Mustard and me… we have a tumultuous past.
So tumultuous, in fact, that I wasn’t into mustard like everybody and their mom until I was in my 20’s.
Honestly, I blame it on a bad sandwich experience when I was a kid, and I stayed away from the stuff afterwards, not wanting to unknowingly singe off my tastebuds again after mistakingly assuming the condiment on my turkey-and-swiss was run-of-the-mill yellow mustard, not spicy mustard. Yow. (We’ve all made this mistake… some of us just recover differently.)
Oh, goodness, I can hear you saying right now. Here she goes again. She’s telling another story about not liking some kind of food. She’s really picky and weird for a food blogger. Why should I trust her opinion, anyway?
All I can say is, I know. And I promise that part of this food blogging fun is my taste buds are ever evolving, so I’m learning I like (and dislike) new foods all the time, so they’ll keep us endlessly entertained.
It’s ridiculous that I was a mustard hater for a really long time. In fact, wouldn’t even give honey mustard a chance, and we all know that I love sweet stuff.
What changed my mind? All it took was a simple, well-dressed salad… and that’s all she wrote. That fateful day, I realized that Honey Mustard was actually incredible stuff, and ever since, I’ve taken baby steps to adding mustard into dishes that I cook. While it’s still not my favorite sandwich condiment, I’m cool when mustard shows up in a dish, and I no longer run away from it, even if I do sometimes encounter the spicy kind.
Today, I’m sharing a quick, flavorful salad dressing with y’all that will accompany Monday’s post, and I’m really excited about both of these because (1) I’m sharing a salad, (2) this Creamy Honey Mustard Dressing is ah-mazing and (3) it’s all super simple to make… and you’ve probably got the ingredients in your fridge right now!
- ¼ cup spicy brown mustard
- ¼ cup grainy dijon mustard
- 3 tablespoons locally-sourced honey
- 2 tablespoons plain Greek yogurt
- ⅓ cup water
- In a Mason jar, combine the ingredients, stirring until mixed.
- Serve on the side or pour on top of your salad, mixing until the dressing is coating all the ingredients, and enjoy.
Are you a mustard hater like I was, or are you somebody who is well-versed in the wonders of mustard?