Spring Salad + Creamy Honey Mustard Dressing

Do you feel spring in the air? My kids love mayo-based honey mustard dressing, and you know what? You can make it from scratch in less than 10 minutes with a delicious Nellie’s Free Range Egg.

This post was created in partnership with Nellie’s Free Range.

I’m excited to partner with Nellie’s Free Range for another year to bring you yummy egg recipes. Nellie’s Free Range was the first egg producer to receive the Certified Humane seal for their kind, ethical treatment of animals. And happy hens make more delicious eggs.

Spring Salad with Homemade Honey Mustard Dressing

Don't be scared to make homemade mayo-based dressing. This creamy honey mustard dressing takes only 10 minutes to make.

Course Salad
Cuisine American
Prep Time 10 minutes
Servings 4 people
Author whiteblankspace

Ingredients

  • 1 Nellie’s Free Range Egg at room temperature
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • juice from 1 large lemon
  • 1 tsp salt
  • 1 cup avocado oil or other neutral-tasting oil
  • 3 head of romaine lettuce chopped
  • 3 cups halved cherry tomatoes
  • 2 sliced or chopped avocados
  • 1 1/2 cups shredded cheddar cheese
  • 4 Nellie’s Free Range Eggs hard-boiled and sliced

Instructions

  1. Add egg, dijon mustard, honey, lemon juice, and salt to a food processor and process for 30 seconds.
  2. While the food processor is running, slowly add oil in a very thin stream. Do not rush this step.
  3. Taste and add more mustard, honey, lemon juice, and salt as desired.
  4. Toss romaine lettuce, tomatoes, and cheddar cheese with dressing. Top with avocado and hard-boiled eggs.

Recipe Notes

To safely pasteurize your eggs at home, simply place the eggs in a pot of water and heat on the stovetop until the water temperature reaches 140F. Heat the eggs submerged in water at 140F, and no higher than 142F, for 3 minutes before removing from the hot water and rinsing with cold water.

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