Not sure if you noticed with my latest posts, but I’ve been really into mustard lately. Normally I keep my salad dressing super duper simple – just some EVOO and balsamic vinegar. Buuuut one day at lunch I couldn’t get that tangy mustard taste from these out of my head and the lemon was already out on the counter from my lemon water, so this recipe basically wrote itself.
Here’s a synopsis of what we’ve been up to. This weekend was so beautiful! Saturday the weather was absolutely gorgeous and I had my college roomie’s bridal shower! It was so fun to celebrate someone so loyal and loving and supportive (love you Katie!!). Then on Sunday the cherry blossoms are beginning to bloom in Philadelphia so naturally I bribed my family to go “adventuring” and take pictures with me. It was so fun for the kiddos to run around outside and the trees are so beautiful! The pic above is on a self-timer and me saying “camera camera camera Cah.” haha Prettay awesome.
Aaaand fitness update: I’m a little less than a week in to my Jillian Michael’s DVD. Besides the whole thing being eerily reminiscent of my mom’s Jane Fonda routines of the ’90s, I’m pretty happy! I feel stronger, I feel like I’m toning the areas that I want to tone, and I’m sticking to the morning workouts before the kids wake up. Having Jaryd do these workouts with me has been key. Tomorrow I’m progressing from level 1 to 2 and preparing to be crazy sore. I’ll keep you updated with how it goes!!
This lemon mustard vinaigrette can really be thrown on any salad. I put it on this salad (see above visual): baby spinach, quinoa, sliced beets, toasted hazelnuts, and a poached egg. Basically, I cooked the quinoa, tossed it in a bowl with the spinach and dressing, plated it and then topped it with all the other goodies.
It was my first time poaching an egg. I definitely need to master the technique a bit more, but I’m super happy with the result. Such a fun salad!
For the vinaigrette, just put all ingredients in a jar and shake it to combine. It maybe took 20 seconds longer than my usual balsamic dressing. So easy!! Anyway, check out the recipe below!!
- 2 T. extra virgin olive oil
- 1 T. agave nectar (or favorite sweetener)
- 2 T. whole grain mustard
- 1/2 lemon, juiced
- Whisk all ingredients together, or place in a jar and shake to combine.
- Serving Size: 2
Here’s the low down for the salad (serves 2):
- 1/4 cup dry quinoa
- 1/2 cup water
- 1 cup baby spinach
- 1 large beet, sliced
- 1/3 cup hazelnuts, toasted
- 2 eggs, poached
- lemon mustard vinaigrette
Directions: Cook 1/4 cup quinoa in 1/2 cup water. Toss cooked quinoa, spinach, and 2 T. lemon mustard vinaigrette in a large bowl. Place on a plate. Top with sliced beets. To learn how to cook beets, check out my tutorial here. Place toasted hazelnuts on top of the beets and finish off with a poached egg.
What are your favorite dressings? I try to stay away from the heavier, creamier stuff, but sometimes it is simply irresistible 🙂 Enjoy this tangy goodness!! xo