Type what you have

Ingredients

• ✓ dijon mustard
• sugar snap pea
• olive oil
• raspberry vinegar
• strawberry

Instructions

1. 1 Bring a medium pot of water to boil and place a steamer insert in the pot. Place snap peas in the steamer, cover, and cook until bright green, about 30 seconds. Drain, run under cold water to cool completely, drain, and set aside.
2. 2 Whisk oil, vinegar, and mustard together in a bowl until well combined. Set aside for 3 to 5 minutes.
3. 3 Combine snap peas and strawberries in a large bowl; pour vinaigrette over top and toss gently. Serve immediately or chill for up to 1 hour.

By Mojito Mama

Ingredients

• ✓ dijon mustard
• olive oil
• balsamic vinegar
• honey
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk olive oil, balsamic vinegar, mustard, honey, salt, and pepper together in a medium bowl until well combined.
3. 3 Pour vinaigrette into a clean screw-top jar or bottle. Seal with a tight-fitting lid. Shake well before serving.

By GumboGirl

Ingredients

• ✓ dijon mustard
• celery
• green onion
• creamy salad dressing
• horseradish
• hot pepper sauce
• salt
• pork roast

Instructions

1. 1 Mix the pork, celery, and green onions in a large bowl.
2. 2 Combine the mustard, creamy salad dressing, horseradish, hot pepper sauce, and salt in blender. Blend to make a saucy dressing, about 1 minute. Lightly toss the dressing with the pork mixture. Cover and refrigerate until serving.

By Lerie

Ingredients

• ✓ dijon mustard
• potato
• sour cream
• dill weed
• parsley
• salt
• pepper
• green onion

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain, cool, peel, place in a large bowl, and chill.
2. 2 Meanwhile, combine sour cream, Dijon, dill, parsley, salt, and pepper in a medium bowl.
3. 3 Pour dressing over potatoes and toss gently. Chill before serving. Top with green onions, if desired.

By Sara

Ingredients

• ✓ dijon mustard
• garlic
• olive oil
• rosemary
• lemon juice
• black pepper
• kosher salt
• chicken breast

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk garlic, oil, rosemary, mustard, lemon juice, pepper, and salt together in a bowl. Reserve 2 tablespoons for basting.
3. 3 Place chicken breasts in a resealable plastic bag. Pour remaining garlic mixture over top; seal the bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook chicken on the preheated grill for 4 minutes. Turn, baste with reserved marinade, and continue to grill until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and cover with foil. Let rest for at least 2 minutes before serving.

By Semigourmet

Ingredients

• ✓ dijon mustard
• cooking spray
• butter
• onion
• poppy seed
• worcestershire sauce
• hawaiian sweet roll
• ham
• swiss cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Melt butter in a saucepan over medium-low heat; cook and stir onion in the melted butter until softened, 5 to 10 minutes. Add mustard, poppy seeds, and Worcestershire sauce; cook and stir for 5 minutes.
3. 3 Arrange the roll bottoms in the prepared baking dish. Spoon 2/3 of the onion mixture over top.
4. 4 Add ham and cheese to each roll.
5. 5 Place the roll tops over the cheese layer, then brush the remaining onion mixture over top.
6. 6 Cover the dish with aluminum foil.
7. 7 Bake in the preheated oven for 15 minutes. Remove aluminum foil and bake until the roll tops are lightly browned, 5 to 10 minutes.

By Susan Gee

Ingredients

• ✓ dijon mustard
• beet
• balsamic vinegar
• olive oil
• parsley
• garlic
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Stir grated beets, vinegar, oil, parsley, garlic, mustard, salt, and pepper together in a bowl. Serve immediately or for best results, refrigerate for 2 to 3 hours before serving.

By cheesemaker

Ingredients

• ✓ dijon mustard
• ham
• egg
• celery
• mayonnaise
• dill pickle relish
• onion
• black pepper

Instructions

1. 1 Shred ham using the shredding blade on a food processor. Transfer to a large bowl.
2. 2 Add eggs and celery to ham in the bowl. Stir in mayonnaise, relish, onion, mustard, and pepper until well combined.
3. 3 Refrigerate for 2 hours before serving.

By JennyB

Ingredients

• ✓ dijon mustard
• cream cheese
• chive
• whole wheat tortilla
• iceberg lettuce
• turkey
• swiss cheese
• bacon
• tomato
• avocado

Instructions

1. 1 Gather all ingredients.
2. 2 Mix cream cheese and Dijon mustard together until smooth; spread about 2 tablespoons of cream cheese mixture on each tortilla, spreading to within 1/4 inch of the edge.
3. 3 Arrange about 1/4 cup of shredded lettuce on each tortilla; press lettuce down into cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese.
4. 4 Top each tortilla evenly with crumbled bacon, tomato, and avocado slices.
5. 5 Roll each tortilla up tightly; cut in half across the middle with a slightly diagonal cut.

