra virgin olive oil, only if you require.
  6. If you are serving this to the guests, Follow steps 2 – 4 above and cover the bowl with a cling film and keep it refrigerated. Also, I advise doing this only an hour or so before the guests arrive, not overnight. You can pour the vinaigrette once the dinner is set and guests are seated at the table for dinner / lunch.

Recipe Notes & Tips –

  1. The vinaigrette stays good in the refrigerator for a max 2-3 days. It is more of a immediate consumption or probably could be prepared a day earlier if you are expecting guests the next day.
  2. If you don’t consume vinegar, use the same quantity of freshly squeezed lemon juice. The shelf life in that case would be slightly less as compared to the vinegar.
  3. Using extra virgin olive oil would be certainly great for making this vinaigrette.
  4. Addition of Sweet Paprika or cayenne pepper adds a lovely flavour and a slight spicy kick to the vinaigrette. It is, however, entirely up to your taste buds.
  5. Always check the quantity of salt added while making sauces as the core ingredients i.e. in this case, Dijon Mustard, has a fair amount of salt already.

Other Ways to use the Honey Mustard Vinaigrette –

  • You can drizzle them over salad bowls namely your rocket leaves or arugula, iceburg lettuce and lolo roso lettuce variety that are slightly bitter in taste.
  • Your very own Indian style salad i.e. Kachumber aka Mix Veggies Salad (the finely chopped version) can be drizzled with this instead of the regular curd and cumin combination.
  • Grilled Pineapples or Pears get an additional burst of flavours when drizzled with this vinaigrette.

If you like my work, please show me some love by following me on:-

Vidya Narayan

Advertisements

16 thoughts on “Iceberg Lettuce and Strawberry Salad with Home Made Honey Mustard Vinaigrette

Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.

Up ↑

%d bloggers like this: