Green Salad Ideas: Mustard Honey Dressing

| July/August 2007

Makes about 9 servings
This creamy mustard honey dressing concoction contains one-fourth of the fat found in most bottled and homemade dressings. The secret? Thicken chicken or vegetable broth with arrowroot (similar to cornstarch), cool it, then blend with olive or flaxseed oil, herbs and spices. Try it on tossed green salads or main-course salads that include fish, poultry, meat, tofu or beans.

• 1½ cups chicken stock or water, divided
• 1 teaspoon salt (reduce by half if using salted broth)
• 1 clove garlic, minced or pressed, optional
• 1½ to 2 tablespoons arrowroot powder
• ½ cup extra-virgin olive or flaxseed oil
• 1/3 cup lemon juice or ¼ cup brown rice vinegar or raw apple cider vinegar
• ¼ teaspoon ground chipotle or black pepper
• 1½ tablespoons Dijon mustard or 1 teaspoon dry mustard
• 1 tablespoon minced fresh or 1 teaspoon dried oregano or basil
• ¼ teaspoon stevia extract powder or 6 to 8 drops stevia extract liquid
• 1 tablespoon honey or agave nectar

1. Bring 1 cup stock and salt to boil in small saucepan. Add garlic (if using), reduce heat and simmer. Dissolve arrowroot in remaining 1/2 cup stock and add to pan; whisk over medium-low heat until thick and clear, 2 to 3 minutes.

2. Remove from heat. Allow to cool at room temperature or chill for at least 2 hours. In a blender or food processor, puree the thickened broth with remaining ingredients. Pour into jars, cover and refrigerate. Use within 3 weeks.

Rachel Albert-Matesz, a food and health writer, healthy cooking coach and co-author of the award-winning book The Garden of Eating: A Produce-Dominated Diet & Cookbook (Planetary Press, 2004) lives in Phoenix. For more information about her book, classes and services, visit



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