By Rochelle Brooks Thompson

Ingredients

• ✓ dijon mustard
• ✓ dijon mustard
• white wine vinegar
• horseradish
• salt
• black pepper
• olive oil
• cabbage
• red onion
• carrot
• rye bread
• corned beef

Instructions

1. 1 Prepare coleslaw: whisk vinegar, Dijon, horseradish, salt, and pepper together in a large bowl. Continue to whisk while adding oil in a stream; whisk until dressing has emulsified.
2. 2 Add cabbage, onion, and carrots to the dressing; toss until well combined. Cover and chill in the refrigerator, 8 hours to overnight.
3. 3 Prepare sandwiches: spread each bread slice with mustard. Lay 5 slices on a work surface. Arrange coleslaw and corned beef over top, cover with remaining bread slices. Press together firmly, cut, and serve.

By TJ Lombard

Ingredients

• ✓ dijon mustard
• potato
• egg
• celery
• mayonnaise
• salt
• pepper
• bacon
• parsley

Instructions

1. 1 Place potatoes in a pot with enough water to cover; bring to a boil. Cook until tender, about 20 minutes. Drain and cool in ice water.
2. 2 While potatoes are cooking, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
3. 3 Place 3 eggs into a large bowl and mash them in the bowl with a fork. Stir in celery, mayonnaise, mustard, salt, and pepper until well combined. Set aside.
4. 4 Cook bacon slices in the microwave until crisp, about 4 minutes. Crumble 2 bacon slices into egg-mayonnaise mixture.
5. 5 Peel and chop cooled potatoes; stir into the bowl until salad is evenly combined. Slice remaining 2 eggs and arrange on top of salad. Crumble remaining 2 bacon slices over egg slices, then sprinkle with parsley.

By readernut

Ingredients

• ✓ dijon mustard
• egg
• mayonnaise
• sweet pickle relish
• steak sauce
• paprika
• dill weed
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Chop eggs and transfer to a large bowl.
3. 3 Stir mayonnaise, Dijon mustard, sweet pickle relish, steak sauce, paprika, and dill into eggs until well mixed; season with salt and black pepper. Cover and refrigerate until chilled, if desired.
4. 4 Sprinkle with cayenne pepper before serving.

By Emily G

Ingredients

• ✓ dijon mustard
• cooking spray
• butter
• onion
• worcestershire sauce
• hawaiian bread roll
• mayonnaise
• cranberry sauce
• turkey
• havarti cheese
• arugula

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
2. 2 Whisk melted butter with Dijon mustard, dried onion, and Worcestershire in a small bowl.
3. 3 Place the bottom halves of the rolls into the prepared pan. Spread mayonnaise and additional Dijon mustard to taste along the rolls. Spread cranberry sauce. Add turkey and 1/2 slice of cheese to each. Top with arugula and top halves of the rolls. Spread melted butter mixture evenly over tops. Cover the pan tightly with aluminum foil.
4. 4 Bake in the preheated oven for 15 minutes. Remove from the oven, uncover, and continue to bake until cheese is melted, 10 to 15 minutes.

By Ana Maria

Ingredients

• ✓ dijon mustard
• red potato
• potato
• green bean
• wax bean
• mayonnaise
• celery
• dill
• salt
• pepper

Instructions

1. 1 Place the potatoes into a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Add the green beans and wax beans during the last 2 minutes to blanch them. Drain, and rinse under cold water to stop the cooking. Cool before adding to the dressing.
2. 2 In a large bowl, mix together the mayonnaise, mustard, celery, dill, salt, and pepper. Add the cooled potatoes and beans, and stir to coat. Refrigerate until ready to serve.

By CHEF17411

Ingredients

• ✓ dijon mustard
• egg
• mayonnaise
• sour cream
• bacon bits
• horseradish
• red onion
• paprika
• salt
• pepper

Instructions

1. 1 Mix eggs, mayonnaise, sour cream, bacon bits, Dijon, horseradish, onion, paprika, salt, and pepper together in a bowl until well combined. Serve immediately, or refrigerate until ready to serve.

By WebsByMegan

Ingredients

• ✓ dijon mustard
• olive oil
• apple cider vinegar
• yellow mustard
• honey
• salt
• pepper
• beet
• celeriac
• carrot
• apple

Instructions

1. 1 Place the olive oil, vinegar, yellow mustard, Dijon mustard, and honey into a screw top jar. Seal, and shake to blend the salad dressing. Season to taste with salt and pepper.
2. 2 Scatter the beet, celery root, carrot, and apple in layers onto individual salad plates. Drizzle with dressing to serve.

