Everyone loves Honey Mustard! But the honey mustard dressing we buy in the store is full of sugar, salt, preservatives and often soybean oil. Here’s an easy alternative that you can keep in your fridge all week long to dress salads and as a dip for fresh veggies!
We use arugula as a salad green, but it’s actually a small, low-growing annual herb of the mustard family! Arugula brings a peppery, distinctive-tasting green to this fantastic salad. It originated in the Mediterranean region and has many of the same health benefits as the Brassica, or Cruciferous, family.A full cup of arugula contains just five calories, and it is high in calcium and iron. Arugula also contains Vitamin A, Vitamin K, and Vitamin C. From an antioxidant standpoint, it contains compounds kaempferol and quercetin, which are released when you chew or crush the leaves. Great flavor and great health benefits wrapped into one herb!
- Honey Mustard Dressing
- 1 Cup Chopped Carrots
- 1 (15 OZ) Can Chickpeas, drained and rinsed
- ½ Cup Shredded Cheddar Cheese
- ½ Cup Golden Raisins
- ¼ Cup Toasted Pumpkin Seeds
- 1 Small Bag (about 4 Cups) Baby Greens
- 1 Small Bag (about 4 Cups) Arugula
Honey Mustard Dressing
- ½ Cup Extra Virgin Olive Oil
- 1/3 Cup Apple Cider Vinegar
- ¼ Cup Dijon Mustard
- 1 TB + 1 Tsp Honey
- Sea Salt and Freshly Ground Black Pepper to taste
Shake all the ingredients together in a jar. And top the salad with the dressing, starting with half and adding more as needed. Toss and enjoy!