Whole grain mustard vinaigrette

This DIY tangy sauce should be a kitchen staple.

“In addition to using on greens, this salad dressing is delicious drizzled over roasted vegetables, in a sandwich, or tossed with warm chicken, pasta, or rice,” says Denver-based recipe developer Julia Heffelfinger. You can also easily double, triple, or quadruple it to have on hand since it can be stored in the fridge for up to one month, she adds.

This recipe is part of our Thanksgiving Leftovers Meal Prep. Get the full plan here.

Yields ½ cup

photo by: Christine Han
food styling by: Olivia Anderson


3 tablespoons apple cider vinegar
1 tablespoon whole grain mustard
2 teaspoons Dijon mustard
Kosher salt
3 tablespoons canola oil
3 tablespoons extra virgin olive oil



In a small jar, combine the apple cider vinegar, both mustards, and a pinch of salt and pepper. Close the lid and shake until smooth. Add the oils, then close the lid and shake until combined. Season with salt and pepper as desired.