By lynzee

Ingredients

• ✓ dijon mustard
• fusilli pasta
• mixed vegetable
• salad dressing
• dill pickle
• celery
• radish
• cheddar cheese
• thousand island salad dressing
• sweet pickle relish
• paprika

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, about 6 minutes; add frozen mixed vegetables. Continue cooking until fusilli and vegetables are tender yet firm to the bite, about 6 minutes more. Drain.
2. 2 Rinse fusilli-vegetable mixture under cold running water until cool. Drain and set aside.
3. 3 Combine creamy salad dressing, pickles, celery, radishes, Cheddar cheese, Thousand Island dressing, relish, and Dijon mustard in a large bowl; stir in fusilli and vegetables. Cover the bowl with plastic wrap; and refrigerate, 1 to 8 hours. Sprinkle paprika on top before serving.

By ROB23

Ingredients

• ✓ dijon mustard
• pasta shell
• imitation crab
• lobster meat
• celery
• black olive
• mayonnaise
• catalina salad dressing
• worcestershire sauce
• hot sauce
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and place pasta in a large bowl. Stir in crabmeat, celery, and olives. Mix in mayonnaise, Catalina dressing, Worcestershire sauce, hot sauce, and Dijon. Stir in Cheddar cheese, cover, and chill at least 1 hour.

By PIZZA2471

Ingredients

• ✓ dijon mustard
• pecan
• raspberry vinegar
• sugar
• salt
• black pepper
• olive oil
• salad green
• cranberry
• red onion
• feta cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread pecans evenly on a baking sheet. Toast in the preheated oven until lightly browned and fragrant, 8 to 10 minutes.
3. 3 Whisk vinegar, Dijon mustard, sugar, salt, and pepper together in a small bowl until sugar and salt dissolve. Whisk in olive oil.
4. 4 Toss salad greens, pecans, cranberries, onion, and feta together in a salad bowl. Drizzle with vinaigrette; toss gently to coat.

By STACY38

Ingredients

• ✓ dijon mustard
• greek yogurt
• cottage cheese
• celery
• apple
• dried cranberry
• onion
• pecan
• chicken
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Stir Greek yogurt, cottage cheese, celery, apple, cranberries, onion, pecans, and Dijon mustard in a bowl until well combined.
3. 3 Mix in chicken. Season with salt and pepper.
4. 4 Enjoy!

By Yoly

Ingredients

• ✓ dijon mustard
• tuna
• mayonnaise
• egg
• olive
• celery
• green onion
• carrot
• butter
• sourdough bread
• swiss cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Combine tuna, mayonnaise, hard-boiled eggs, olives, celery, green onions, carrots, and mustard in a bowl until well mixed.
3. 3 Brush melted butter on one side of each bread slice. Top 6 unbuttered sides bread slices each with 1 cheese slice, 1/6 tuna salad, and 1 more cheese slice; top each with 1 remaining bread slice, buttered-sides up. Transfer sandwiches to the prepared baking sheet.
4. 4 Broil in the preheated oven until bread toasted and cheese melts, 3 to 5 minutes.

By rlt11_NMC

Ingredients

• ✓ dijon mustard
• avocado
• mango jam
• lemon juice
• red onion
• salt
• black pepper
• butter
• canola oil
• white bread
• monterey jack cheese

Instructions

1. 1 Halve the avocado and remove the pit. Score the flesh on each half in a criss-cross pattern. Carefully scoop the cubes into a bowl with a spoon.
2. 2 Place mango jam in a small bowl and microwave on high until warm and thinned, about 20 seconds.
3. 3 Gently stir the jam into the avocado; blend in lemon juice, red onion, salt and pepper.
4. 4 Mix the butter-canola blend and Dijon mustard together in another bowl; stir until smooth. Spread mixture evenly on one side of the bread. Turn slices over onto a cutting board.
5. 5 Lay the cheese on the unbuttered sides of the bread. Divide the avocado mixture on top of the cheese and spread evenly. Gently top with slice of bread, butter side up.
6. 6 Heat a non-stick skillet on medium-high heat. Place the sandwiches in the pan and cook on each side until golden brown and crispy, 2 to 3 minutes. Cut in half diagonally and serve.

By Avocados from Mexico

Ingredients

• ✓ dijon mustard
• potato
• mayonnaise
• parmesan cheese
• cider vinegar
• cayenne pepper
• salt
• black pepper
• paprika
• red onion
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
3. 3 Whisk mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika together in a large bowl.
4. 4 Add potatoes, red onion, and green onions; gently toss to combine.

By MommyKirsten

Ingredients

• ✓ dijon mustard
• shallot
• cider vinegar
• sunflower oil
• honey
• salt
• black pepper
• brussels sprout
• apple
• cranberry
• almond
• sunflower seed
• pumpkin seed

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk shallot, vinegar, oil, Dijon mustard, honey, salt, and black pepper together in a small bowl; set vinaigrette aside.
3. 3 Combine Brussels sprouts, apples, cranberries, almonds, sunflower seeds, and pumpkin seeds in a bowl; toss with vinaigrette to coat.
4. 4 Serve and enjoy!

