Mustard Vinaigrette Coleslaw Salad

October 23, 2012


I am not kidding, this is the best salad I have EVER made!  It’s loaded with the best assortment of crunchy vegetables.  Salads can be tricky sometimes, if you choose the wrong dressing all your hard worked chopping skills go right into the waste basket.  The salad dressing is the key!  You all know that I am a pretty clean eater.  I usually choose not to use can or packaged foods, but I am going to be honest with you about my favorite salad dressing.  I cannot live without Good Seasons  Cheese Garlic dressing.  This is the one that comes in little envelopes and the starter box includes a Cruet (a must have!).  I use the lines on the bottle to guide me in my portion sizes.  I play around with different types of vinegars and oils, adding dijon mustard if I want a mustard vinaigrette.  I ALWAYS add the cheese garlic or zesty Italian packet in for extra flavor!  Now you have it, my secret to a no fail salad dressing.


Mustard Vinaigrette Coleslaw Salad
Last nights dressing
  • Red wine vinegar to V line (1/4 cup)
  • 2 tablespoons dijon mustard
  • Olive oil to O line (1/2 cup)
  • Good Seasons Cheese garlic salad dressing mix
  • 2 cups chopped Kale
  • ½ cup shredded carrot
  • ⅓-1/2 shredded green cabbage
  • red onion sliced
  • Fresh corn,  cut from 4 ears.
  • 1 package Bella Sun Luci julienne-cut sun dried tomatoes
  • 1 large Cubanelle pepper, julienne-cut
  • 1 small container feta cheese
  1. Mix dressing with salad ingredients until well combined.  Refrigerate for about an hour or so before eating so flavors marry.
  2. ENJOY!!!

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