Mustard or Horseradish Salad Dressing


Dijon Mustard 1 level teaspoon (5 ml)

Ground Cumin 1/2 teaspoon (2.5 ml)

Cayenne Pepper
1/4 teaspoon (1.25 ml)

Black Pepper
1/4 teaspoon (1.25 ml)

1/8 teaspoon (.6 ml)

Medium garlic cloves, minced 2 (fresh)

Dried Mixed Herbs 1 teaspoon (5 ml)

Low-fat sour cream
2  tablespoons

Olive Oil 
2 tablespoon (15 ml)

Vinegar (wine or cider) 1/2 teaspoon (2.5 ml)


  • In a large mixing bowl, mix all ingredients to consistency.
  • Ready to use.  Serves 4.
  • Can be refrigerated and used later.  Re-mix before serving.

As an alternative to the Dijon mustard, you can use bottled horseradish (plain, not the creamy type.)  However, in this case, the dressing should be used freshly after being made.  If it is refrigerated for very long, the horseradish flavor can become overpowering.


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