Use mustard dressings and sauces allows you to diversify the menu and experiment with the taste of the long-familiar dishes. Depending on the type of salad you can choose one or the other prescription refills.

Mustard salad dressing

One of the easiest, simple and fast cooking recipes mustard dressing, ideal for salad, which has lettuce. You will need (for salad dressing for 3-4 servings):
- 1 tsp. mustard;
- 1 tsp lemon juice;
- ½ Tbsp Apple cider vinegar;
- 2 tbsp sunflower oil;
- 0.5 teaspoon of salt.

Mix mustard and lemon juice, then add Apple cider vinegar and sunflower oil, don't forget to add salt. Mix well and can dress a salad.

Dijon mustard dressing

For salads with meat filling will fit using the famous French Dijon mustard, which gives the taste of mayonnaise and a spicy flavor. You will need:
- 150 ml cream;
- 1 egg yolk;
- 1 tbsp Dijon mustard;
- white wine vinegar;
- mustard seeds — 7 PCs.;
- white pepper — 2 pea;
- ½ Tsp salt;
- ½ Tsp of sugar.

Peas white pepper and mustard seed mash in a mortar, and then mix with Dijon mustard, white wine vinegar and sugar. Whisk sour cream with one egg yolk and salt until smooth and creamy. Add sour cream to mustard mixture and mix thoroughly. The Dijon salad dressing is ready!

Mustard dressing with honey and poppy seeds

This dressing has a sweet and sour taste and spicy flavor goes well with meat salads, including the chicken. You will need:
- 50 ml of honey;
- 3 tbsp Apple cider vinegar;
- 2 tbsp olive oil;
- 2 tsp. sweet mustard;
- onion — 1 PC.;
- 1 tsp poppy seeds;
- salt, pepper (to taste).

Onions peel and cut in half. Mix all the above ingredients in a blender and blend for several minutes until a creamy mass, which can be immediately used as filling. The real highlight of this sauce will be the seeds of the poppy.

Mustard dressing Caesar salad

The world famous Caesar salad made to fill a Worcester sauce, but this recipe instead of sweet mustard. You will need:
- eggs — 2 PCs.;
- lemon — 1 PC.;
- 100 ml of olive oil;
20 ml sweet mustard;
- 2 tbsp of Parmesan.

The secret of the filling is cooking eggs in a special process. Lower the eggs into the water and bring to the boil, then immediately turn off. Each egg with the blunt side of the puncture needle, then drop it in cold water and leave for 1-2 minutes. Split the egg in half, pour the liquid part into the blender, also, remove with a spoon the protein, then shake in a blender, add the juice of lemon.

In a blender put the grated Parmesan and whisk again. Then you can add a sweet French mustard and whisk. A thin stream pour in the olive oil and continue to whisk until smooth, similar in consistency to sour cream. The result of whisking the number of filling stations is expected to increase 1.5 times.

Seasoning ready, you can add it to the salad. To store this dressing in a few days in the fridge. Prior to re-use whisk to become air.