By Ann Freele

Ingredients

• ✓ dijon mustard
• lemon juice
• olive oil
• salt
• black pepper
• water
• wild rice
• butter
• red cabbage
• red bell pepper
• fennel bulb
• kale leaves
• lemon

Instructions

1. 1 Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth.
2. 2 Bring water, wild rice, and butter to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid and cook uncovered until water is completely evaporated, about 5 minutes more. Stir rice and let cool slightly.
3. 3 Combine cabbage, red bell peppers, and fennel in the bowl with dressing; toss to evenly coat. Place kale on top of the cabbage mixture and spoon warm wild rice over kale; let sit until kale is slightly wilted, 5 to 10 minutes. Toss until salad is evenly mixed, adding more lemon juice to taste.

By ScandoGirl

Ingredients

• ✓ dijon mustard
• red potato
• green bean
• red onion
• basil
• salt
• pepper
• olive oil
• balsamic vinegar
• lemon juice
• garlic
• worcestershire sauce

Instructions

1. 1 Place potatoes in a large pot and fill with about 1 inch of water; bring to a boil. Cook until potatoes are tender, about 15 minutes; add green beans to steam after the first 10 minutes. Drain and allow to cool slightly.
2. 2 Cut potatoes into quarters and transfer to a large bowl. Add green beans, onion, basil, salt, and pepper; toss until combined. Set aside.
3. 3 Whisk together olive oil, balsamic vinegar, mustard, lemon juice, garlic, and Worcestershire sauce in a medium bowl until well combined. Pour over salad and stir to coat. Season with salt and pepper.

By OMEGAJASMINE

Ingredients

• ✓ dijon mustard
• ground sirloin
• worcestershire sauce
• garlic
• salt
• black pepper
• butter
• olive oil
• onion
• cooking spray
• cheddar cheese
• rye bread

Instructions

1. 1 Mix sirloin, Worcestershire sauce, garlic, salt, and pepper together by hand in a medium bowl. Form into 4 hamburger patties and wrap in plastic wrap. Place in the refrigerator until flavors have melded, 4 hours to overnight.
2. 2 Heat butter and olive oil in a large skillet over medium heat until melted. Add onions and saute until they begin to caramelize, about 15 minutes, reducing heat to medium-low if they seem to be sizzling too much.
3. 3 Spray a large skillet with cooking spray and heat over medium heat. Place hamburger patties in the skillet and cook for 3 minutes per side, topping each patty with a slice of Cheddar cheese after flipping.
4. 4 Place patties on toasted rye bread. Top with warm onions, Dijon mustard, and remaining bread.

By Suzanne

Ingredients

• ✓ dijon mustard
• rice vinegar
• vegetable oil
• worcestershire sauce
• cayenne pepper
• black pepper
• pecan
• vegetable oil
• sugar
• salt
• romaine heart
• apple
• dill
• tarragon
• cheddar cheese

Instructions

1. 1 Whisk mustard, vinegar, oil, Worcestershire sauce, cayenne, and pepper together in a bowl until thoroughly blended, about 1 minute. Transfer to an easy-to-pour container.
2. 2 Toast the pecans: Place pecans into a skillet over medium heat and drizzle in 2 teaspoons oil. Cook and stir until pecans smell toasty and have darkened slightly, 1 to 2 minutes. Sprinkle with sugar and salt. Cook and stir for 1 minute, then transfer to a plate to cool.
3. 3 Make the salad: Add romaine, apple slices, dill, and tarragon to a large bowl; add a handful of pecans, reserving some for garnish. Grate Cheddar on top, reserving some for garnish. Drizzle in some vinaigrette; toss. Taste; add more salt or vinaigrette, if desired. You may not need all of the vinaigrette.
4. 4 Garnish with a few toasted pecans and some grated Cheddar cheese.

By John Mitzewich

Ingredients

• ✓ dijon mustard
• beet
• olive oil
• lemon juice
• white wine vinegar
• honey
• thyme
• vegetable oil
• salt
• pepper
• belgian endive
• spring lettuce mix
• feta cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice.
2. 2 For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender. While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper. Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat.
3. 3 Rinse endive, tear off whole leaves, and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them, and top with diced beets and feta cheese.

By Robbie Rice

Ingredients

• ✓ dijon mustard
• asparagus
• yellow bell pepper
• olive oil
• red onion
• almond
• parmesan cheese
• olive oil
• garlic
• lime juice
• sugar
• hot sauce
• salad seasoning mix

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
2. 2 Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
3. 3 In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
4. 4 In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.

By Kim